Go Back
–+ servings
Sous Vide Corned Beef

Sous Vide Corned Beef

A fool-proof corned beef recipe, made using a sous vide! This recipe yields tender, flaky corned beef and flavorful cabbage, carrots, and potatoes. A meal that's perfect for Saint Patrick's Day or any day!
Prep: 10 minutes
Cook: 10 hours 45 minutes
Total: 10 hours 55 minutes
Yield:6 servings

Equipment

  • Sous vide immersion circulator
  • Large pot
  • Plastic vacuum sealing bags
  • Vacuum sealer (or use the water displacement method)
  • cast-iron skillet

Ingredients

  • 3 pounds corned beef brisket with spice packet
  • ½ cup stout beer see Notes
  • ½ cup beef stock
  • 1 onion quartered
  • 1 ½ pounds small potatoes
  • 5 carrots cut into thirds
  • ½ head of cabbage cut into wedges

Instructions

  • Set sous vide to 180° Fahrenheit.
  • Rub spices on the fat side of corned beef.
  • Transfer corned beef, stout beer, beef stock, and onion to a bag. Remove air using either a vacuum sealer or the displacement method.
    Sous Vide Corned Beef Step 1
  • Drop bag in sous vide and cook for 10 hours.
    Sous Vide Step 2
  • Remove corned beef from bath and bag, saving liquid and onions from the bag. Transfer corned beef to a skillet warmed over medium heat. Sear 1-2 minutes per side then set aside to rest.
    Sous Vide Corned Beef Step 3
  • Transfer liquid and onions from bag to large pot with the potatoes and carrots. Bring pot to a boil then reduce to a simmer. Cover with lid. Cook vegetables for about 30 minutes, or until soft.
  • Add cabbage to the pot. Cover again and cook for 15 minutes.
  • Remove vegetables from pot and serve alongside corned beef.

Notes

  • Corned Beef Brisket: Strain any juices out of the corned beef package before using in the recipe.
  • Stout Beer: If you don't want to use beer in your recipe, use an additional 1/2 cup of beef stock instead.
  • Water Displacement Method: If you don't have a vacuum sealer, place ingredients in a Ziploc gallon-sized bag and seal halfway across. Slowly lower bag into water with the sous vide turned on, the air will be forced out of the bag so you can seal completely and proceed with cooking.
 
Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Nutritional information show does include values for vegetables. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 593cal | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2856mg | Potassium: 1506mg | Total Carbs: 32g | Fiber: 6g | Sugar: 7g | Net Carbs: 26g | Vitamin A: 8569IU | Vitamin C: 116mg | Calcium: 82mg | Iron: 5mg
Recipe By:Sam Guarnieri