Celebrate St. Patrick’s Day with a dish that’s both traditional and modern. This Tender Sous Vide Corned Beef recipe offers a fresh take on a classic, ensuring juicy, flavorful results every time.
Perfect for a festive gathering or a cozy dinner at home, this dish brings a touch of Ireland to your table with ease and elegance. Enjoy the perfect blend of spices and the melt-in-your-mouth texture that only sous vide can deliver. Get ready to savor every bite of this holiday favorite!
Steps
- Fill a large pot with water and insert your sous vide immersion cooker. Adjust the temperature setting to 140°F (60°C) as per the manufacturer’s guidelines.
- Rinse the corned beef under cold water to eliminate extra salt, then pat it dry. Apply the seasoning on the fatty side, pressing it firmly into the beef. Seal the corned beef in a large vacuum bag using a vacuum sealer.
- Submerge the sealed bag in the water bath and set a timer for 48 hours to cook.
- Once done, remove the corned beef from the bag and place it on a cutting board. Slice it against the grain for serving.
Ingredients
- 1 corned beef brisket (3 pounds) with seasoning packet
Nutritional Values
Calories: 1500 | Total Fat: 108g | Saturated Fat: 36g | Cholesterol: 588mg | Sodium: 6756mg | Total Carbohydrate: 0g | Protein: 108g | Calcium: 48mg | Iron: 12mg | Potassium: 864mg
FAQ
- How long should I cook corned beef using the sous vide method for optimal tenderness?
- Cooking corned beef sous vide for 48 hours is recommended to achieve the best tenderness and juiciness. However, a 24-hour cook will result in a firmer texture that is still sliceable.
- What temperature should the sous vide be set to when cooking corned beef?
- Set the sous vide immersion cooker to 140 degrees F (60 degrees C) for optimal results.
- Can I use a regular freezer bag instead of a vacuum sealer for sous vide cooking?
- Yes, you can use a plastic zip-top freezer bag. To seal it, slowly lower the bag into the water, letting the water pressure push the air out before sealing it.
- Is this recipe suitable for larger cuts of corned beef?
- Yes, this method can also be used for corned beef cuts that weigh between 4 to 5 pounds.
- What should I do to the corned beef before placing it in the sous vide?
- Rinse the corned beef under cool water to remove excess salt, pat it dry, and then sprinkle the seasoning on the fatty side before placing it in the vacuum bag.
Tips
- For the best results in terms of tenderness and juiciness, cook the corned beef for 48 hours. While 24 hours will yield a firm and sliceable texture, extending the cooking time enhances the overall quality.
- If you do not have a vacuum sealer, you can use a plastic zip-top freezer bag. Immerse it slowly into the water to let the pressure push out the air, and then seal it tightly.
- Make sure to rinse the corned beef under cool water to remove any excess salt before seasoning and cooking. This step helps avoid an overly salty flavor.
- When slicing the cooked corned beef, be sure to cut across the grain. This technique will ensure the slices are tender and easy to chew.
Equipment
- Sous Vide Immersion Cooker – This is essential for cooking the corned beef at a precise, low temperature over an extended period.
- Vacuum Sealer – Used to seal the corned beef in a vacuum bag, although a plastic zip-top freezer bag can be an alternative.
- Vacuum Bags – Specifically designed to be used with a vacuum sealer for sous vide cooking.
