Sous Vide Corned Beef Brisket

Using sous vide to prepare corned beef ensures your roast has perfect texture. This recipe includes instructions to make from scratch or with store-bought brisket in brine. With sous vide, you'll cook it for 24 hours at 170 degrees F.

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Brine (if making from scratch): – 40 g whole coriander seed – 40 g peppercorns – 20 g whole mustard seed – 40 g dill seed – 4 g cloves – 4 g red pepper flakes – 126 g kosher salt – 7 g Prague Powder No. 1 – ⅓ cup 65 g brown sugar – 12 cups 3 liters water, cold – Half a brisket, 4-6 lbs

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Ingredients

Ingredients

Remaining ingredients: – Store-bought raw corned beef, if using store-bought – Meat and Potatoes Seasoning, optional – 4 cups water or beef stock – 6 red potatoes, cut into large cubes – 3 carrots, largely diced – 1 head of green cabbage, cut into 3 inch wedges – Chopped parsley for garnish

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Ingredients

Ingredients

Start here if making from scratch: Add all brine ingredients except brisket to a very large container (at least 12 quarts). Stir until powders are largely dissolved. Add the brisket, cover, and refrigerate for 7 days, flipping every day or so to keep the brine mixed.

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Start here if using store bought: Remove the brisket from the bag, rinse, and pat dry with paper towels. Discard the brine. This goes for store-bought or from scratch.

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Fill and preheat your water bath to 170 °F using your immersion circulator.

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Reseason with meat and potatoes seasoning if desired, or a combination of paprika, onion powder, garlic powder, salt, pepper, and oregano.

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Vacuum seal the brisket. You may want to press the "Seal" button again after the first vacuum and seal to ensure a good seal. If you don't have a vacuum sealer, use the water displacement method.

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Cook in the preheated water bath for 24 hours. Make sure the brisket stays submerged through the entire cook using sous vide magnets or placing a ceramic plate on top.

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When done, remove the brisket from the bag. Save the liquid from the bag.

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If desired, broil the brisket on high for about 5 minutes, fat cap side up, to add color. Slice to serve.

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To make the potatoes, carrots, and cabbage, add the reserved liquid from the bag to a stock pot or Dutch oven and add 4 cups water or beef stock. Bring to a boil. Add the potatoes, cabbage, and carrots and boil for 8-10 minutes, or until potatoes are tender.

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Serve corned beef, cabbage, potatoes, and carrots together and garnish with parsley.