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Written by Jason Logsdon
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. If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! Preheat a water bath to 131°F (55°C). Add the spice rub, if present, to the outside of the corned beef. Place the corned beef in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 1 to 2 days, until fully tenderized. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times. Take the sous vide bag out of the water and remove the cooked corned beef from the bag. Dry it off thoroughly using paper towels or a dish cloth. Sear if desired and then cut into serving portions. New to This?
Sous Vide Corned Beef Recipe
Ingredients for Sous Vide Corned Beef
For the Sous Vide Corned Beef
Cooking Instructions for Sous Vide Corned Beef
For the Sous Vide Corned Beef
To Assemble
Nutritional Information for Sous Vide Corned Beef
- Calories: 647
- Fat: 51g
- Protein: 50g
- Carbohydrate: 1g
- Fiber: 0g
- Sugar: 0g
- Cholesterol: 184mg
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All tags for this article:Brisket, Corned Beef, Sous Vide, Sous Vide Brisket , Sous Vide Corned Beef
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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