Sous Vide Corned Beef Recipe

Corned Beef Sous VideWhat 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


Sous Vide Corned Beef with Cabbage

Great recipe for sous vide corned beef
5 from 1 vote
Prep Time 20 mins
Course Main Course
Cuisine Irish
Servings 4 people


  • 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


  • 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)



  1. Chupacabra
  2. Doug Singer
    • Joe
  3. Kathy
  4. Mary
  5. Walter Walker
    • Joe
  6. Rob
    • Joe
  7. Mary Ann
  8. George Ellis
  9. Ann
    • Joe
  10. Joe
    • Rald
  11. Ann
  12. Jeff Winett
    • Joe

Leave a Reply

Recipe Rating