The Perfect Sous Vide Corned Beef: A Juicy and Tender Delight!

Corned beef is a St. Patrick’s Day favorite, but getting the texture just right can be a challenge. Luckily, sous vide cooking is here to save the day! Whether you’re starting from scratch or using a store-bought brisket, sous vide ensures that your corned beef comes out perfectly cooked every time.

A Meaty Roast Like No Other

Before discovering sous vide, I used to cook corned beef in a crockpot, but the results were less than ideal. It would often end up dried out and soupy at the same time, far from the juicy and tender meaty roast I craved. But now, with sous vide, I’ve found the secret to the perfect corned beef.

Sous vide cooking allows the beef to cook slowly and evenly, resulting in a meaty texture that just starts to fall apart while remaining incredibly juicy and tender. It’s a game-changer that you won’t want to go back from!

If you’re ready to embark on a corned beef adventure, I’ll guide you through two methods: making it completely from scratch or using a store-bought brisket.

Crafting Corned Beef from Scratch

To make corned beef from scratch, you’ll need the brisket cut. While it can be a bit challenging to find high-quality brisket in grocery stores, Costco often carries it. If you get a whole brisket (typically around 10 lbs), I recommend cutting it in half for easier handling and fitting into containers.

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Start by preparing the brine. You’ll need several ingredients like whole coriander, peppercorns, mustard seeds, dill seeds, cloves, red pepper flakes, kosher salt, Prague Powder No. 1 (for curing and that signature red color), brown sugar, and water. Most of these can be found at your local grocery store, except maybe the curing salt, which you might need to order online.

Whisk all the brine ingredients in a large container until the powders are mostly dissolved. Add the brisket, making sure it’s fully submerged. If needed, add more water. Let the brisket soak in the brine in the refrigerator for 7 days, allowing the flavors to infuse.

The Sous Vide Method: From Scratch or Store-Bought

Once you’ve completed the brining process, you can either continue with your from-scratch corned beef or jump straight to the store-bought version.

For sous vide cooking, you’ll need an immersion circulator, a large container for the water bath (the same one you used for brining should work), and vacuum sealer bags. If you don’t have a vacuum sealer, you can use the water displacement method with a large zipper-top bag.

Remove the brisket from the brine and pat it dry with paper towels. Don’t worry if some seeds stick to the meat; they’ll enhance the flavor. If using store-bought corned beef, give it a quick rinse.

At this point, you have the option to season the brisket again to add extra flavor. While not necessary, it can elevate the taste. I recommend Primal Palate’s Meat and Potatoes Seasoning, a delicious blend of salt, paprika, onion, garlic, black pepper, and oregano.

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If you’re not ready to cook immediately, you can freeze the brisket at this stage and sous vide it later. Just remember to add an extra hour to the cooking time if cooking from frozen.

Vacuum seal the brisket, ensuring a tight seal to prevent any leaks during the long cooking process. If necessary, use the vacuum and seal setting twice for added security. Now, it’s time for the sous vide magic!

Sous vide corned beef for 24 hours at 170 degrees F. Since this is a super long cook, there are a few precautions to take:

  • Use sous vide magnets or place a ceramic plate or bowl on top of the brisket to keep it submerged.
  • Make sure the water level is as close to the maximum water line on your immersion circulator as possible, accounting for evaporation.
  • If your container doesn’t have a lid, cover it with plastic wrap to prevent evaporation.

After the long and slow cooking process, you can refrigerate the corned beef to serve later or even freeze it for future enjoyment. If you prefer, you can give the fat cap a quick broil to add some color before serving.

The Perfect Accompaniments: Cabbage, Carrots, and Potatoes

To complete your corned beef feast, don’t forget the classic sides. And here’s a secret: save the juices from the sous vide bag for added flavor!

First, add the bag juices to a stock pot or Dutch oven, along with 4 cups of water or beef stock. Throw in cubed potatoes, cabbage wedges, and diced carrots. Simmer the mixture for about 10 minutes, or until the potatoes are fork-tender.

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If you’ve refrigerated the sous vide corned beef, you can reheat it by letting it simmer in the liquid for an additional 30 minutes, infusing it with even more delicious flavors.

Serve your succulent corned beef alongside the tender cabbage, carrots, and potatoes, and indulge in a meal fit for a king!

Unleash Your Culinary Creativity

Once you’ve mastered the art of sous vide corned beef, there are endless possibilities for leftovers. Transform them into incredible Reuben sandwiches or even smoke them to make mouthwatering pastrami. Your taste buds will thank you!

To access a step-by-step web story of this recipe and take your sous vide skills to the next level, visit this link.

Now that you’re armed with the juiciest secrets of sous vide corned beef, it’s time to impress your friends and family with your culinary prowess. Get ready to savor every tender, flavorful bite!