Sous Vide Corned Beef

  By Sous Vide Guy    

March 11, 2020

Corned beef resurfaces every year as a popular dish around St. Patrick's Day. This salt-cured beef is one of my favorites, whether it's 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!

  • Prep: 10 mins
  • Cook: 7 hrs


Packaged (Store-Bought) Corned Beef

185F for 7 hours

[Traditional style]

175F for 8 hours

[Less flaky, tender]

165F for 10 hours

[Smooth, slice-able]



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!


11 Reviews


September 1, 2020

Anything below 191F won’t produce that melt in your mouth goodness! It’s brisket people and like pork shoulder, has connective tissue that must melt to achieve the level of tenderness we all crave!! You guessed it, the connective tissue melts at 190-195F. Pretty simple and easily verifiable online. Ask any bbq nut and they will tell you the 190-195 temp is a must.


July 16, 2020

We’re going to make this tomorrow, but I’m curious as to why you don’t add the pickling spice while cooking. It won’t get mushy while cooking.


March 27, 2020

I got mine at costco and everything went smoothly. I wanted to try something new and it turned out great.


March 19, 2020

I did the 185 for seven hours and we were delighted with the results. Very tender but not stringy. Slices nice and thin. Most of the fat rendered off. Mine wasn’t overly salty. Maybe there are differences between brands? Got mine at Costco.


March 13, 2020

turned out very good, thanks!


February 6, 2020

did the traditional, was a little tough. will try the longer method.


April 6, 2019

Isn’t it obvious? To make it less salty, cook it in the bath, not in a plastic bag.


March 18, 2019

Made it yesterday for dinner tonight. Turned out great except too salty. I did rinse it well underwater but did not have time to submerge it for 24 hours. Any remedies? I’m still going to put a glaze over the sliced corned beef and bake it in the oven per my traditional recipe.


March 18, 2019

It turned out very good, but too salty even though I rinsed it well. I didn’t have time to submerge it for 24 hours. Any remedies? Our dinner is yet tonight.


March 16, 2019

It’s “packaged corned beef,” not “pre-packaged corned beef.”


April 13, 2018

I’ve tried 165, and 175°. Not much difference, though 175 was a little more stringy (I cut across the grain, so no issues.
May throw one in tonight at 185 and see what happens

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