Description

This sous vide corned beef features spectacular flavor and an easy preparation method. With key ingredients like brisket and an array of spices, it offers a wonderful comforting meal, ideal for a quick dinner or to prepare delicious sandwiches.

Ingredients

Scale

2½-3 pound corned beef brisket
2½ tbsp ground black pepper
1½ tbsp ground coriander
1 tbsp brown sugar
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp mustard powder

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Instructions

Remove the corned beef from its packet and rinse thoroughly. Discard the spice packet.
Soak the brisket in a large bowl covered with water for 2 hours, changing the water every 30 minutes.
Pat the corned beef dry using paper towels.
Mix the black pepper, coriander, brown sugar, paprika, garlic powder, onion powder, and mustard powder in a bowl. Coat all sides of the corned beef with the spice mixture.
Heat the water bath to 140°F.
Place the corned beef in a vacuum sealer bag and seal it tightly.
Cover the water bath with a lid or aluminum foil to minimize evaporation.
Cook the sealed corned beef for 48 hours, ensuring it remains submerged by adding water when necessary.
Optionally, after cooking, broil the corned beef on high for 3-4 minutes for a nice sear.
Slice the corned beef against the grain into thin slices.
Serve traditionally with boiled cabbage and potatoes or use it to make tasty sandwiches.

Notes

For the soaking, changing the water helps to remove excess salt from the brisket.
Searing after cooking adds an extra layer of flavor, but it’s not required.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 1g
Sodium: 1400mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 38g
Cholesterol: 110mg