Can I sous vide corned beef in original packaging?

It’s not recommended to use store packaging for your sous vide corned beef recipe . Many commercial vacuum bags include adhesives or inks that aren’t rated for long exposure to heat. Rebagging into a food-safe vacuum seal or freezer-grade zipper bag ensures food safety and avoids any unwanted chemical transfer. If you’re using a Ziploc, apply the water displacement method for a secure seal.

What cooking method is best for corned beef?

For texture and moisture retention, the sous vide corned beef recipe is hands down the most reliable method. Unlike boiling, which can leach flavor and dry the meat, sous vide keeps the brisket sealed in its own juices. The result? Even doneness, amplified flavor, and a texture you can tailor, from sliceable to shreddable, with simple temperature adjustments.

What is the best temperature for sous vide beef?

The ideal range depends on your preferred finish. For most people, 180°F for 10 hours strikes the perfect balance: juicy, tender, and easy to slice. If you prefer a denser, meatier bite, set your sous vide cooker to 150°F and cook the brisket for at least 24 hours , up to 36 for optimal structure. Want shredded beef? Bump it up to 190°F for 12 hours . That’s the beauty of the sous vide corned beef recipe , you’re in full control.

What temperature does corned beef fall apart at?

Corned beef starts to break down and become pull-apart tender around 185°F to 190°F , especially when held for 10–12 hours. If your goal is shredded texture for tacos or hash, cooking at these higher temps is ideal. For those who want clean slices, stick to the 180°F zone.

Sous Vide Corned Beef Recipe: 5 Secrets for Juicy Success

Name: Sous Vide Corned Beef Recipe: Tender, Juicy & Easy Every Time
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: 6 servings
Cuisine: Irish-American
Ingredients: 3 pounds corned beef brisket; 1 yellow onion, thinly sliced; 3 tablespoons coarse brown mustard; 1 teaspoon caraway seeds; 1 teaspoon black pepper; 2 tablespoons canola oil

Description

This sous vide corned beef recipe transforms a tough brisket into a juicy, flavorful masterpiece. Ideal for holidays or hearty meals, it’s tender, perfectly seasoned, and easy to slice.

Ingredients

Scale

3 Pounds Corned Beef Brisket

1 Yellow Onion, sliced

3 Tablespoons Coarse Brown Mustard

1 Teaspoon Caraway Seed

1 Teaspoon Black Pepper

2 Tablespoons Canola Oil (or any high smoke point oil)

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Instructions

1. Fill your sous vide container with water and set the immersion circulator to 180°F.

2. Remove the corned beef from its original packaging. Rinse it thoroughly in cold water and pat dry with paper towels.

3. Score the fat cap in a crisscross pattern to help render fat and deepen flavor.

4. Rub the brisket with mustard, then coat evenly with caraway seeds and cracked black pepper.

5. Place the brisket and sliced onion into a vacuum-sealed or freezer-grade Ziploc bag using the water displacement method if necessary.

6. Submerge the bagged meat in the heated water bath and cook for 10 to 12 hours. Keep the water level stable throughout the cook.

7. Take the brisket out and let it rest for 10 minutes on a cutting surface.

8. Heat a heavy skillet with oil until shimmering, then sear the brisket fat-side down for 4 to 6 minutes per side.

9. Slice thinly against the grain and serve warm with your favorite sides.

Notes

Use a thick freezer bag if you don’t have a vacuum sealer.

Monitor water levels for long cooks to avoid exposure.

Leftovers store well refrigerated for up to 5 days and reheat gently in broth or sous vide.

Prep Time: 15 minutes
Cook Time: 10 hours
Category: Main Course
Method: Sous Vide
Cuisine: Irish-American

Nutrition

Serving Size: 1 serving
Calories: 347
Sugar: 1g
Sodium: 2133mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0.001g
Carbohydrates: 2g
Fiber: 1g
Protein: 25g
Cholesterol: 92mg