Best 2 Easy Sous Vide Corned Beef Recipes
If you're looking for an incredibly tender and flavorful corned beef that requires minimal effort, then sous vide is the way to go. This modern cooking technique involves using a precisely controlled water bath to cook food, resulting in consistent and evenly cooked results. With sous vide, you can achieve a fall-apart texture and an explosion of flavors in your corned beef, making it a perfect dish for special occasions or casual dinners. In this article, we will explore the best sous vide corned beef recipe, providing step-by-step instructions and tips to help you create a delectable and unforgettable meal.
Here are our top 2 tried and tested recipes!
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
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
Tips:
- Choose the right cut of meat: Corned beef is typically made from brisket, which is a tough cut of meat that benefits from the long, slow cooking process of sous vide. You can also use chuck roast or top round roast, but these cuts will take longer to cook.
- Use a good quality brine: The brine is what flavors the corned beef, so it's important to use a good quality one. You can either make your own brine or use a store-bought one. If you're making your own brine, be sure to use fresh spices and herbs.
- Cook the corned beef slowly and evenly: Sous vide is the perfect way to cook corned beef slowly and evenly. The low temperature and long cooking time help to break down the tough connective tissue in the meat, resulting in a tender and flavorful corned beef.
- Don't overcook the corned beef: Corned beef can be overcooked easily, so it's important to keep an eye on it during the cooking process. Overcooked corned beef will be tough and dry.
- Let the corned beef rest before carving: Once the corned beef is cooked, let it rest for at least 15 minutes before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful corned beef.
Conclusion:
Sous vide is a great way to cook corned beef. It's a relatively easy and hands-off method that results in a tender and flavorful corned beef. If you're looking for a delicious and easy way to cook corned beef, sous vide is the way to go.
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