Easy Sous Vide Corned Beef Recipe

If you want to experience melt-in-your-mouth beef with all the classic flavors but without the usual fuss, Easy Sous Vide Corned Beef is an absolute game changer. This method transforms a humble corned beef brisket into a show-stopping centerpiece with next-level tenderness and deep, savory flavor in every bite. The magic lies in gently cooking the meat for hours, allowing all those aromatic spices to work their way through without any effort on your part. Perfect for celebrations or weekend comfort food, this recipe makes the whole process pretty much foolproof—just set it, forget it, and get ready to wow everyone around your table.

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Ingredients You’ll Need

You won’t need a dozen specialty ingredients to create Easy Sous Vide Corned Beef, but every single item truly matters. Together, these simple ingredients form that unmistakable savory, slightly briny, spiced character and irresistible juiciness that defines this cozy classic. Here’s what you need, plus exactly why they’re essential:

• Corned Beef Brisket: The star of the show, usually comes with a spice packet for that signature flavor; look for a well-marbled piece for the most tender result.
• Corned Beef Seasoning Packet: Those classic peppercorns, mustard seeds, and bay leaf pop with flavor—don’t skip!
• Water: A little water added to the bag helps the spices mingle and keeps things nice and juicy during the long cook.
• Garlic Cloves: A few smashed cloves add depth and a warm, aromatic note you’ll notice in every bite.
• Whole Grain Mustard (optional): Rubbing a bit on the brisket before sealing the bag gives your finished roast a zesty, tangy edge.

How to Make Easy Sous Vide Corned Beef

Step 1: Set Up the Sous Vide Bath

Get started by filling your largest pot or a dedicated sous vide container with water, then set your sous vide circulator to 175°F (80°C). Give it a few minutes to warm up. This is the ideal temperature for breaking down tough connective tissue, giving you that infamous fork-tender texture without any dryness.

Step 2: Prep and Season the Brisket

Take your corned beef brisket out of the package, pat it extra dry with paper towels, and trim any excess fat if you prefer. Lay it out flat, then sprinkle over all the spice packet spices and garlic. For even more flavor, rub the brisket with whole grain mustard before sprinkling with seasonings—this helps everything cling beautifully.

Step 3: Bag It Up

Pop the seasoned brisket into a heavy-duty gallon zip-top bag (or use a vacuum-sealer bag if you have one). Pour in about a quarter cup of water to help distribute the flavor. Carefully press out as much air as possible using the water displacement method, or seal your vacuum bag tight.

Step 4: Sous Vide That Beef!

Gently submerge the bagged brisket in the preheated water bath, making sure the entire beef is underwater and the seal is above the waterline. Clip the bag to the side, cover the top with foil or a lid to minimize evaporation, and let it cook for 10 hours. Yes, it’s a long wait, but your patience is about to pay off in spectacular ways.

Step 5: Finish and Slice

When time’s up, carefully lift the bag from the water and allow the meat to rest for a few minutes. Snip open, pour the delicious juices into a bowl, and pat the brisket dry. For a lovely crust, you can quickly broil or sear the beef for a minute per side. Always slice against the grain in thick, succulent slabs for that perfect texture.

How to Serve Easy Sous Vide Corned Beef

Garnishes

A sprinkling of chopped fresh parsley or dill adds a burst of color and freshness. For a little extra flair, add a few thinly sliced scallions or a dusting of cracked black pepper right before serving. A spoonful of the reserved cooking juices drizzled across each slice adds juiciness and shine that feels restaurant-worthy.

Side Dishes

Traditional sautéed cabbage, buttered baby potatoes, and sweet-glazed carrots never fail as partners for Easy Sous Vide Corned Beef. Crispy roasted root veggies or a tangy apple slaw also make colorful, flavorful sidekicks. Don’t forget some crusty rye or soda bread to soak up every last drop of that savory sauce.

Creative Ways to Present

Pile thick slices onto a platter with layers of cabbage and potato around the edges for a classic family-style feast. For something a little different, stack the beef on warm, toasty buns with spicy mustard and pickles for out-of-this-world sandwiches. Leftovers make the world’s best hash—just chop and fry with potatoes and onions until golden and crispy.

Make Ahead and Storage

Storing Leftovers

Cool any extra Easy Sous Vide Corned Beef to room temperature, then store in an airtight container in the fridge. It’ll keep beautifully for up to 4 days, making it the ultimate meal-prep option or next-day comfort food fix.

Freezing

Slice or shred leftover beef, then wrap tightly in foil and place in a freezer bag. Squeeze out excess air to avoid freezer burn. Frozen leftovers keep their flavor and luscious texture for up to 2 months—just label the date so you can find it for a cold-weather treat.

Reheating

For best results, gently reheat leftover Easy Sous Vide Corned Beef in a covered skillet with a splash of the reserved juices or water until warmed through. You can microwave in short bursts, but try not to overdo it—low and slow keeps things tender and juicy.

FAQs

Can I use a different cut of beef for Easy Sous Vide Corned Beef?

Brisket is the classic choice because it turns perfectly tender with sous vide, but you can substitute with cuts like eye of round or chuck roast. Just be aware the texture and flavor may change slightly, but it will still be delicious.

Is it possible to sous vide from frozen?

Absolutely! Add about one extra hour to your cook time if starting with frozen corned beef. No need to thaw first—just season as usual and get cooking.

Can I shorten the cooking time?

Ten hours might seem like a marathon, but it’s necessary for that unbeatable tenderness. If you’re in a rush, you can try 6–8 hours at 180°F, but expect a firmer texture and a little less melt-in-your-mouth magic.

How can I make it less salty?

If you’re sensitive to salt, you can soak your corned beef brisket in cold water for 1–2 hours before cooking, then drain and proceed with the recipe. This draws out some of the curing brine for a milder result.

What’s the best way to slice the meat?

Always cut against the grain to break up muscle fibers and keep every bite maximally tender. Look for the direction the meat’s muscle lines are running and slice perpendicular to those lines for best results.

Final Thoughts

If you’re ready to experience the ultimate in home-cooked comfort, Easy Sous Vide Corned Beef is the way to go. With hardly any hands-on time and unbelievable results, you’ll wonder how you ever made it any other way. Grab your favorite brisket and give this method a try—you’ll be fielding requests for this dish all year round!

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