Table of Contents
What is Corned Beef?
Corned beef is a salt-cured meat, often associated with St. Patrick’s Day. Usually, it is made with brisket and then slowly turned into a tender and salty meat. The “corned” in its name refers to the coarse salt used in the curing period. It is traditionally served on sandwiches or with cabbage. Sous Vide happens to be a great method to cook corned beef.
What is the difference between corned beef and pastrami?
The main difference between the two, is that pastrami typically comes from the cow’s naval area. The naval area fattier and less stringy than the brisket area where corned beef typically comes from.
When you use a sous vide to cook corned beef, you are truly are entering flavor town. You can get good results with cooking corned beef and cabbage by using conventional cooking methods, but the sous vide takes it to the next level.
By using this recipe and cooking method, your corned beef will be a lot juicier and tender than you will ever get from conventional cooking methods. The flavor will astound you and your family or dinner guests, and they will beg you for the recipe! (but we don’t reveal secrets)
Sous Vide Corned Beef Cooking Times and Temperature
You do have the ability to decide how dry or juicy you want the corned beef to be. Either way the corned beef will taste fantastic. If you cook your food at 135°F (57°C) then the corned beef will be very juicy, but if you prefer it a little drier then you can go for a cooking temperature of 145°F (63°C).
Cooking perfect corned beef is a fairly slow process, and you need to be prepared to cook it for at least 24 hours and up to 48 hours. To understand the different results with these times please see our article about sous vide cooking times here Sous Vide Cooking Times And Temperature Are Important.
Sous Vide Corned Beef with Cabbage
Ingredients
- 4 lb High Quality Corned Beef
- 1 Head Cabbage Cut into Strips
- 6 Strips Bacon Optional
- .25 Cup White Wine Vinegar
- 1.5 Cups Chicken Stock
Instructions
- You will want to pre heat your best sous vide machine to either 135°F or 145°F depending on the juiciness of the corned beef that you require.
- Next, you will want to add the corned beef into a food grade cooking sous vide bag(s) and vacuum seal it (you can use zip lock type bags here, but you must ensure that all of the air is removed before sealing) in your sous vide vacuum sealer.
- Once your water bath is up to temperature, drop the bag(s) into the bath and set your cooking timer for between 24 and 48 hours.
- The cabbage and other ingredients will be cooked using a conventional cooking method. You will want to cook these items around an hour or 45 minutes before your corned beef cooking time will have finished.
- First you will need to cook the bacon strips on a medium heat. Cook them until the fat is rendered and they are crisp. Leave around a tablespoon of the bacon fat in the pan.
- Now add the cabbage strips to the pan, and cook on a medium to high heat for about five minutes. Add the vinegar and one cup of chicken stock to the pan. You will want the cabbage to cook in this liquid until it is tender
- Once your corned beef is cooked, remove from the cooking bag(s) and divide into four separate portions. Serve on the plate with the cabbage on the top of the corned beef or by the side.
You are going to love this recipe. If you want to learn more about the best Sous Vide machines, please head over to our buying guide 21 Best Sous Vide Machines (Reviews Updated 2021)
Additionally, for more recipe ideas be sure to check out our 10 Best Sous Vide Cookbooks (Reviews Updated 2021)
Enjoy!
Who hasn’t obsessed over a Reuben sandwich , stacked high with rosy-hued meat? Or a sloppy corned beef hash, fragrant and hearty and intensely delicious when topped with a runny egg ? And then there’s corned beef and cabbage—one of the most comforting combinations that ever came out of the kitchen. These dishes rank high among the most crave-able—not to mention satisfying—meals you can sink your teeth into. And while it’s easy to pop by the market and pick up some prepared meat, this recipe rivals any corned beef we’ve ever tried—and requires surprisingly little work on the part of the cook.
what time and temp did you use for your corned beef? What was the final texture and tenderness like?
Thanks…
Doug
Hi Doug,
I usually do 135 for 30 hours. It comes out delicious.
I have heard that salting your meat prior to sous vide-ing can enhance the salt to an unpleasant degree. Is corned beef cooked this way extra salty or does it taste much the same as boiled?
You’re right! Its FABULOUS!!!
I just purchased an Anova sous vide. I wanted to make a corned beef. Went to youtube and watched many video’s, the majority said 135 to 140 deg. for 48 hours.
I set the temp. and timer for 140 @ 48 hours. The corned beef came out like Jello, could not even lift it up once it slid out of the vacuumed pouch.
IAny thoughts on what I did wrong?
Hi Walter,
That’s very strange. A few things:
1) Were there any holes in the vacuum sealed pouch?
2) Was the corned beef hard-as-a-rock frozen when put into the pot?
If it came out like jello, I’d assume water/extra moisture got into it somehow. Have you tried making anything else with your Anova?
Do you put seasoning in the bag with the meat?
You can either pre-season or put seasoning in bag and shake.
Hi, Will it work if I cook at 2.5 lb corned beef at 141 for 20 hours? I noticed your corned beef slabs were larger and if I upped the temp and reduced the time it might work. I have 20 hours.
That should be fine
My first project with my Christmas present sous vide was corned beef. It turned out great after 48 hours at 135. Kinda a pain but it was worth it. Most tender and moist corned beef I have ever done (or consumed). Used a zip lock bag with a straw to withdraw air. Made a glaze of brown sugar, mustard, soy sauce and ginger and then cooked it in a convection over for about 45 minutes. Delicious. I agree that buying the best quality corned beef you can find is a key element.
If I am using a 5 lb corned beef will it still take 48 hours or more…will the water run out…do I need to watch it…and if it needs more water to be added…will it affect cooking times
Hi Ann,
Make sure you cover the pot when cooking for that long. Use a fitted lid if you can. Worst case use plastic wrap and just check on it / replace it every so often
How long should you sous vide the corned beef at 155
I wouldnt cook it that high …. 135-140 24-48 hrs
Hi Joe…I made a 5 lb corned beef before but the spice package was included…I am going to try a bigger cut…but this brisket has no flavour package…can you give me an idea about what spices I can use to rub on my brisket before I Sous Vide….
Greetings Joe, from Los Angeles….because of you, and your enthusiasm over Sous Vide Corned Beef, I’ve just purchased an almost 4 pound beautiful flat cut Corned Beef Brisket….I do plan on going 135°, and can see that you personally like 30 hours at this temp. If you are feeling it, I would really dig hearing what you think the difference in the finished Corned Beef might be, between a 135° 30 hour cook and a 135° 48 hour cook. Typically whenever I make a corned beef, I do this in advance and chill it down for a day or two. Then I slice, assemble in a casserole, paint with a brown sugar/ketchup/mustard glaze, and bake until browned. I think I’d better quit writing before I drool all over my keyboard 🙂
Hey There Jeff. Sorry for taking so long. That sounds great! I think the difference is going to primarily be in the texture. At 48 hours it will be very tender, probably too tender for my tastes personally!