Sous Vide Corned Beef

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This is not my first time making corned beef using sous vide. It is my first time cooking at a higher temperature, and for a shorter time. I was after a little different texture than my ‘usual’ cooking technique. Normally, I go for a final product that slices a little thicker and holds together. This time, I wanted something I could slice super thin and I was ok if it was more ‘crumbly’, but not dry. And that’s what I got. I found this approach to make for the perfect sandwich. Just the right texture, just the right thickness, and the real winner, absolutely fantastic flavor. For sandwiches, this is how I will sous vide corned beef from now to eternity!

Easy And Delicious Results

There is nothing fancy, nothing complicated about making sous vide corned beef. Into the bag with the seasoning packet contents, and into hot water. That’s it. I’ve seen where people add beef stock, or other spices. And that’s fine. For me, I found that I didn’t need it. I got pure, great corned beef flavor in the end. I was able to slice it so thin I could practically read a newspaper through it. And it made for fantastic sandwiches. I couldn’t ask for more!

Reheating Leftovers

I do recommend that you steam your leftovers when re-heating. Don’t reheat the corned beef using any technique that might dry it out, like in an oven. The second (and third) days it will be fall-apart tender. The slices do not stick together, but a little moisture when re-heating doesn’t hurt. Not much, just a little.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

Make yourself some southern corned beef sandwiches with your tasty results!