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.

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



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



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.

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.

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

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

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.

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.

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

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

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.

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