Sous Vide Corned Beef 

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 48 hours at 140 degrees F. Eat it traditionally with cabbage and potatoes, in a sandwich, or in a breakfast hash!


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 (I recommend Porter Road) 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 cubes – 3 carrots, largely diced – 1 head of green cabbage, cut into 3 inch wedges – Chopped parsley for garnish

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.

After brining, remove the brisket from the bag and pat dry with paper towels. Discard the brine.

Fill and preheat your water bath to 140 °F using your immersion circulator.

Reseason with Meat and Potatoes Seasoning, or a combination of paprika, onion powder, garlic powder, salt, pepper, and oregano. Vacuum seal the brisket.

Cook in the preheated water bath for 48 hours. Make sure the brisket stays submerged through the entire cook.

When done, remove the brisket from the bag and save the liquid.

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.