THE RECIPE JOURNAL · Main Course
Hassle-Free Sous Vide Corned Beef
This easy sous vide method takes the guesswork out of cooking perfectly tender and flavorful corned beef every time. With minimal prep and maximum taste, it’s a great way to enjoy a classic dish without the hassle.
FROM THE KITCHEN • Hassle-Free Sous Vide Corned Beef
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Take the corned beef out of its packaging and drop it into a bowl of water, tossing the seasoning packet aside. Cover it and pop it in the fridge overnight, or for up to 8 hours. The next morning, drain the beef and pat it dry with paper towels. Brush all sides with some browning liquid, then sprinkle garlic powder and onion powder evenly over the meat.
02
Step 2
Put the seasoned corned beef into a sealable plastic bag and vacuum seal it. Place the bag into your sous vide container, making sure it’s fully submerged and secure. Set the water temperature to 165°F (74°C) and let it cook for 10 hours.
03
Step 3
When it’s done, carefully take the bag out and let it cool for about 10 minutes until it’s easy to handle. Then slice it into ¼-inch thick pieces, or cut it however thick you like. Enjoy!
Why you’ll love it
This method makes cooking corned beef easy and foolproof. The sous vide technique ensures the meat stays tender and juicy every time. Plus, it frees you from constant monitoring, so you can focus on other things.
How to serve
Serve sliced corned beef with classic sides like boiled potatoes, cabbage, and carrots. It also pairs well with mustard or a tangy horseradish sauce. For a twist, use the beef in sandwiches or tacos.
Storage & leftovers
Cool the cooked beef completely before refrigerating. Store in an airtight container or sealed bag for up to 4 days. You can also freeze leftovers for up to 3 months; thaw slowly in the fridge before reheating.
