A easy recipe shows you how to make tender, flavorful corned beef using a sous vide cooker. With minimal effort, you'll enjoy perfectly cooked meat that's juicy and full of rich, savory goodness every time.
Ingredients
- 1 (5 pound) flat corned beef roast
- 2 teaspoons browning liquid
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Step 1
Take the corned beef out of its packaging and placing it in a bowl of water, tossing the seasoning packet. Cover it and pop it in the fridge overnight—or for up to 8 hours—to soak. The next morning, drain the beef and give it a good pat dry. Brush all sides with browning liquid, then sprinkle on some garlic and onion powder for extra flavor.
Step 2
Put the seasoned corned beef into a sealable plastic bag and seal it up using a vacuum sealer. Next, lower the bag into your sous vide setup, making sure it’s fully submerged and secure. Set the water temperature to 165°F (74°C) and let it cook for about 10 hours.
Step 3
When the time’s up, carefully take the bag out of the water and let it cool for around 10 minutes so it’s easier to handle. Finally, slice the corned beef to your preferred thickness—about a quarter-inch works great—and enjoy!
Frequently Asked Questions
Do I need to soak the corned beef before cooking?
Yes, soaking the corned beef in water overnight helps remove excess salt and tenderizes the meat.
Can I use a regular zip-top bag instead of a vacuum sealer?
It's best to use a vacuum sealer for sous vide to avoid water entering the bag, but you can use a zip-top bag with the water displacement method if needed.
What if I don’t have browning liquid?
You can skip it or substitute with a light brush of soy sauce or Worcestershire sauce for added color and flavor.
Is 165°F (74°C) the best temperature for cooking corned beef sous vide?
Yes, 165°F is ideal for tender, fully cooked corned beef after 10 hours.
How thick should I slice the corned beef after cooking?
Slicing about a quarter-inch thick is recommended for the best texture and flavor.
Can I cook the corned beef longer than 10 hours?
Yes, you can extend cooking up to 12 hours without affecting texture much, but avoid overcooking.
Do I need to season the beef after soaking?
Yes, pat dry the beef and then add browning liquid, garlic powder, and onion powder for extra flavor before sealing.
Can I use this method for smaller or larger cuts of corned beef?
Yes, adjust the cooking time slightly based on size—smaller cuts may need less time, larger cuts may require more.
RS
By Rohit Sharma
Home Cook
Rohit shares simple and practical recipes that are easy to follow and perfect for everyday cooking.
