Sous Vide Corned Beef Recipes
EASY SOUS VIDE CORNED BEEF
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
Steps:
- Remove corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
- Drain corned beef the next morning and pat dry. Paint all the sides with browning liquid. Sprinkle garlic powder and onion powder all over.
- Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
- Place sealed bag into the sous vide container and secure. Set circulator for 165 degrees Fahrenheit (74 degrees Celsius), set timer for 10 hours, and start the circulator.
- Carefully remove sealed bag from the water bath and allow to cool until it can easily be handled, about 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.
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
SOUS VIDE CORNED BEEF
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
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
- Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into meat. Place corned beef into a large vacuum bag. Seal using a vacuum sealer.
- Place bag into the water and set timer for 48 hours. Transfer corned beef to a cutting board and slice across the grain.
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
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