What Temp to Sous Vide Corned Beef – Juicy Guide (36hr Tested)
A boldly seasoned, perfectly tender sous vide corned beef brisket served with glazed top and flavorful vegetables cooked in corned beef juices.
- Prep Time: 10 minutes
- Cook Time: 36 hours
- Total Time: 36 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
¾ head of cabbage
5 whole carrots
5 medium potatoes
sous vide corned beef
¼ teaspoon of the following: black peppercorns, mustard seed, coriander seed
2 cups of the corned beef juices from sous vide cooking
Glaze Ingredients:
¼ cup brown sugar
¼ cup balsamic vinegar
1 Tablespoon Dijon mustard
Instructions
1. Fill sous vide container with water and set circulator to 155°F.
2. Rinse corned beef under cold water and season fat side with spice packet.
3. Place in ziplock or vacuum bag and seal using displacement method or vacuum sealer.
4. Once water reaches 155°F, submerge sealed bag and cook for 36 hours.
5. Remove from bath, open bag, and save cooking juices.
6. Slice corned beef or glaze fat side and broil/air fry for 5–8 minutes.
7. In a pot, simmer cabbage, potatoes, and carrots in 2 cups saved juice until tender.
8. Serve beef with glazed top alongside cooked vegetables.
Notes
Recommended sous vide temp/time: 155°F for 36 hours for tender, sliceable corned beef.
Do not discard cooking juices—they’re perfect for vegetables.
Optional: Sear or air fry fat side for crisp crust.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Find it online: https://sousviderecipe.com/what-temp-to-sous-vide-corned-beef/