Sous Vide Corned Beef

Step 1

1 (Optional) If you're using a store-bought corned beef, I recommend submerging the corned beef in a large bowl of water and placing it in the fridge for 24 hours. When cooking store-bought corned beef sous vide, it can be too salty without rinsing some of it off.

Step 2

2 Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 185u00b0F as it resembles traditional corned beef.

Step 3

3 Vacuum seal your beef (without the spice packet added) and fully submerge in water bath. Cook based on the time chart on the side.

Step 4

4 Remove corned beef and pat dry with paper towels.

Step 5

5 (Optional) Add spice packet to the beef and let chill in the fridge for 24 hours, as it aids in slicing the beef.

Step 6

6 Use a sharp carving knife to slice thin layers of the corned beef.

Step 7

7 If eating by itself or with cabbage, add slices to a freezer bag and re-heat in your water bath at 135F.

Step 8

8 If eating on a sandwhich, such as a Reuben, there's no need to reheat!