This simple method makes tender, flavorful corned beef with minimal effort using sous vide cooking. Perfect for a tasty meal without the usual fuss, it’s a great way to enjoy a classic dish anytime.
Start by taking the corned beef out of its packaging and placing it in a bowl of water, tossing the seasoning packet since you won’t need it. Cover the bowl and pop it in the fridge overnight, or for up to 8 hours. The next morning, drain the beef and pat it dry with paper towels. Brush all sides with some browning liquid, then sprinkle garlic powder and onion powder evenly over the meat.
Put the seasoned corned beef into a sealable plastic bag and use a vacuum sealer to remove the air and seal it tight. Set up your sous vide cooker to 165°F (74°C), drop the sealed bag into the water bath, and cook it for about 10 hours.
When the time’s up, carefully take the bag out and let it cool for around 10 minutes until it’s easy to handle. Finally, slice the corned beef to your preferred thickness—about a quarter-inch slices work great—and enjoy!
- Seal the beef tightly in a vacuum bag to prevent water from entering.
- Use a thermometer to double-check water temperature for precise cooking.
- Let the meat rest a few minutes after cooking to allow juices to redistribute.
This method guarantees tender, juicy corned beef every time without the guesswork. Using sous vide locks in flavor and moisture, making the cooking process almost hands-off. It’s perfect for a stress-free meal with consistent results.
Serve with classic boiled cabbage and carrots for a traditional touch. Mashed potatoes or creamy horseradish sauce also complement the rich flavor well. For a twist, try slicing the beef thin and making hearty sandwiches.
Cool leftovers quickly and store them in an airtight container in the fridge. They will stay fresh for up to four days. Reheat gently in warm water or on low heat to keep the meat tender.
