Sous Vide Corned Beef
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"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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Ingredients2 d 5 m servings 125
Original recipe yields 12 servings (1 3-pound corned beef)
- 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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- 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.
Per Serving: 125 calories; 9.4 0.2 9 49 563 Full nutrition