Sous Vide Corned Beef (2024)

Flaky Sous Vide Corned Beef Recipe with tender potatoes, cabbage and carrots.

Tender and flaky Sous Vide Corned Beef recipe with homemade Corned Beef Spices! Make the best corned beef for St. Patrick’s Day with flavorful potatoes, carrots and cabbage. Or use in a Reuben Sandwich.

Along with our Baked Corned Beef, Smoked Corned Beef and Instant Pot Corned Beef recipes, this tender corned beef recipe utilizes a store bought, pre-cured corned beef (salt-cured beef). You know the one that includes a pickling spice packet. Store bought corned beef brisket is the easiest/quickest route when using sous vide cooking.

Any of these cuts can be used to make my delicious Reuben Dip.

Timing

10 hours at 180 degrees F is where we like it when using sous vide cooking. This temperature allows the tough connective tissue to break down leading to a tender Sous Vide corned beef.Consult the chart below to determine what time and temp works best for you.

140°F – cook for 48 hours
160°F – cook for 36 hours
175°F – cook for 15 hours
180°F – cook for 10 hours
190°F – cook for 6 hours

Temperature

For food safety, the internal temperature of sous vide corned beef brisket needs to reach 145°F, however collagen doesn’t begin to break down until160-180°F. When you cook corned beef with the sous vide method you can guarantee the perfect final temperature.

Sous Vide Corned Beef Supplies

Store Bought Corned Beef –Use the included spice packet or use your own.

Sous Vide Immersion Circulator –Any brand will work! We use the popularAnova Immersion Circulator.

Sous Vide Food Container –Sous vide corned beef don’t take up a ton of room so you can use a large stock pot vs. a dedicated sous vide food container.

Vacuum Bags–You can always grab a Ziploc bag and use the water displacement method if you’re not up for splurging for bags. Just make sure the corned beef actually fits inside the bag. If using a Ziploc, add all the ingredients to the bag and seal halfway. Slowly lower the bag into the water bath – the air will be forced out of the bag. Seal and cook away.

What Is In The Spice Packet For Corned Beef

If you’re making your own corned beef from a beef brisket, you’ll need to make your own corned beef spice packet.

A traditional corned beef brisket seasoning mix includes black peppercorn, dill seeds, mustard seeds and bay leaves. You can always add coriander seeds, fennel seeds, star anise or red pepper flakes for even more flavor.

This will quickly become one of your favorite Sous Vide recipes.

Darcey’s Recipe Tips

Corned beef tends to float, even when using a high end vacuum sealer. When this happens I add a heavy bowl on top of the bag to weight it down. You can always add a few heavy spoons, or pie crust weights (you get the idea), to the bag before sealing.
Make sure the beef brisket is fully submerged. If the meat isn’t fully submerged it won’t cook properly. Do not even attempt as food safety would not be guaranteed.
If you have one, make sure to cover the container. Due to the long cook time, you will have water evaporation. Check the water every few hours to ensure the water doesn’t need to be topped off. If you don’t have a cover, use aluminum foil instead.
When making the cabbage, potatoes and carrots, make sure to use high quality broth. We always use Instant Pot Bone Broth when we have some on hand.

If you’re into fun food facts, here’s a brief history about this iconic cut.

How To Slice Corned Beef Brisket

As with most meats, you want to slice against the grain in thin strips. This is the small end of the corned beef brisket. When the corned beef first comes out of the sous vide bag it is so tender it may be difficult to cut into clean slabs. It may flake a bit a bit more “chunk” like. Never a bad thing to have moist corned beef that flakes!

Side Dish Ideas

Obviously sous vide corned beef and cabbage, carrots, potatoes, and a side dish of Thousand Island dressing are our go-to side items when making traditional corned beef, however you could always go with Jiffy Corn Casserole, or garlic mashed potatoes.

Horseradish! A side of Horseradish Mustard, Horseradish Aioli or Horseradish Sauce for Prime Rib would pair wonderfully. Check the recipe card below to learn how to cook cabbage, potatoes and carrots together when you cook corned beef in the sous vide machine.

Corned Beef Brisket Leftover Ideas

A few of our favorite recipes to make with leftover over corned beef are reuben sandwiches, corned beef sliders, Rachel sandwiches or Corned beef hash. Cubed corned beef would make a great addition to many of our soup recipes.

Wine Pairings

Red Wine: Beaujolais, Pinot Noir , Grenache or Zinfandel.
White Wine: Pinot Gris, Riesling, Gewürztraminer or Grüner Veltliner.

More St. Patrick’s Day Recipes

Steak and Ale Pie
Instant pot Potato Soup
Shepard’s Pie

Sous Vide Corned Beef

Tender and flaky Sous Vide Corned Beef recipe! Make the best corned beef for St. Patrick’s Day with flavorful potatoes, carrots and cabbage. This will quickly become one of your favorite Sous Vide recipes

5 from 48 votes

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Prep Time: 10 minutes minutes

Cook Time: 10 hours hours

Total Time: 10 hours hours 10 minutes minutes

Servings: 6 People

Calories: 464kcal

Cost: $35

Equipment

Anova Immersion Circulator

Sous Vide Container

Ingredients

Sous Vide Corned Beef:

2-3 lb. Store-bought Corned Beef ((*Note 1))

Basic Cabbage, Potatoes and Carrots (Oven)

4 tbsp Unsalted Butter, Melted ((*Note 2))
6 Carrots, Cut Into 1½" Chunks.
1 lb Small Gold or Red Potatoes, Diced
1/2 Small Green Cabbage, Cored and Cut Into ½" Slices
Salt and Black Pepper, To Taste
OPTIONAL: Garlic Powder, Onion Powder, Red Pepper Flakes or Diced Onions ((*Note 3))

Basic Cabbage, Potatoes and Carrots (Stove Top)

10 Cups Beef Broth and/or Water ((*Note 4))
6 Carrots, Cut Into 1½" Chunks.
1 lb Small Gold or Red Potatoes, Diced
1/2 Small Green Cabbage, Cored and Cut Into ½" Slices
Salt and Black Pepper, To Taste
OPTIONAL: 2 tbsp Unsalted Butter, Melted ((*Note 2))

Instructions

Sous Vide Corned Beef (Quick Version):

OPTIONAL STEP: Soak the brisket in cold water for 4 hours, changing the water once an hour, to remove excess salt.
Pre-heat the water bath to 180 degrees F, using a sous vide immersion circulator.
Rinse the corned beef under running water to remove excess salt, if you didn't do the optional soaking step. Pat dry and sprinkle the seasoning packet (that came with the corned beef) over the fat side of the beef.
Place in a Vacuum bag and seal according to the manufacturers instructions. Transfer the vacuum bag to the water bath and cook for 10 hours. Remove from the water bag.
OPTIONAL: If you want a crispy crust, place in an oven pre-heated to 450 degrees F for 10-15 minutes. Keep your eye on it to ensure it doesn't burn.
Transfer to a cutting board and cut into thin slices (approx. 1/8") and serve immediately for best quality.

Cabbage, Potatoes and Carrots (Oven)

Preheat the oven the350 degrees F and set the oven rack to the middle position.
Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet. Drizzle the melted butter over the vegetables and toss with a spatula to coat evenly, keeping the vegetables separate. Sprinkle with salt and pepper, to taste. (*Note 3) Rotate the potatoes cut side down.
Bake for 30 minutes, until the potatoes and carrots are tender. Check the tenderness of the potatoes and carrots. Add extra time, if necessary. Serve immediately with the corned beef.

Cabbage, Potatoes and Carrots (Stove Top)

Bring beef broth and/or water to a boil in a large stock pot or dutch oven. Add the potatoes and carrots and boil for 15 minutes. Add extra broth or water, if needed, to cover the vegetables.
Add the cabbage and add extra broth or water, if needed, to cover the vegetables. Cook for 15 minutes. Check the tenderness of the potatoes and carrots. Add extra time, if necessary (*Note 4).
OPTIONAL: Use a strainer to transfer the cook vegetables to a large bowl. Drizzle the melted butter over the vegetables and toss to coat. Sprinkle with salt and black pepper, to taste, and toss to coat once again before serving with the corned beef.
Remove the vegetables with a strainer and serve with the corned beef.

Notes

Note 1 – You can use the store bought spice package or use your own favorite spice mix.

Note 2 – We use unsalted butter, to control final sodium content, however you can use salted butter if that’s what you have on hand.

Note 3 – the recipe above is for BASIC vegetables as the corned beef is loaded with spices. To beef it up, sprinkle onion powder and/or garlic powder and/or red pepper flakes over the vegetables before tossing. Throwing in diced onions is always a favorite.

Note 4 – Use any mix of beef broth and water, as long as it’s enough to cover the vegetables. As the boxed broth comes in cups of 4, we use 8 cups of broth and 2 cups of water. The total amount needed depends on the size dutch oven you’re using.

Nutritional information is just estimated. It is calculated using oven baked vegetables. It does not include any added salt, pepper or other seasonings you may use.

If you’re unsure of the corned beef cut you should pick up, check out our Best Cut of Corned Beef and How To Cook Corned Beef guides for tips!

Nutrition