Sous Vide Corned Beef Brisket Recipes
This sous vide corned beef is incredibly tender and bursting with flavor. The sous vide does most of the work for you, making this recipe fool-proof and guaranteeing a perfectly cooked, juicy, and flaky corned beef every time. I promise you, you've never had corned beef this good!
What Makes This Recipe So Good
- Brisket is a working muscle full of collagen and connective tissue, and cooking it low and slow in the sous vide allows the connective tissue to slowly break down, creating tender meat. The sous vide also regulates temperature, yielding perfect and consistent results. There truly is no better way to cook corned beef than the sous vide method.
- It's surprisingly simple! Add all corned beef ingredients to a bag, remove the air, and drop in the water bath – then sit back, relax and let your sous vide do all the work.
- It's super resourceful. The corned beef liquid is used to cook the cabbage, potatoes, and carrots, which infuses all those delicious juices into the traditional veggies.
Key Ingredients
Corned Beef Brisket – Make sure your corned beef includes the spice packet – it's full of delicious spices including mustard, coriander seed, allspice, etc. Much of the flavors for the entire dish come from this spice packet so do not go without it.
Stout Beer – I used Guinness Draught Stout in this recipe and had amazing results! Extra stout would work as well. If you're looking to substitute the beer, you can use more beef broth in its place.
Chef's Tips
- Don't forget to pan sear your corned beef! The sous vide does an incredible job of cooking the meat, but it won't give you that delicious crisp crust. A few minutes per side in a cast-iron skillet will give you a nice deep sear.
- Use a container lid if you have it! Since this cooks for 10 hours, you will lose quit a bit of water due to evaporation. Simply cover the water bath with a lid and you won't have anything to worry about.
- Make sure your corned beef is fully submerged. If it's not, it won't cook properly. Either fill your container with more water, or switch to a larger container – do not cook if the corned beef is poking out of the water bath.
Other Incredible Sous Vide Recipes
- Sous Vide Shrimp
- Sous Vide Ribeye with Garlic-Herb Butter
- Perfect Sous Vide Eggs
- Sous Vide Filet Mignon
- Easy Sous Vide Chicken Breast Recipe
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- 3 pounds corned beef brisket with spice packet
- ½ cup stout beer see Notes
- ½ cup beef stock
- 1 onion quartered
- 1 ½ pounds small potatoes
- 5 carrots cut into thirds
- ½ head of cabbage cut into wedges
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Sous vide immersion circulator
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Large pot
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Plastic vacuum sealing bags
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Vacuum sealer (or use the water displacement method)
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Cast iron skillet
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Set sous vide to 180° Fahrenheit.
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Rub spices on the fat side of corned beef.
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Transfer corned beef, stout beer, beef stock, and onion to a bag. Remove air using either a vacuum sealer or the displacement method.
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Drop bag in sous vide and cook for 10 hours.
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Remove corned beef from bath and bag, saving liquid and onions from the bag. Transfer corned beef to a skillet warmed over medium heat. Sear 1-2 minutes per side then set aside to rest.
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Transfer liquid and onions from bag to large pot with the potatoes and carrots. Bring pot to a boil then reduce to a simmer. Cover with lid. Cook vegetables for about 30 minutes, or until soft.
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Add cabbage to the pot. Cover again and cook for 15 minutes.
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Remove vegetables from pot and serve alongside corned beef.
- Corned Beef Brisket: Strain any juices out of the corned beef package before using in the recipe.
- Stout Beer: If you don't want to use beer in your recipe, use an additional 1/2 cup of beef stock instead.
- Water Displacement Method: If you don't have a vacuum sealer, place ingredients in a Ziploc gallon-sized bag and seal halfway across. Slowly lower bag into water with the sous vide turned on, the air will be forced out of the bag so you can seal completely and proceed with cooking.
Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Nutritional information show does include values for vegetables. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 6. Result will be the weight of one serving.
Serving: 1 serving , Calories: 593 kcal , Carbohydrates: 32 g , Protein: 38 g , Fat: 34 g , Saturated Fat: 11 g , Cholesterol: 122 mg , Sodium: 2856 mg , Potassium: 1506 mg , Fiber: 6 g , Sugar: 7 g , Vitamin A: 8569 IU , Vitamin C: 116 mg , Calcium: 82 mg , Iron: 5 mg , Net Carbs: 26 g
Number of total servings shown is approximate. Actual number of servings w ill depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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