Sous Vide Corned Beef

St. Patrick's Day - Holidays and Events

Sure, there are dozens of ways to cook a corned beef, but cooking it sous vide low and slow ensures it'll come out juicy and tender, even if you use a flat cut. Twenty-four hours will give you a firmer, sliceable texture, if that's what you prefer, but I've found 48 hours to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.

Brief

Prep 5 mins

Cook: 2days

Total: 2days

Servings: 12

Yield: 1 3-pound corned beef

Sous Vide Corned Beef

Ingredients

1 (3 pound) corned beef brisket with spice packet

Chef John's Colcannon Hash

Holidays and Events

Directions

Step 1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.

Step 2

Rinse corned beef under cool water to remove excess salt then pat dry. Sprinkle seasoning on fatty side and press into meat. Place corned beef into a large vacuum bag. Seal using a vacuum sealer.

Step 3

Place bag into the water and set timer for 48 hours. Transfer corned beef to a cutting board and slice across the grain.

Nutritional Information

Sous Vide Corned Beef

Servings Per Recipe:12

Calories: 124.7

% Daily Value *

Protein: 9g 18%

Carbohydrates: 0.2g

Fat: 9.4g 15%

Saturated Fat: 3.1g 16%

Cholesterol: 48.7mg 16%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.1mg 7%

Folate: 3mcg 1%

Calcium: 4mg

Iron: 0.9mg 5%

Magnesium: 6mg 2%

Potassium: 72mg 2%

Sodium: 563.2mg 23%

Calories From Fat: 84.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.