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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.


Recipe Summary

5 mins
2 days
2 days 5 mins
1 3-pound corned beef


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

125 calories; protein 9g; carbohydrates 0.2g; fat 9.4g; cholesterol 48.7mg; sodium 563.2mg. Full Nutrition