can you sous vide corned beef

Sous vide corned beef comes out tender and juicy, even if you use a flat cut. Sure, there are dozens of ways to cook corned beef, but cooking it low and slow with a sous vide immersion cooker gives great results.

There are tons of different ways you can cook corned beef, but if you want the easiest and most hands off way, its definitely using the sous vide method! Honestly, I cant remember any corned beef being easier to cook, and I make 2-3 a year, every year around St. Patricks Day.

Ive done the traditional boiled dinner, Ive braised the corned beef in the oven, Ive used a slow cooker, and a pressure cooker. My recipe for corned beef and cabbage using pressure cook and then air fry in the Ninja Foodi is absolutely delicious, but it requires quite a bit of hands-on cooking. So, if you are more the set-it-and-forget-it kind of cook, then sous vide cooking is the way to go.

Of course, there is a trade off. It is a slow process to properly sous vide a corned beef. I found that between 24-36 hours is the range for the best corned beef and this sous vide corned beef recipe calls for 36 hours of cook time, and this is based on my experiment where I cooked a corned beef using a sous vide bath and checked the texture every 2-4 hours starting at 10 hours. I will go over all of my findings in this article in the section called, “Temperature & Timing for Corned Beef.”

Corned Beef is a beef brisket that has been cured in salt. You can do this yourself at home, but it takes at least 10 days. Here is a recipe from Kevin is Cooking that walks you through the process of corning your own brisket to make corned beef: How to Make Corned Beef. One of these years, I will get around to making my own, but for this recipe I bought one ready to go at the grocery store. While you can use a plain beef brisket in this recipe, you will end up with more of a beef roast than corned beef. There is a certain flavor and texture to corned beef that you can only get from either curing it yourself or buying one. The curing is also what gives corned beef its signature pink color.

There are two different cuts of corned beef regularly sold at grocery stores, the flat cut and the point cut. While you can use either one, I strongly recommend the flat cut for sous vide cooking. The point cut is a fattier cut with more connective tissue and it definitely can be more flavorful due to the increased fat content, but it also has more connective tissues which can result in a tougher texture. I did not test the point cut using sous vide, but you can absolutely use it. You may find that you have better success if you increase the sous vide temperature to around 180℉/80℃ because the higher heat will break down the connective tissues a little quicker.raw brisket flat cut.

Corned Beef & Cabbage Dinner using Sous Vide Corned Beef

One of the beauties of using the sous vide method for making your corned beef is you can do it days in advance! So, instead of spending hours and hours in the kitchen on the day you want to serve your corned beef dinner, you can make the corned beef ahead of time, and then quickly finish it up the day you want to serve it.

This can be done in many different ways, but the quickest and easiest in my opinion is using an electric pressure cooker like the Ninja Foodi. My preference is to Pressure Cook and then Air Crisp, but you can save 30 minutes if you only want to do the pressure cooking part!

Take your corned beef out of the sous vide bath or out of the refrigerator if you made it ahead of time (I would take it out about an hour before you want to make dinner).

Cut up your cabbage, carrots, and potatoes. You can use as many or as few as you like, just make sure everything will fit in the pot of your pressure cooker. For the 6.5qt Ninja Foodi, I used ¾ of a medium to large head of cabbage cut in quarters, 5 carrots and 5 medium size potatoes cut in quarters. I dont even peel my potatoes!

Place the sous vide cooking liquid into the inner pot and add in extra spices if desired. I use 1 bay leaf, ½ teaspoon of mustard seed, ½ teaspoon of coriander seed, and ½ teaspoon black peppercorns. Add the cabbage on the bottom so it cooks fully, then the carrots (peeled and whole), and the potatoes.

If your corned beef is cold from being refrigerated, add it on top to warm up during the short PC time.

Put the lid to the pressure cooker on and set on high for 2 minutes. When the time is up, do an immediate release.

You can serve everything now OR crisp up the corned beef fat cap and the veggies a little like I did in the video below.

The glaze I used is as follows:

  • ¼ brown sugar
  • ¼ cup balsamic vinegar
  • 1 Tablespoon Dijon mustard

Mix all of the ingredients together and pour over the corned beef while its in the pot. I didnt worry about draining the liquid, but if you want your veggies to get more browning, then you probably want to drain off the liquid.

Close the crisping lid and set the air fry/ air crisp temperature to 400℉/200℃ and the time for 20 minutes.

Remove the corned beef and slice. Serve with the potatoes, carrots, and cabbage.

If you want to watch how I made the complete dinner, here is the video.

can you sous vide corned beef

Equipment Needed for Sous Vide Cooking

In theory, you dont even need a special appliance to sous vide cook if you have the ability to maintain a specific water temperature some other way.

For example, you can sous vide cook on the stove if you dont mind standing there to constantly regulate the temperature or, for some sous vide recipes, you might be able to use your slow cooker if you know the temperature it reaches and holds when on a specific setting.

However, in most cases this will be very labor intensive and not very practical since most sous vide recipes call for a long cook time. The idea behind sous vide cooking is that you can set it up with your food and pretty much ignore it until the time is up.

If you are interested in sous vide cooking, a much better way to get into it if you dont have a sous vide cooker already is to purchase an inexpensive one. You can purchase a sous vide device for as little as $50.00. I like the (affiliate link)Anova brand, but if you are just getting started go with one that has decent reviews and fits your budget. There is no need to buy an expensive one when you are first getting started.

What is Sous Vide Cooking?

Sous Vide cooking is simply cooking food in a sealed container in a water bath that is held at a precise temperature throughout the cooking process. This method of cooking has been practiced for many years, but gained popularity among home cooks when sous vide circulators were manufactured for home use.

Since that time, big appliance brands have also included sous vide functions on other appliances, like the Ninja Foodi Pressure Cooker & Air Crisper or the Instant Pot Duo Crisp. While there is a difference between an immersion circulator and multi-use appliances that have a sous vide function, you can use either with great success.

The one thing I do recommend is testing your appliance for accuracy before sous vide cooking for the first time. To do that, fill the inner pot with 10 cups of water, put on the lid as directed in your instruction manual. Set the temperature for 150℉/70℃ and let the pot heat up. Once the appliance has indicated that you have reached the cooking temperature, use a reliable instant read thermometer and measure the water temperature. It should be within a few degrees of the 150℉/70℃. I have noticed that the Ninja Foodi runs a little hotter at first by about 10 degrees, but evens out through the cooking process. If your temperatures are off by more than 10 degrees then your appliance is not accurate enough for precise sous vide cooking. You can, of course adjust for that by setting the temperature 10 degrees lower than your desired temp if it consistently runs 10 degrees hotter than what you set.

The advantage of a stand-alone sous vide immersion circulator is that it circulates the water around the food for more even cooking and they also are able to be set for very precise temperatures. For example, if you have a multi-use appliance like the Ninja Foodi and the recipe calls for a temperature of 153℉, you will either have to set it to 150℉ or 155℉ because you cannot dial in an exact temperature. You are limited to the preprogrammed temperatures on the appliance. Most of the time this isnt a big deal and I have used the Ninja Foodi PC & AC sous vide function many times and have always had great outcomes.

Sous vide corned beef comes out tender and juicy, even if you use a flat cut. Sure, there are dozens of ways to cook corned beef, but cooking it low and slow with a sous vide immersion cooker gives great results.

FAQ

Is sous vide corned beef worth it?

There truly is no better way to cook corned beef than the sous vide method. It’s surprisingly simple! Add all corned beef ingredients to a bag, remove the air, and drop in the water bath – then sit back, relax and let your sous vide do all the work. It’s super resourceful.

Can you sous vide corned beef in 8 hours?

I found that between 24-36 hours is the range for the best corned beef and this sous vide corned beef recipe calls for 36 hours of cook time, and this is based on my experiment where I cooked a corned beef using a sous vide bath and checked the texture every 2-4 hours starting at 10 hours.

What cooking method is best for corned beef?

The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.

At what temperature does corned beef fall apart?

For food safety and tenderness, cook to internal temperature of 160°F; for optimal tenderness cook to 190°F internal.

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