Possibly The Best Way To Cook Corned Beef Is With Sous Vide

If you are looking for the best way to cook corned beef, you need to try my sous vide corned beef recipe. No longer do you need to wonder how long to boil corned beef or hope it is going to be the texture you love.

Be sure to check out my recipe for boneless pork chops or egg yolk croquette both are easy sous vide recipes.

Sous Vide Corned Beef Recipe

I walk you through how to make the corned beef brine and use the sous vide cooking technique to make the best home made corned beef.

Corned Beef Brine Recipe

• 2 quarts water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 cinnamon stick, broken into several pieces
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 8 whole cloves
• 8 whole allspice berries
• 4 bay leaves, crumbled
• 1 inch fresh ginger, grated
• 2 pounds ice
• 1 medium beef brisket, trimmed

*This recipe is a variation of the Alton Brown corned beef recipe. He adds a few other ingredients that were hard for me to find, so I left them out.

Corned Beef Brine Method

1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger.
2. Cook over high heat until the salt and sugar have dissolved.
3. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
4. Once it has cooled, place the brisket in a zip top bag or a air tight container and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. (yes, I said 10 days)
5. Check daily to make sure the beef is completely submerged and shake the bag or container at least once a day.
6. After 10 days, remove from the brine and rinse well under cool water.

More Sous Vide Recipes:

• Sous Vide Cold Brew Coffee. Cold Brewed Coffee In Less Time.

Sous Vide cold brew coffee base is perfect for when you want cold brew coffee with out the wait. I have shown you how to make cold brew coffee in the past but this cold brew coffee recipe uses the sous vide technique to speed up the cold brew coffee process.

• Sous Vide Oreo Cheesecake

Portion control your dessert with a sous vide cheesecake in a mini mason jar. This sous vide cheesecake recipe has a double stuf Oreo crust. Satisfy your Oreo cookie cheesecake sweet tooth.

• Sous Vide Grapefruit Infused Gin

Making homemade grapefruit infused gin is super easy to make by the traditional method but when you need grapefruit infused gin in a shorter amount of time, try this sous vide method.

• How To Cook Asparagus Using Sous Vide

It is easier learn how to cook asparagus than you may think. Asparagus can go from crisp to over done faster than a pot of water boiling over.

Sous Vide Corned Beef Technique

Here is where using sous vide to cook your corned beef is different from boiling corned beef.

After rinsing off the brine, place the beef in a vacuum bag. It is optional but I lay on some of the extra spices from the brine. I want to get out EVERY piece of goodness out of those spices.

Sous Vide Time and Temperature

Here is where the Sous Vide community will get up in arms. Time and temperature.

Sigh.

I see it as a personal thing. Learn what you like and do that.

Do you want a longer cook at a lower temp? Do that.

Want a shorter cook at a higher temp? Do that.

I did a 180F cook for 10 hours. There, I said it.

It worked for me and the corned beef was not mushy, sliced lovely and had amazing flavor. Perfect for my taste.

Once you have finished the cook, remove the corned beef from the water and plunge into a ice water bath to stop the cooking.

Trimming The Corned Beef

You might not do this BUT I am not a fan of fat. I trimmed the fat off of the corned beef.

A scrape and a trim and it fell right off. Feel free to leave some on if that is what you like.

Looks ready for slicing.

Slice across the grain meaning, across the short width, in this case.

Isn’t it beautiful!?

Don’t you just want to pick up a piece or make a sandwich?

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Sous Vide Corned Beef Recipe

If you are looking for the best way to cook corned beef, you need to try my sous vide corned beef recipe. No longer do you need to wonder how long to boil corned beef or hope it is going to be the texture you love. I walk you through how to make the corned beef brine and use the sous vide cooking technique to make the best home made corned beef.

Print

Course Main Course

Cuisine American

Prep Time 1 day 16 hours

Cook Time 10 hours

Total Time 2 days 2 hours

Servings 6 people

Calories 546 kcal

Author Sarah

Ingredients

Corned Beef Brine Recipe

• 2 quarts water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 cinnamon stick broken into several pieces
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 8 whole cloves
• 8 whole allspice berries
• 4 bay leaves crumbled
• 1 inch fresh ginger grated
• 2 pounds ice
• 1 medium beef brisket trimmed

Instructions

Sous Vide Corned Beef Technique

1. After rinsing off the brine, place the beef in a vacuum bag. It is optional but I lay on some of the extra spices from the brine. I want to get out EVERY piece of goodness out of those spices.

Sous Vide Time and Temperature

1. I did a 180F cook for 10 hours.
2. It worked for me and the corned beef was not mushy, sliced lovely and had amazing flavor. Perfect for my taste.
3. Once you have finished the cook, remove the corned beef from the water and plunge into a ice water bath to stop the cooking.

Recipe Video

Nutrition Facts

Sous Vide Corned Beef Recipe

Amount Per Serving

Calories 546 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 7g 35%

Cholesterol 187mg 62%

Sodium 19130mg 797%

Potassium 1031mg 29%

Total Carbohydrates 19g 6%

Sugars 17g

Protein 62g 124%

Calcium 6.7%

Iron 35%

* Percent Daily Values are based on a 2000 calorie diet.

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