Peanut Chicken Curry with Basil
◷ 55 min
Main CourseReader rated
Simple Sous Vide Corned Beef
This easy recipe shows you how to make tender, flavorful corned beef using a sous vide cooker. With minimal effort, you'll enjoy perfectly cooked meat that's juicy and full of rich, savory goodness every time.
◷10 hr 10 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Soak and Season Corned Beef
Start by taking the corned beef out of its packaging and placing it in a bowl of water, tossing the seasoning packet. Cover it and pop it in the fridge overnight—or for up to 8 hours—to soak. The next morning, drain the beef and give it a good pat dry. Brush all sides with browning liquid, then sprinkle on some garlic and onion powder for extra flavor.
2
Seal and Sous Vide
Put the seasoned corned beef into a sealable plastic bag and seal it up using a vacuum sealer. Next, lower the bag into your sous vide setup, making sure it’s fully submerged and secure. Set the water temperature to 165°F (74°C) and let it cook for about 10 hours.
3
Cool and Slice
When the time’s up, carefully take the bag out of the water and let it cool for around 10 minutes so it’s easier to handle. Finally, slice the corned beef to your preferred thickness—about a quarter-inch works great—and enjoy!
Why You’ll Love This Recipe
This method ensures the meat stays tender and juicy, bringing out rich flavors without drying out. It’s an easy way to get consistent results every time, even if you’re new to sous vide cooking. The slow, gentle cooking makes the corned beef melt in your mouth.
Serving Suggestions
This beef pairs wonderfully with classic sides like boiled potatoes, cabbage, and carrots. You can also slice it thin for sandwiches or serve it with a tangy mustard sauce. Fresh herbs and a squeeze of lemon add a nice touch.
Storage Tips
Cool the cooked meat completely before storing it in an airtight container or vacuum-sealed bag. It keeps well in the fridge for up to 4 days. For longer storage, freeze the corned beef and thaw it slowly in the fridge before reheating.
