Sous Vide Corned Beef
Sure, there are dozens of ways to cook a corned beef, but cooking it sous vide low and slow ensures it'll come out juicy and tender, even if you use a flat cut. Twenty-four hours will give you a firmer, sliceable texture, if that's what you prefer, but I've found 48 hours to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.
Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Notes:
This method works the same for a 4- to 5-pound corned beef.
If you don't own a vacuum sealer, you may use a zip-top plastic freezer bag. To seal your bag, slowly lower it into the water, letting the water pressure force the air out of the bag, then seal it.
Nutrition Facts
Per Serving:
125 calories; protein 9g; carbohydrates 0.2g; fat 9.4g; cholesterol 48.7mg; sodium 563.2mg.
Full Nutrition