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Sous Vide Corned Beef Recipe

Corned beef is something I don't make nearly enough! It's so flavorful and goes with so many different dishes. I also love curing my own brisket for homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.

There are several options when sous viding corned beef. For a firm and unique texture, I love 131°F (55°C) for 1 to 2 days. It's super moist and really tender. Some people prefer a little higher, around 135°F (57.2°C) or 140°F (60°C). At those temperatures it has a similar texture but it's a little drier.

For a more traditional texture, you can cook the corned beef at 176°F (80°C) for 12 to 24 hours. Or go for 156°F (68.9°C) for a firmer, but still tender result that is in between.

Some corned beef can be really salty, especially when you don't braise it in the traditional manner in a lot of water. If you find this is usually the case for you, or you don't like salt much in general, you can soak it in a container of clean water for a few hours, or even overnight. This will help pull out some of the salt, making it more palatable.

Sous vide corned beef reubens 62

Note: You can learn more about corned beef from viewing all my sous vide corned beef articles.

Once it's cooked, you can sear the corned beef if you want to, though traditionally it doesn't have a sear on it. I love to turn it into Reubens, corned beef and cabbage, or corned beef hash.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Sous vide corned beef reubens 21

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.
Sous vide corned beef cabbage 5

Sous Vide Corned Beef Recipe

  • Published: March 11, 2019
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 1 to 2 days
  • Serves: 4

Ingredients for Sous Vide Corned Beef

  • For the Sous Vide Corned Beef

  • 1 corned beef brisket, usually 2 to 4 pounds (907 to 1814g) (Store bought corned beef often include a spice packet)

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Cooking Instructions for Sous Vide Corned Beef

For the Sous Vide Corned Beef

Preheat a water bath to 131°F (55°C).

Sous vide corned beef reubens 5

Add the spice rub, if present, to the outside of the corned beef. Place the corned beef in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 1 to 2 days, until fully tenderized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Take the sous vide bag out of the water and remove the cooked corned beef from the bag. Dry it off thoroughly using paper towels or a dish cloth. Sear if desired and then cut into serving portions.

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Nutritional Information for Sous Vide Corned Beef

  • Calories: 647
  • Fat: 51g
  • Protein: 50g
  • Carbohydrate: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Cholesterol: 184mg

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Corned Beef Recipe

4 Ingredients: 1 corned beef brisket usually 2 to 4 pounds (907 to 1814g)Snippet|meats_ingredient_really_like_beef
5.0 stars - based on 4 reviews
Sous vide corned beef is one I do not make nearly enough! It is flavorful and goes with a variety of dishes. I cure my own brisket for homemade corned beef but this recipe works well with store brands
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.