Sous Vide Corned Beef

  By Sous Vide Guy    

March 16, 2021

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!


17 Reviews


March 26, 2021

Scissors in hand, I was about to cut open the grocery store vacuum sealed corned beef package…when the brain said STOP! Why do I want to cut open a vacuum sealed bag to remove the contents and put it into another vacuum sealed bag? So, I didn’t. Set Sous Vide machine at 135° for 48 hrs. , and plopped in the corned beef. Two days later I moved the bag to a sink full of ice water for an hour, thence into the fridge for a day. In my free time I went to the bakery and picked up a loaf of fresh baked New York style salted caraway seeded rye bread. With a jar of cold-packed Claussen Kosher dill pickles and a can of Coleman’s mustard already in hand, I finally got around to hauling out the meat slicer and opening the bag of corned beef. Thin slices piled high on rye with a slather of Colemans and a bite of pickle….it was delicious!
“What about that little packet of spices that comes with the corned beef?” It survived the 48 hr. water torture in tact …so I put the contents in the mustard


March 15, 2021

The comparison to BBQ is not relevant. It is well known that smoked brisket has a “magic number 191” and the “plateau period” Etc. Not applicable. This corned beef comes out perfect at 185. If you want it mushy go higher at your own risk. A sous vide circulator is a precision device and get the temperature of the meat all the way through to a constant 185. In most probability that is actually the “real” magic number and because a smoker is not as consistent it 191 works in that application. Once again not everything can be compared.


March 10, 2021

perfect for St Patricks, thanks!

Charlie Li

March 4, 2021

This was delicious! Thanks!


January 9, 2021

Have made all three variants of this recipe. Live them all fir what ever it is we plan on doing with the meet. I mostly dobthe sliceable for sammiches because for some reason, outside of new york, delis seem to think that pastrami and corned beef are made with round, not good. Making it yourself is always better anyway. Thanks for a good technique.


September 29, 2020

Connective tissue starts to render out at 140F. The key to fall of the bone meat with sous vide is in how long you allow it to cook. If you went 7 hours with beef tenderloin, it would have a terrible texture. But if you do side pork ribs for 72hrs, they are delicious. So it isn’t simply temperature to consider in Sous Vide. You must also consider time at temperature.

Take a look at Thomas Keller’s cooking sous vide book.

One question though… what is “Traditional Corned Beef” in terms of texture?
Thanks for the great recipe


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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