March 15, 2017
Corned beef resurfaces every year as a popular dish around St. Patrick's Day. This salt-cured beef is one of my favorites, whether its corned beef and cabbage or making the world's best sandwich - A REUBEN! I make corned beef year-round for the sole purpose of making reuben sandwiches and sous vide makes it much easier. Traditional methods of making corned beef usually end up too flaky and does not slice well. With sous vide, you can control the temperature to the perfect level, allowing you to obtain the traditional taste and texture you know and love, while also enabling easy sandwich slicing. This sous vide corned beef recipe is perfect for corned beef and cabbage and then using the leftovers for reuben sandwiches!
Pre-Packaged (Store-Bought) Corned Beef
185F for 7 hours
175F for 8 hours
[Less flaky, tender]
165F for 10 hours
1(Optional) If you're using a store-bought corned beef, I recommend submerging the corned beef in a large bowl of water and placing it in the fridge for 24 hours. When cooking store-bought corned beef sous vide, it can be too salty without rinsing some of it off.
2Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 185°F as it resembles traditional corned beef.
1Vacuum seal your beef (without the spice packet added) and fully submerge in water bath. Cook based on the time chart on the side.
2Remove corned beef and pat dry with paper towels.
3(Optional) Add spice packet to the beef and let chill in the fridge for 24 hours, as it aids in slicing the beef.
1Use a sharp carving knife to slice thin layers of the corned beef.
2If eating by itself or with cabbage, add slices to a freezer bag and re-heat in your water bath at 135F.
3If eating on a sandwhich, such as a Reuben, there's no need to reheat!