Sous Vide Corned Beef

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Recipe by: France C

"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."

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2 d 5 m servings 125

Original recipe yields 12 servings (1 3-pound corned beef)

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1 (3 pound) corned beef brisket with spice packet

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Directions

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into meat. Place corned beef into a large vacuum bag. Seal using a vacuum sealer.
Place bag into the water and set timer for 48 hours. Transfer corned beef to a cutting board and slice across the grain.

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Footnotes

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.