For Saint Patrick's Day celebrations, or for Reuben sandwiches any time of the year, this corned beef is delicious, and it slices perfectly, not crumbly or dry, after some time in a sous vide bath! Lots of liquid comes out during the cooking, and you can reserve it for a sauce, or use as cooking liquid for cabbage or potatoes on the big day. This method requires a bit of planning ahead. However, it does not require much attention because the sous vide circulator does all the work for you, except slicing, of course!
Ingredients
- flat corned beef roast: 1 piece (5 pound)
- browning liquid: 2 tsp
- garlic powder: 1 tsp
- onion powder: 1 tsp
Metric Conversion
Stages of cooking
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Remove corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
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Drain corned beef the next morning and pat dry. Paint all the sides with browning liquid. Sprinkle garlic powder and onion powder all over.
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Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
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Place sealed bag into the sous vide container and secure. Set circulator for 165 degrees Fahrenheit (74 degrees Celsius), set timer for 10 hours, and start the circulator.
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Carefully remove sealed bag from the water bath and allow to cool until it can easily be handled, about 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.
