Easy Sous Vide Corned Beef Recipes

Sure, there are dozens of ways to cook a corned beef, but cooking it sous vide low and slow ensures it'll come out juicy and tender, even if you use a flat cut. Twenty-four hours will give you a firmer, sliceable texture, if that's what you prefer, but I've found 48 hours to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.

Provided by France C

Categories     Main Dish Recipes     Roast Recipes

Time P2DT5m

Yield 12

Number Of Ingredients 1

• Ingredients

Nutrition Facts : Calories 124.7 calories, Carbohydrate 0.2 g, Cholesterol 48.7 mg, Fat 9.4 g, Protein 9 g, SaturatedFat 3.1 g, Sodium 563.2 mg

For Saint Patrick's Day celebrations, or for Reuben sandwiches any time of the year, this corned beef is delicious, and it slices perfectly, not crumbly or dry, after some time in a sous vide bath! Lots of liquid comes out during the cooking, and you can reserve it for a sauce, or use as cooking liquid for cabbage or potatoes on the big day. This method requires a bit of planning ahead. However, it does not require much attention because the sous vide circulator does all the work for you, except slicing, of course!

Provided by Bibi

Categories     Main Dish Recipes     Roast Recipes

Time 18h20m

Yield 20

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 125.4 calories, Carbohydrate 0.4 g, Cholesterol 48.6 mg, Fat 9.4 g, Protein 9 g, SaturatedFat 3.1 g, Sodium 562.6 mg, Sugar 0.1 g