Sous Vide Corned Beef is The. Best. Ever! Period. Yes, it takes a long (long) time, but it’s super easy, requires almost no effort, and will be the freshest tasting corned beef you’ll ever have.
And no, I’m not overstating it!
Corned beef isn’t something I grew up with (a little surprising, given that my name is Heather Shannon and I’ve got a fair amount of Irish floating around in my genes!) But now it’s time to make up for lost time.
Yes, I know… most people reserve corned beef for a special occasion – particularly St. Patrick’s Day. But I’m now convinced that sous vide corned beef should become a regular staple on everyone’s dinner table. (Here’s my favorite sous vide circulator.)
Full of flavor, easy to make, and goes well with any number of side dishes (of course, there’s the traditional cabbage side dish (made quick and easy in an Instant Pot) from My Forking Life, but don’t stop there – creamed corn is great with it and so are pressure cooker beans!)
And check it out on my YouTube Cooking Show here!
Now… to be clear. When I say it’s easy (SUPER easy!), I don’t mean it’s quick. It’s not. This sous vide corned beef takes a bit of time to reach that fabulous, salty, briney, deep, rich flavor. Eight days in a brine and another 48 hours of sous vide gentleness, to be exact.
But please don’t let that scare you off! Like I said. It’s easy.
How To Brine Corned Beef
The first step to making homemade corned beef is to put a beef brisket into a brine to cure it. This can be a dry brine or a wet brine. Both are very good but I like to do a wet brine for this.
Fill a large pot with 8 cups of water and add coarse salt, brown sugar, cinnamon sticks, broken in half, mustard seeds, black peppercorns, ground ginger, whole cloves, whole allspice berries, whole juniper berries. bay leaves, broken into pieces. Bring to a simmer for 15 minutes, then cool to room temperature. Add a 3-4 pound beef brisket, making sure the beef is completely covered. Store in the refrigerator for 8 days, stirring occasionally. (FULL RECIPE BELOW)
How To Sous Vide Corned Beef
Once the beef brisket has been in the brine for 8 days, then take it out of the brine, vacuum seal it and place it in a 135 degree sous vide water bath for 48 hours, ensuring it is completely submerged. Remove from the sous vide bath, remove from the sous vide bag and brush with spicy brown mustard. Cut across the grain and serve immediately or later in sliders or sandwiches! (FULL RECIPE BELOW)
So… yes it takes a long time. But YES it’s worth it. And it’s so easy. I’m now convinced that homemade sous vide brisket is the only way to go! All it takes is a little planning and you’re good to go.
Give it a shot and I’m betting you’ll be making it way more often than that once a year Irish holiday! Enjoy!
Tools used for this recipe:
- FOR THE BRINE:
- 1 3 pound beef brisket, trimmed of excess fat
- 8 cups water
- 1 cup coarse salt
- 1/2 cup brown sugar
- 2 cinnamon sticks, broken in half
- 1 teaspoon mustard seeds
- 2 teaspoons black peppercorns
- 1 teaspoon ground ginger
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, broken into pieces
- FOR THE BRINE:
- Bring all ingredients except the brisket to a simmer for 15 minutes.
- Remove from heat and add 4 cups of ice to cool it down. Allow the brine to come to room temp then submerge the brisket.
- Keep covered in the refrigerator for 8 days.
- FOR THE CORNED BEEF:
- Remove from the brine and vacuum seal using a vacuum sealer.
- Fill your sous vide container and insert the sous vide circulator, setting the temperature to 135 degrees.
- Submerge the vacuum-sealed beef into the water bath and cook for 48 hours.
- Remove from water bath and sous vide bag. Slice in thin slices against the grain.
- Optional: Slather the cooked corned beef with spicy mustard before slicing.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 867 Total Fat: 44g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 240mg Sodium: 18994mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 13g Sugar: 34g Sugar Alcohols: 0g Protein: 69g
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