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Sous Vide Corned Beef

Sous Vide Corned Beef

Tender and flaky Sous Vide Corned Beef recipe! Make the best corned beef for St. Patrick’s Day with flavorful potatoes, carrots and cabbage. This will quickly become one of your favorite Sous Vide recipes.

This tender corned beef recipe utilizes a store bought, pre-cured corned beef (salt-cured beef). You know the one that includes a pickling spice packet.  Sous vide store bought corned beef brisket is the easiest/quickest route when using sous vide cooking.

Raw corned beef brisket on a black cutting board with spice package sprinkled over the top.

Like to Sous Vide? Here are more easy Sous Vide recipes to check out: Sous Vide Lamb Chops, Sous Vide Ribeye, Sous Vide Prime Rib, Sous Vide Pork Tenderloin, Sous Vide Corn on the Cob, Sous Vide Asparagus, Sous Vide Mashed Potatoes and Sous Vide Carrots.

How Long to Sous Vide Corned Beef

10 hours at 180 degrees F is where we like it when using sous vide cooking. This temperature allows the tough connective tissue to break down leading to a tender Sous Vide corned beef. Consult the chart below to determine what time and temp works best for you.

  • 140 degrees F – cook for 48 hours
  • 160 degrees F – cook for 36 hours
  • 175 degrees F – cook for 15 hours
  • 180 degrees F – cook for 10 hours
  • 190 degrees F – cook for 6 hours

Close up of a Anova Sous Vide machine set to 180 degrees.

Sous Vide Corned Beef Temperature

For food safety, the internal temperature of sous vide corned beef brisket needs to reach 145 degrees F, however collagen doesn’t begin to break down until 160-180 degrees F. When you cook corned beef with the sous vide method you can guarantee the perfect final temperature.

Sous Vide Supplies

Store Bought Corned Beef – Use the included spice packet or use your own.

Sous Vide Immersion Circulator – Any brand will work! We use the popular Anova Immersion Circulator.

Sous Vide Food Container – Sous vide corned beef don’t take up a ton of room so you can use a large stock pot vs. a dedicated sous vide food container. We use this sous vide food container for our sous vide recipes.

Vacuum Bags – You can always grab a Ziploc bag and use the water displacement method if you’re not up for splurging for bags. Just make sure the corned beef actually fits inside the bag. If using a Ziploc, add all the ingredients to the bag and seal halfway. Slowly lower the bag into the water bath – the air will be forced out of the bag. Seal and cook away.

Raw beef brisket coated in spices in a vacuum sealed bag, set upon a white background.

What Is In The Spice Packet For Corned Beef

If you’re making your own corned beef from a beef brisket, you’ll need to make your own corned beef spice packet. A traditional corned beef brisket seasoning mix includes black peppercorn, dill seeds, mustard seeds and bay leaves. You can always add coriander seeds, fennel seeds, star anise or red pepper flakes for even more flavor.

Recipe Tips

  • Corned beef tends to float, even when using a high end vacuum sealer. When this happens I add a heavy bowl on top of the bag to weight it down. You can always add a few heavy spoons, or pie crust weights (you get the idea), to the bag before sealing. 
  • Make sure the beef brisket is fully submerged. If the meat isn’t fully submerged it won’t cook properly. Do not even attempt as food safety would not be guaranteed.
  • If you have one, make sure to cover the container. Due to the long cook time, you will have water evaporation. Check the water every few hours to ensure the water doesn’t need to be topped off. If you don’t have a cover, use aluminum foil instead.
  • When making the cabbage, potatoes and carrots, make sure to use high quality broth. We always use Instant Pot Bone Broth when we have some on hand.

How To Slice Corned Beef Brisket

As with most meats, you want to slice against the grain in thin strips. This is the small end of the corned beef brisket. When the corned beef first comes out of the sous vide bag it is so tender it may be difficult to cut into clean slabs. It may flake a bit a bit more “chunk” like. Never a bad thing to have moist corned beef that flakes!

Sous Vide Corned Beef in a white serving dish with carrots, cabbage and red potatoes.

What to Serve With Corned Beef

Obviously sous vide corned beef and cabbage, carrots and potatoes are our go-to side items when making traditional corned beef, however you could always go with air fryer baby potatoes, garlic mashed potatoes or even slow cooker mashed potatoes. Check the recipe card below to learn how to cook cabbage, potatoes and carrots together when you cook corned beef in the sous vide machine.

What To Make With Corned Beef Brisket

A few of our favorite recipes to make with leftover over corned beef are reuben sandwiches, Rachel sandwiches or Corned beef hash. Cubed corned beef would make a great addition to many of our soup recipes

What Wine Goes With Beef Brisket

Red Wine: Beaujolais, Pinot Noir , Grenache or Zinfandel.

White Wine: Pinot Gris, Riesling, Gewürztraminer or Grüner Veltliner.

Click to view more Irish Recipes:

Steak and Ale Pie
Instant pot Potato Soup
Shepard’s Pie.

 

I’d love to hear from you! Please leave a recipe rating, snap a pic and use the hashtag #foodieandwine, after you’ve made the recipe, and post to social media! 

Sous Vide Corned Beef in a white serving dish with carrots, cabbage and red potatoes.
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5 from 3 votes

Sous Vide Corned Beef

Tender and flaky Sous Vide Corned Beef recipe! Make the best corned beef for St. Patrick’s Day with flavorful potatoes, carrots and cabbage. This will quickly become one of your favorite Sous Vide recipes
Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Course: Dinner
Cuisine: Irish
Keyword: Cabbage Recipe, Carrots, Corned Beef, Irish Recipes, Potatoes, Sous Vide Recipe, St. Patricks Day Recipes
Servings: 6 People
Calories: 464kcal
Author: Darcey Olson
Cost: $35

Ingredients

Sous Vide Corned Beef:

  • 2-3 lb. Store-bought Corned Beef (*Note 1)

Basic Cabbage, Potatoes and Carrots (Oven)

  • 4 tbsp Unsalted Butter, Melted (*Note 2)
  • 6 Carrots, Cut Into 1½" Chunks.
  • 1 lb Small Gold or Red Potatoes, Diced
  • 1/2 Small Green Cabbage, Cored and Cut Into ½" Slices
  • Salt and Black Pepper, To Taste
  • OPTIONAL: Garlic Powder, Onion Powder, Red Pepper Flakes or Diced Onions (*Note 3)

Basic Cabbage, Potatoes and Carrots (Stove Top)

  • 10 Cups Beef Broth and/or Water (*Note 4)
  • 6 Carrots, Cut Into 1½" Chunks.
  • 1 lb Small Gold or Red Potatoes, Diced
  • 1/2 Small Green Cabbage, Cored and Cut Into ½" Slices
  • Salt and Black Pepper, To Taste
  • OPTIONAL: 2 tbsp Unsalted Butter, Melted (*Note 2)

Instructions

Sous Vide Corned Beef (Quick Version):

  • OPTIONAL STEP: Soak the brisket in cold water for 4 hours, changing the water once an hour, to remove excess salt.
  • Pre-heat the water bath to 180 degrees F, using a sous vide immersion circulator.
  • Rinse the corned beef under running water to remove excess salt, if you didn't do the optional soaking step. Pat dry and sprinkle the seasoning packet (that came with the corned beef) over the fat side of the beef.
  • Place in a Vacuum bag and seal according to the manufacturers instructions. Transfer the vacuum bag to the water bath and cook for 10 hours. Remove from the water bag.
  • OPTIONAL: If you want a crispy crust, place in an oven pre-heated to 450 degrees F for 10-15 minutes. Keep your eye on it to ensure it doesn't burn.
  • Transfer to a cutting board and cut into thin slices (approx. 1/8") and serve immediately for best quality.

Cabbage, Potatoes and Carrots (Oven)

  • Preheat the oven the 350 degrees F and set the oven rack to the middle position.
  • Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet. Drizzle the melted butter over the vegetables and toss with a spatula to coat evenly, keeping the vegetables separate. Sprinkle with salt and pepper, to taste. (*Note 3) Rotate the potatoes cut side down.
  • Bake for 30 minutes, until the potatoes and carrots are tender. Check the tenderness of the potatoes and carrots. Add extra time, if necessary. Serve immediately with the corned beef.

Cabbage, Potatoes and Carrots (Stove Top)

  • Bring beef broth and/or water to a boil in a large stock pot or dutch oven. Add the potatoes and carrots and boil for 15 minutes. Add extra broth or water, if needed, to cover the vegetables.
  • Add the cabbage and add extra broth or water, if needed, to cover the vegetables. Cook for 15 minutes. Check the tenderness of the potatoes and carrots. Add extra time, if necessary (*Note 4).
  • OPTIONAL: Use a strainer to transfer the cook vegetables to a large bowl. Drizzle the melted butter over the vegetables and toss to coat. Sprinkle with salt and black pepper, to taste, and toss to coat once again before serving with the corned beef.
  • Remove the vegetables with a strainer and serve with the corned beef.

Notes

Note 1 - You can use the store bought spice package or use your own favorite spice mix.
Note 2 - We use unsalted butter, to control final sodium content, however you can use salted butter if that's what you have on hand.
Note 3 - the recipe above is for BASIC vegetables as the corned beef is loaded with spices. To beef it up, sprinkle onion powder and/or garlic powder and/or red pepper flakes over the vegetables before tossing. Throwing in diced onions is always a favorite.
Note 4 - Use any mix of beef broth and water, as long as it's enough to cover the vegetables. As the boxed broth comes in cups of 4, we use 8 cups of broth and 2 cups of water. The total amount needed depends on the size dutch oven you're using.
Nutritional information is just estimated. It is calculated using oven baked vegetables. It does not include any added salt, pepper or other seasonings you may use.

Nutrition

Calories: 464kcal | Carbohydrates: 23g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1898mg | Potassium: 1066mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10484IU | Vitamin C: 81mg | Calcium: 66mg | Iron: 4mg
Recipe Rating




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