Sous Vide Corned Beef is the easiest and most tender corned beef you will ever have! Make sure you start cooking first thing in the morning to have corned beef for dinner time.
Large skillet (optional, for browning the corned beef)
Metal tongs
Ingredients
For the corned beef:
2-3lbcorned beef brisket in brine solution with seasoning packet
additional corned beef seasoningoptional, see notes below for how to make this
1tablespoonvegetable oil
For the cabbage, potatoes, and carrot sides:
½small cabbage sliced into quarters and separated into chunks of several layers
2-3large potatoespeeled or scrubbed, chopped into large chunks
3-4medium carrots peeled and chopped into 2-3 inch pieces
1-2quartssalted beef broth
Instructions
Cook the corned beef:
Preheat the water in your sous vide bath to 180F.
Rinse the corned beef brisket and pat it dry with a paper towel. Sprinkle the seasoning packet(and extra seasoning, if using - see notes) on the fatty part of the brisket (or all over if using extra seasoning) and gently press it in with your fingers.
Transfer the brisket to your sous vide bag and seal with a vacuum sealer or with the displacement method to remove all air.
Cook at 180F for 10-12 hours, making sure that the brisket is fully submerged in water the whole time (check on it once in a while). Use a heavy bowl on top to weigh it down if needed. If you want a full corned beef dinner, start cooking the cabbage and potatoes sides for corned beef during the last half hour of cooking.
Carefully remove the brisket from the sous vide bag. Preheat a large skillet over high heat. Add the vegetable oil, then carefully brown the brisket (about 1 minute per side), using metal tongs to flip it. Slice and enjoy!!
Cook the sides:
Place the beef broth and chopped veggies in a large pot. If the liquid doesn't cover the veggies, add more broth or some water. Season with a bit more salt to make sure the veggies come out tasty.
Bring to a boil, then cook for about 15 minutes, or until all the veggies are thoroughly cooked. The cabbage might cook faster than the potatoes or carrots, so you can remove it from the pot earlier. Serve warm with corned beef.
Notes
Option to make additional seasoning for the corned beef: Use a mortar and pestle to crush together the following ingredients, then press the mixture onto the corned beef:
For corned beef from scratch, see the blog post for additional seasonings and instructions. You will need to brine the corned beef for 1 week if you are not buying corned beef in a brine solution.Leftover corned beef ideas here.Nutrition facts will vary depending on the actual ingredients and seasonings used. The nutrition facts below are estimated assuming a 3 oz portion without any sides, however I find that is unrealistically small. We usually get 6 servings out of a 2.5 lb corned beef, which is about 6-7 oz each.