Sous vide corned beef comes out tender and juicy, even if you use a flat cut. Sure, there are dozens of ways to cook corned beef, but cooking it low and slow with a sous vide immersion cooker gives great results. I found that cooking it for twenty-four hours provides a firm, sliceable texture, but 48 hours is best to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.
Ingredients
- corned beef brisket with spice packet: 1 piece (3 pound)
Metric Conversion
Stages of cooking
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Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
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Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.
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Place the sealed bag into the water and set a timer for 48 hours.
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Transfer corned beef to a cutting board and slice across the grain.
