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

Course Dinner

Cuisine Irish

Keyword Cabbage Recipe, Carrots, Corned Beef, Potatoes

Prep Time 10

Cook Time 10

Total Time 10 10

Servings People

Calories 464kcal

Author Darcey Olson

Cost $35

Equipment

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
½ 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
½ 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.

If you're unsure of the corned beef cut you should pick up, check out our Best Cut of Corned Beef and How To Cook Corned Beef guides for tips!

Nutrition