Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
What Would You Like to Sous Vide?
How to Sous Vide Beef Corned Beef
There are several options when sous viding corned beef. For steak-like I usually do between 131°F and 140°F (55°C and 60°C) for 2 to 3 days or 150°F (65°C) for a "perfect traditional" corned beef. But if you want something along the lines of traditional results you can cook it at any of the braise-like temperatures for a few days.
We also had a discussion about this on our forum.
Asked by on Tuesday, January 25
I am stunned into inaction by the wide range of cooking time and temps for a corned beef. From 135 for 48 hours to 175 for 10 to 26 hours. There has to be a huge difference in the way corned beef turns out from those extremes! I have no problem going to 48+ hour route, but at what temp? Even for a shorter time isn't 175 way too high? If anybody has done a melt in your mouth corned beef I would love to hear about it. Also beneficial to put anything else in the bag besides just the beef? Thanks!
Dave Answered on Thursday, March 24
I just got a Sous Vide Supreme and for my first experiment, I selected corned beef due to the close proximity to St Patrick's Day and in honor of St Patrick, the Patron Saint of corned beef. I found a corned beef in the market that was pre-seasoned and already vacuum sealed. After a little research on times and temperatures, I settled on 134 degrees for 48 hours.
This afternoon, I had an appointment on the lower east side of Manhattan and decided to go to Katz's Deli for lunch - a corned beef sandwich. They have been successfully cooking and selling corned beef there for 122 years so I felt like this was a safe control group. The sandwich was good, but the corned beef was a bit dry, flaky and falling apart - not my favourite. I got home later that night and pulled my first experiment out of the primordial soup. It was the best corned beef I've ever had. Solid, not falling apart and incredibly juicy and flavourful.
Jim Answered on Wednesday, April 06
After reading the referenced article above, I tried it at 180 for 11 hours and 140 for 48 hours. Both were great, although I'll dial back the salt a bit next time. As Jason suggested above, I found the one that cooked at 180 for a shorter time was much more authentic, as the texture had more grain to it. While delicious, the low and slow version had a texture like tenderloin. Both were better than just about any I've had before.
It shows how time & temps affect the texture of the meat.
I just cooked corned beef at 180 degrees for 12 hours and I was happy with the results.
Jason Logsdon Answered on Tuesday, January 25
The first time I did sous vide corned beef was for 135 for around 30-ish hours and it turned out really great. I've also done it at 145 for 30 hours and that was excellent as well, a little more tender but a little less juicy.
I think the 175 for 10 hours would result in a much less juicy, but fall-apart tender sous vide corned beef, much closer to a traditional one.
I'd just pick one and go for it, in my experience with sous vide corned beef they all turn out pretty dang good!
Jim O'Neill Answered on Wednesday, March 14
I used the cookbook that I got with mu Sous Vide Supreme. I cooked the corned beef for 30 hours at 150. The real silts were ok but not great. I felt that it was av little dry. I just put one in at 134 and will cook for 30 hours. I will let you know how it comes out
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What is the Best Sous Vide Corned Beef Temperatures and Times?
There are several options when sous viding corned beef. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, or 150°F (65.5°C) for 1 to 2 days for braise-like.
131°F for 2 to 3 Days (55.0ºC)
140°F for 2 to 3 Days (60.0ºC)
Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
Do you have experience cooking corned beef? Let us know your thoughts in the comments below!
See how Jason answered Heather's question: I just filmed my sous vide brisket video and looked at many recipes before I cooked it. Most suggested between 140-155F (60-68.3C) for 48 hours then finish in a 275F convection oven for 2 hours for a nice crust. I did 150F (65.5C) for 48 hours and 275F convection for 2 hours. The brisket was quite dry and I was surprised. Do you have any recommendations for that? (Or is that just the way it is? This was my first brisket... lol!) Any thoughts?
Corned beef Reubens are one of my all-time favorite sandwiches. The salty and heavily spiced corned beef compliments the tangy sauerkraut, with some sharp Swiss cheese and hearty rye bread topped with some Russian Dressing, tying it all together.
While I'll eat Reuben cooked almost any way, I especially love them when the corned beef is sous vided.
Sous vide 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.
Homemade corned beef is nothing like the overly salty, generally bland store bought corned beef. Making it at home gives you full control over the salt levels and the seasonings. It also is really easy to do!
One of my favorite sandwiches is a great reuben. I love them with pastrami or corned beef, and on just about any type of bread. The other day I decided to make one for myself using sous vide corned beef. Cooking the corned beef sous vide results in very tender, but still firm, corned beef which is perfect for a great reuben. Just add some good rye bread that is toasted, sauerkraut, gruyere cheese, and some thousand Island dressing and you're all set. If you like reubens you'll love this sous vide corned beef reuben recipe.