What Makes This Recipe So Good
Brisket is a working muscle full of collagen and connective tissue, and cooking it low and slow in the sous vide allows the connective tissue to slowly break down, creating tender meat. The sous vide also regulates temperature, yielding perfect and consistent results. There truly is no better way to cook corned beef than the sous vide method.It’s surprisingly simple! Add all corned beef ingredients to a bag, remove the air, and drop in the water bath – then sit back, relax and let your sous vide do all the work.It’s super resourceful. The corned beef liquid is used to cook the cabbage, potatoes, and carrots, which infuses all those delicious juices into the traditional veggies.
Key Ingredients
Corned Beef Brisket – Make sure your corned beef includes the spice packet – it’s full of delicious spices including mustard, coriander seed, allspice, etc. Much of the flavors for the entire dish come from this spice packet so do not go without it. Stout Beer – I used Guinness Draught Stout in this recipe and had amazing results! Extra stout would work as well. If you’re looking to substitute the beer, you can use more beef broth in its place.
Chef’s Tips
Don’t forget to pan sear your corned beef! The sous vide does an incredible job of cooking the meat, but it won’t give you that delicious crisp crust. A few minutes per side in a cast-iron skillet will give you a nice deep sear.Use a container lid if you have it! Since this cooks for 10 hours, you will lose quit a bit of water due to evaporation. Simply cover the water bath with a lid and you won’t have anything to worry about.Make sure your corned beef is fully submerged. If it’s not, it won’t cook properly. Either fill your container with more water, or switch to a larger container – do not cook if the corned beef is poking out of the water bath.
Other Incredible Sous Vide Recipes
Sous Vide ShrimpSous Vide Ribeye with Garlic-Herb ButterPerfect Sous Vide EggsSous Vide Filet MignonEasy Sous Vide Chicken Breast Recipe
