Tender Corned Beef Recipe

These sous vide corned beef is exceptionally soft and flavorful.

The sous vide takes care of the majority of the labor, making this dish foolproof and ensuring consistently cooked, juicy, and flaky corned beef. You’ve never had corned beef like this before!

Why Is Corned Beef Recipe So Delicious?

• Brisket is a working muscle rich in collagen and connective tissue, and sous vide cooking causes the connective tissue to progressively break down, resulting in tender flesh. The temperature is also controlled by the sous vide, resulting in flawless and consistent outcomes. The sous vide method is the only way to prepare corned beef properly.
• It’s surprisingly straightforward! Fill a bag with all of the corned beef ingredients, seal it, and place it in the water bath — then sit back, relax, and let your sous vide do the rest.
• It is really resourceful. The cabbage, potatoes, and carrots are cooked in the corned beef broth, which infuses all of the delectable juices into the traditional vegetables.

Important Ingredients

Brisket of Corned Beef – Make sure your corned beef comes with the spice packet, which is packed with tasty spices like mustard, coriander seed, and allspice. This spice package provides a lot of flavor for the entire dish, so don’t skip it.

Stout Beer – I used Guinness Draught Stout in this recipe and it turned out beautifully! Extra stout would also work. If you don’t want to use beer, you can replace it with extra beef broth.

Chef’s Advice

• Remember to fry your corned meat in a pan! The sous vide cooks the meat beautifully, but it won’t give you that great crisp crust. A deep sear can be achieved with a few minutes per side in a cast-iron skillet.
• If you have a container lid, use it! Due to evaporation, you will lose quite a bit of water when dish cooks for 10 hours. You won’t have to worry about anything if you cover the water bath with a lid.
• Ensure that your corned meat is completely soaked. It will not cook correctly if it is not. If the corned beef is popping out of the water bath, either add more water or swap to a larger container – do not cook.

Corned Beef

A sous vide corned beef dish that is foolproof! Tender, flaky corned beef with fragrant cabbage, carrots, and potatoes result from this recipe. A delicious lunch for St. Patrick’s Day or any other day!

Ingredients

• 3 pounds corned beef brisket with spice packet
• ½ cup stout beer
• 5 carrots cut into thirds
• ½ cup beef stock
• 1 onion quartered
• 1 ½ pound of small potatoes
• ½ head of cabbage cut into wedges

Equipment

• Sous vide immersion circulator
• Large pot
• Plastic vacuum sealing bags
• Vacuum sealer (or use the water displacement method)
• Cast iron skillet

Instructions

1. Preheat the sous vide to 180 degrees Fahrenheit.
2. Season the fat side of corned meat with seasonings.
3. Fill a sack with corned meat, stout beer, beef stock, and onion. Use a vacuum sealer or the displacement method to remove air.
4. Cook for 10 hours in the sous vide bag.
5. Remove the corned beef from the bath and bag, reserving the liquid and onions. Place the corned meat in a skillet that has been preheated over medium heat. Sear each side for 1-2 minutes before setting aside to rest.
6. Place the potatoes and carrots in a large pot with the liquid and onions from the bag. Bring to a boil, then lower to low heat. Close the lid. Cook for 30 minutes, or until vegetables are tender.
7. Toss the cabbage into the saucepan. Cover and cook for another 15 minutes.
8. Take the vegetables out of the saucepan and serve with corned beef.

Notes

• Corned Beef Brisket: Before using, drain away any liquids from the corned beef container.
• If you don’t want to use beer in your recipe, add another 1/2 cup of beef stock.
• If you don’t have a vacuum sealer, pour the contents into a gallon-sized Ziploc bag and seal halfway across the bag. With the sous vide switched on, slowly drop the bag into the water; the air will be squeezed out, allowing you to shut the bag fully and continue cooking.

This recipe serves around 6 people. The nutritional values displayed are for one serving. Vegetable values are included in the nutritional information. The macros may differ slightly based on the ingredient brands utilized.

Prepare the recipe as directed, then weigh the entire final product to calculate the size of one serving.

6 times the total weight of the recipe (excluding the weight of the bowl, pot, or plate in which the dish is served). The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 593kcal, Carbohydrates: 32g, Protein: 38g, Fat: 34g, Saturated Fat: 11g, Cholesterol: 122mg, Sodium: 2856mg, Potassium: 1506mg, Fiber: 6g, Sugar: 7g, Vitamin A: 8569IU, Vitamin C: 116mg, Calcium: 82mg, Iron: 5mg, Net Carbs: 26g