Sous Vide Corned Beef Recipe

Corned beef is something I don't make nearly enough! It's so flavorful and goes with so many different dishes. I also love curing my own brisket for homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.

There are several options when sous viding corned beef. For a firm and unique texture, I love 131°F (55°C) for 1 to 2 days. It's super moist and really tender. Some people prefer a little higher, around 135°F (57.2°C) or 140°F (60°C). At those temperatures it has a similar texture but it's a little drier.

For a more traditional texture, you can cook the corned beef at 176°F (80°C) for 12 to 24 hours. Or go for 156°F (68.9°C) for a firmer, but still tender result that is in between.

Some corned beef can be really salty, especially when you don't braise it in the traditional manner in a lot of water. If you find this is usually the case for you, or you don't like salt much in general, you can soak it in a container of clean water for a few hours, or even overnight. This will help pull out some of the salt, making it more palatable.

Note: You can learn more about corned beef from viewing all my sous vide corned beef articles.

Once it's cooked, you can sear the corned beef if you want to, though traditionally it doesn't have a sear on it. I love to turn it into Reubens, corned beef and cabbage, or corned beef hash.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

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