Sous Vide Corned Beef

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!

Sous Vide Corned Beef

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!

Sous Vide Corned Beef
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5 from 1 vote

Sous Vide Corned Beef

Perfect for slicing.
Course Main
Cuisine American
Keyword corned beef, sous vide
Prep Time 15 minutes
Cook Time 10 hours 15 minutes
Servings 12
Calories 225kcal

Ingredients

  • 3 pound corned beef along with the spice packet

Instructions

  • Heat a water bath to 180 F.
  • Rinse the corned beef and pat dry.
  • Sprinkle the spice packet over all sides.
  • Transfer to a large baggie and seal with a vacuum sealer.
  • Place in the water bath and cook for 10 hours.
  • Remove from the water bath and let rest for 15 minutes.
  • Remove the corned beef from the bag, discarding the liquid.
  • Slice the corned beef against the grain.

Notes

Pile it high for the best sandwiches!

Nutrition

Calories: 225kcal | Carbohydrates: 0.2g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 1380mg | Potassium: 337mg | Vitamin C: 31mg | Calcium: 8mg | Iron: 2mg

Nutritional values are approximate.

Corned Beef using Sous Vide

I’m very new to the world of sous vide. But, making corned beef using the technique is something I have been wanting to do for a long time. Usually, I smoke my corned beef to make ‘fauxstrami’, or as it is sometimes called, ‘cheater pastrami’. This time I was going for just classic corned beef flavor and super tender meat. And that’s what I got.

For 48 hours all I could think about was a Reuben sandwich. Sous vide corned beef on pumpernickel with a homemade Thousand Island dressing, kraut and Swiss cheese. Lunch was fantastic!

Corned Beef using Sous Vide

Beware The Spice Packet

I don’t think that the spice packet added much flavor to the corned beef. So, I would actually consider it borderline optional. I did learn that if you are using it don’t place it directly on the meat. As the vacuum seals the bag, the spices get embedded in the corned beef. And there they will stay until you scrape them off, which isn’t fun. So I pour it into a corner of the bag. It does get mixed in with the liquid from the meat, so perhaps it did add a little flavor. It certainly was not overwhelming.

I think the technique I used for sous vide corned beef can be used as a starting point for making pastrami, so that’s the next thing I will try. After the 48 hour sous vide, I will prepare the corned beef as I do my homemade pastrami, then smoke it just long enough to get a little smoke flavor to it. I will certainly post my results!

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

Also try my sous vide turkey breast roast.

Corned Beef using Sous Vide
Print Pin
5 from 1 vote

Corned beef using Sous Vide

I was going for just classic corned beef flavor and super tender meat. And that’s what I got.
Course Main
Cuisine American
Keyword corned beef, sous vide
Cook Time 2 days
Total Time 2 days
Servings 2 pounds
Calories 1347kcal

Ingredients

  • 3 pound corned beef with the spice packet

Instructions

  • Bring your sous vide setup to 140 F.
  • Remove the corned beef from the packaging and rinse well several times under cold water.
  • If you want to use the spice packet, open it and pour it into one corner of a large sealable bag.
  • Transfer the corned beef to the bag. Seal well. I prefer to double seal for long cooks.
  • Add the bag to the sous vide and cook for 48 hours.
  • Remove corned beef from water and let cool slightly before opening and slicing against the grain.

Notes

I don’t usually use the spice packet but in this dish, I always do. It adds a lot of flavor.

Nutrition

Calories: 1347kcal | Carbohydrates: 1g | Protein: 100g | Fat: 101g | Saturated Fat: 32g | Cholesterol: 367mg | Sodium: 8280mg | Potassium: 2021mg | Vitamin C: 184mg | Calcium: 48mg | Iron: 12mg

Nutritional values are approximate.