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Sous Vide Corned Beef (Store-Bought or From Scratch)
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.
Ingredients
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
Instructions
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.
Notes
If using a store-bought corned beef, do not cook it in the bag from the store. Remove, rinse, and discard the brine.
Calories: 438kcal, Carbohydrates: 36g, Protein: 33g, Fat: 19g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 5266mg, Potassium: 1439mg, Fiber: 8g, Sugar: 11g, Vitamin A: 2749IU, Vitamin C: 60mg, Calcium: 173mg, Iron: 6mg
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