Sous Vide Corned beef recipe for an extraordinary main course!!
A soulful sous vide corned beef recipe just for you!!
Want to impress your folks and other guests on St Patrick’s day? Then sous vide corned beef is the perfect dish to do so. Just let go off the dreadful sous vide corned beef version which involved a dry, chewy corned beef. In this blog we will make sure to introduce you to some of the most soulful sous vide corned beef recipes. So let’s get going!!!!
But before we dive deep into the recipes we would like to offer some extra tips to you which will make sure that your sous vide corned beef comes out perfectly without any glitches. So here are the tips you should definitely know.
- Time and temperature- It is extremely important to see that the corned beef cooks for at least 10 hours so that the connective tissue ( collagen ) breaks down properly and you get a resultant tender meat. Also a little whisper in your ear! 180 F serves as the right temperature for the tender, sliceable meat.
- Special equipment for the sous vide- You can buy the sous vide machines for regulating the temperature of the bath water and it is definitely obvious! Don’t you think so? You can also make use of the basic stockpot too. Now if you want that searing on your meat which looks oh so crisp then you definitely need to invest in a cast iron skillet which gives a deep sear on the meat.
Now that you have learned some words of wisdom about sous vide corned beef let’s look into the recipes.
Simple sous vide corned beef–
This simple recipe involves very few ingredients and can be easily made in a sous vide precision cooker. This recipe of sous vide corned beef cooks to perfection when you cover it with aluminum foil while it’s cooking.
Ingredients-
- One corned beef brisket, 4-6 pounds
- Two third cup (158 ml) stout beer
- Two third cup (158 ml) beef stock
- Two tablespoons (30 ml) of pickling spice
- One small onion, cut into slices
Procedure-
- Set the precision cooker to 135 degrees F.
- Cut the beef brisket into half and ziploc them into separate bags.
- Pour one third cup of stout with one third cup beef stock along with one tablespoon pickling spice and half of the onions into those two bags.
- Now seal the bag and let it cook for 48 hours.
- After the beef is done cut them into slices and sear them on an iron cast and serve it with potatoes and cabbage.
Most easy sous vide corned beef–
Want juicy and tender corned beef? Then make sure you cook the corned beef our way even by using a flat cut. In this sous vide corned beef recipe you need to cook it for 24 hours to get that firm texture and more 24 hours for the juicy and tender slices.
Ingredients-
One three pound beef brisket with a spice packet
Procedure-
- Fill a large pot with water and place the sous vide immersion cooker into it. Now set the temperature at 140 degrees.
- On the other hand wash the beef brisket and pat it dry. Now add the seasoning on the flat side and press on the meat side.
- Add it to a ziploc bag and seal using a vacuum sealer.
- Now place the bag into water and let it cook for 48 hours till the sous vide corned beef is cooked to perfection.
- Cut it across the grain while serving.
Prep-free sous vide corned beef–
- Course- Main Course
- Cuisine- Irish
- Prep Time- 5 minutes
- Sous Vide Time- 10 hours
- Total Time- 10 hours 5 minutes
- Servings- 6 people
A dish which is free of prepping as we make use of a pre-brined corned beef in this recipe along with a pickling spice packet. So now cooking the sous vide corned beef is as easy as making a bowl of noodles! Perhaps definitely not offending both the dishes.
Ingredients-
Three lbs corned beef brisket, pre-brined, with pickling spice packet
One cup beef stock
Procedure-
- Let the sous vide machine heat to 180 F.
- Sprinkle pickling spice packet on the corned beef’s fat side. Add the corned beef and the beef broth into the ziploc bag and remove the ir from it by using vacuum sealer. Add the bag in the bath for 10 hours.
- For finishing the beef heat the iron skillet and sear the beef on all the sides. Now broil the corned beef for at least 1-2 minutes and see to it that the meat doesn’t burn.
- Now serve the juicy tempting sous vide corned beef with cabbage and potatoes.
Nutrition info-
124.7 calories
Protein 9g 18% DV
Carbohydrates 0.2g; fat 9.4g 15% DV
Cholesterol 48.7mg 16% DV
Sodium 563.2mg 23% DV.
Nine-Day homemade corned beef sous vide–
Want to try one of the most comforting foods? A dish which will not only satiate your hunger but your cravings too. So you need to try this sous vide corned beef recipe which requires some market picked ingredients and a tiny bit of work on your part.
Ingredients-
- One beef brisket about 3 kg
- 184 g coriander divided
- 170 g black pepper divided
- 100 g yellow mustard seeds divided
- 100 gm dill seeds divided
- 43 g star anise
- 14 g clove divided
- 14 g mace divided
- 255 g salt divided
- 140 g brown sugar
- 14 g prague powder
- 8 l cold water
Procedure-
- To trim the brisket make sure that you slim the nose section of the brisket along with the fatty top and keep the side fat intact.
- Preparation of the brine- Mix all the spices with salt, sugar and water together in a large pot. You can also grind the spices in a grinder.
- Add the brine in the brisket and add it to the refrigerator. Settle it in the refrigerator for 7-10 days and give it a stir once a day for maintaining the salinity.
- Make a beef rub for the brisket which includes coriander, black pepper, clove, chilli flakes, dill seeds and yellow mustard seeds.
- After removing the brine from the brisket pat it dry using a paper towel and make sure to massage the rub properly on the brisket.
- Now heat the water to 140 F and place the brisket in the ziploc bag and vacuum seal it. Place the brisket in the water and close the lid of the vessel. Check the water level from time to time and let the brisket cook for 48 hours.
- When you want to serve the sous vide corned beef remove the brisket from the bag and throw away the excess liquid from it.
- Now slice it on the grain and serve it with cabbage or even as a part of a sandwich.