If you are looking to change the game this St. Patrick’s Day, look no further. Cooking sous vide creates a juicy, tender corned beef like you have never had before. So go ahead and kiss goodbye to dry, chewy corned beef forever.
In this recipe we keep it simple by picking up a pre-brined corned beef with a pickling spice packet included (we have included a simple pickling spice mix just incase). This is the definition of an easy cook with incredible results. Now you can celebrate St. Paddy’s Day the right way with easy, delicious corned beef and a couple pints of Guinness. Enjoy.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the corned beef at 180F for 10 hours is the perfect combo. Leaving the beef in for 10 hours breaks down the connective tissue (collagen), which results in an extremely tender meat. Also, cooking the corned beef at a temperature of 180F is the sweet spot for that perfect, sliceable texture.
Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Special Equipment
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Notes- If your corned beef brisket didn’t come with a pickling spice packet, you can easily make your own using mustard seeds, coriander, peppercorns, bay leaves, and red pepper flakes.
Sous Vide Corned Beef
Ingredients
- 3 lbs corned beef brisket, pre-brined, with pickling spice packet If your corned beef brisket didn’t come with a pickling spice packet, you can easily make your own using mustard seeds, coriander, peppercorns, bay leaves, and red pepper flakes.
- 1 cup beef stock
Instructions
Preparation
Set sous vide machine to 82C/180F.
Rub pickling spice packet on the fat side of the corned beef.
Pickling Spice (if your brisket doesn’t include a packet):
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
½ teaspoon crushed red pepper flakes
2 bay leaves, crushed
Put the corned beef and beef broth in a freezer bag, and remove the air using a vacuum sealer or the displacement method. Drop bag in the bath for 10 hours.
Finishing
To finish the corned beef, heat up skillet on medium high and sear all sides. Alternatively, place the corned beef under the broiler for 1 to 2 minutes. Make sure to watch closely to ensure the meat does not get burned.
Serve with cabbage and potatoes, and enjoy the juiciest corned beef ever!
I am curious about why you add broth in the sous vide bag? Is it necessary?
Great recipe. Excited to make this for my family for St. Paddy’s day!
Made without broth and didn’t bother searing. Turned out PERFECT. Easy peasy, will make again.
Looks great…I am going to add Irish beer (Harp) rather than broth…..
Can you leave in longer than 10 hours in the sous vide? What would you say the longest it can be in there? Thinking of cooking overnight but won’t eat until lunch time or later.
I am in love with my sous vide!! I can’t wait to try your corned beef recipe this week. Right now, I have a sirloin tip roast marinating in the frig to sous vide tomorrow. I use appx 1 cup of worcestshire sauce, appx 1/2 cup soy sauce, dry mustard (2 tsp), and whole seed mustard (appx 1 tbls) for my marinade. It’s quite yummy. And also a good marinade for pork tenderloin!
Does the weight of meat affect the length of time necessary to cook completely. My brisket is just over 7lbs.
I’ve seen cooking time from 10 hours to 48 hours. Yours says 10 hours. Is this long enough to make the meat tender? Is the cooking time due to the higher heat?
Folks. PLEASE do not add the beef broth to your vaccum bag as it will most likely short out your vaccum sealer! I should have known better and it fried mine.
Thanks for the recipe Jason! Fired up my Sous Vide a few minutes ago for a nice St. Patty’s day dinner. We have a 4lb slab. Should any time be added or is 10 hrs still the magic number?
If I put the beef in the fridge after the 10 hours, how can I properly reheat without overcooking? I want to broil with some mustard to finish, but not sure how to best reheat through the center. Thanks!
I underestimated the time it would take the water to heat up to 180 and now my corned beef won’t be done in time for dinner. Can the cooking time be shortened?
My kids and husband named this the best corned beef ever, so I’d say that is definitely deserving of a 5 star rating. Thank you Chef Jason!
Made this for an early Christmas dinner and it was a huge hit! Will definitely make it again! Thanks for the recipe!
I’ve fixed a lot of corned beef over the years and have been cooking sous vide for some time. I haven’t until now done corned beef sous vide. I altered your recipe a little by using Heffivisson beer instead off broth. I usually use Gueness stout but tried a lighter beer. I soak the corned beef for some time in cold water to reduce the saltiness. I definitely don’t use the spice packet. We love Costco corned beef because it’s a superior product. Last year it was Wygu beef.
Ten hours later it was absolutely the best ever. Tender, so flavorful, just like the best NY deli Rubin .
Seeing that this recipe is for a brisket, does anyone have advice for adjusting the cook for the corned beefs from Costco, which are beef rounds? Since they are leaner, and likely with less connective tissue, I would assume that the sous vide time is much less, but I was wondering if anyone had specific knowledge about the cook times of the round vs, brisket?
I used this recipe last year and it was amazing! Although I’ve had my Anova for a couple of years I have only used it 3 times (learning curve I guess). Question? Have you ever cooked 2 in the same bath? I have the large covered container.
Hello – looking forward to trying this. How do you prepare the cabbage, carrots, and potatoes?
Hi Jason – I have a small corned beef – 2 lbs – as I’m cooking for one… Same cooking time or is less more appropriate?
Thanks, Tom
How much longer or temp would you recommend for a 6lb brisket?!