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Sous vide corned beef comes out tender and juicy, even if you use a flat cut. Sure, there are dozens of ways to cook corned beef, but cooking it low and slow with a sous vide immersion cooker gives great results. I found that cooking it for twenty-four hours provides a firm, sliceable texture, but 48 hours is best to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
Directions
Step 1
Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
Step 2
Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.
Step 3
Place the sealed bag into the water and set a timer for 48 hours.
Step 4
Transfer corned beef to a cutting board and slice across the grain.
Tips
This method works the same for a 4- to 5-pound corned beef.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 125 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 16% |
| Cholesterol49mg | 16% |
| Sodium563mg | 24% |
| Total Carbohydrate0g | 0% |
| Protein9g | |
| Calcium4mg | 0% |
| Iron1mg | 5% |
| Potassium72mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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