The Best Sous Vide Corned Beef

At that place are tons of different ways you tin can melt corned beef, simply if you want the easiest and most easily off way, information technology'southward definitely using the sous vide method! Honestly, I can't remember any corned beef beingness easier to cook, and I make 2-3 a twelvemonth, every year around St. Patrick'southward Day.

I've washed the traditional boiled dinner, I've braised the corned beef in the oven, I've used a slow cooker, and a pressure cooker. My recipe for corned beefiness and cabbage using pressure level cook and then air fry in the Ninja Foodi is admittedly delicious, but it requires quite a bit of hands-on cooking. So, if yous are more the set-it-and-forget-it kind of cook, and then sous vide cooking is the mode to become.

Of course, at that place is a trade off. Information technology is a slow process to properly sous vide a corned beefiness. I found that between 24-36 hours is the range for the all-time corned beefiness and this sous vide corned beef recipe calls for 36 hours of cook time, and this is based on my experiment where I cooked a corned beef using a sous vide bath and checked the texture every 2-4 hours starting at 10 hours. I will get over all of my findings in this article in the section called, "Temperature & Timing for Corned Beef."

Frequently Asked Questions

What is Corned Beef?

Corned Beefiness is a beef brisket that has been cured in common salt. You tin do this yourself at home, but information technology takes at least 10 days. Here is a recipe from Kevin is Cooking that walks you through the procedure of corning your ain brisket to brand corned beef: How to Brand Corned Beefiness.

One of these years, I will get effectually to making my ain, but for this recipe I bought one ready to get at the grocery store. While you can apply a manifestly beef brisket in this recipe, you lot will end upward with more than of a beef roast than corned beef. There is a certain season and texture to corned beef that you can but get from either curing it yourself or buying one. The curing is also what gives corned beefiness its signature pink colour.

What Cutting of Corned Beef is All-time?

There are two different cuts of corned beef regularly sold at grocery stores, the flat cut and the point cut. While you can apply either one, I strongly recommend the flat cut for sous vide cooking.

The bespeak cut is a fattier cut with more connective tissue and it definitely can be more flavorful due to the increased fat content, just information technology likewise has more than connective tissues which tin can result in a tougher texture.

I did not test the betoken cut using sous vide, but you can absolutely use it. You may find that you have better success if you increment the sous vide temperature to around 180℉/eighty℃ considering the higher heat will break downwardly the connective tissues a little quicker.

What is Sous Vide Cooking?

Sous Vide cooking is simply cooking food in a sealed container in a water bathroom that is held at a precise temperature throughout the cooking process. This method of cooking has been proficient for many years, merely gained popularity amidst home cooks when sous vide circulators were manufactured for habitation employ.

Since that time, big appliance brands have also included sous vide functions on other appliances, similar the Ninja Foodi Pressure Cooker & Air Crisper or the Instant Pot Duo Crisp. While at that place is a departure betwixt an immersion circulator and multi-utilize appliances that have a sous vide function, you can use either with smashing success.

The 1 thing I do recommend is testing your appliance for accuracy before sous vide cooking for the kickoff time. To practise that, fill the inner pot with 10 cups of water, put on the lid equally directed in your educational activity transmission. Gear up the temperature for 150℉/70℃ and permit the pot heat up. In one case the appliance has indicated that you take reached the cooking temperature, use a reliable instant read thermometer and mensurate the h2o temperature. It should be within a few degrees of the 150℉/70℃. I take noticed that the Ninja Foodi runs a little hotter at commencement by nigh 10 degrees, but evens out through the cooking process. If your temperatures are off by more 10 degrees and then your appliance is not authentic enough for precise sous vide cooking. You tin can, of course conform for that by setting the temperature 10 degrees lower than your desired temp if information technology consistently runs 10 degrees hotter than what you set.

The advantage of a stand-alone sous vide immersion circulator is that it circulates the water around the food for more even cooking and they also are able to be set up for very precise temperatures. For example, if yous have a multi-apply appliance like the Ninja Foodi and the recipe calls for a temperature of 153℉, yous will either have to set it to 150℉ or 155℉ because you cannot dial in an verbal temperature. You are limited to the preprogrammed temperatures on the appliance. Almost of the time this isn't a large deal and I take used the Ninja Foodi PC & Air conditioning sous vide function many times and have always had great outcomes.

Equipment Needed for Sous Vide Cooking

In theory, you don't fifty-fifty demand a special appliance to sous vide cook if you have the ability to maintain a specific water temperature another way.

For case, you can sous vide melt on the stove if you don't mind standing at that place to constantly regulate the temperature or, for some sous vide recipes, yous might be able to employ your slow cooker if y'all know the temperature it reaches and holds when on a specific setting.

However, in nearly cases this will be very labor intensive and non very practical since well-nigh sous vide recipes call for a long cook fourth dimension. The idea behind sous vide cooking is that you can set it upward with your nutrient and pretty much ignore it until the fourth dimension is up.

If you are interested in sous vide cooking, a much better way to become into it if y'all don't have a sous vide cooker already is to purchase an cheap one. Y'all can purchase a sous vide device for as piffling as $l.00. I like the Anova brand, only if you are merely getting started become with 1 that has decent reviews and fits your upkeep. At that place is no need to buy an expensive one when y'all are first getting started.

The equipment I recommend is:

• Sous Vide Circulator or an appliance that has a sous vide office, like the Ninja Foodi Pressure Cooker & Air Crisper or the Instant Pot Duo Crisp.
• Ziplock Freezer Bag (quality matters here, and then don't go with less expensive bags or they tend to leak) OR a vacuum sealer with good quality bags.
• Big container for your immersion circulator to adhere or apply the inner pot of your Ninja Foodi or Instant Pot Duo Crisp. *If you lot take a Foodi or IP that doesn't have the sous vide office, you lot can yet use the inner pot with your immersion circulator, it's a great size!

Temperature & Timing

Selecting the Temperature

When I looked online for sous vide corned beefiness recipes, I was a niggling surprised at the high cooking temperature most of them called for. 180℉/eighty℃ was pretty much the standard. While I can definitely encounter how this higher temperature would suspension downwardly the connective tissue quicker, it still seemed like information technology went against nearly of what I have read about sous vide cooking large pieces of tougher cuts of beef. Nigh of those recipes call for temperatures in the 135℉/67℃ to 155℉/68℃ range. Always the insubordinate, I wanted to run across what happened if I went with the lower temperature and settled on 155℉/68℃.

Of class, this doesn't mean that you have to follow along with me, you can certainly increase your temperature upwardly into the 180'due south and nigh likely your corned beef will take less time. Yet, before you do that, allow me explain my reasoning behind the temperature I picked. The lower the temperature, the less moisture loss from the meat and this was the main reason that I didn't want to go with a higher temperature. The other reason was the texture of the meat. I don't similar my corned beefiness falling apart. I like it to be sliceable and hold together while being incredibly tender. I felt like the lower temperature would get me closer to that goal and information technology turned out fantastic. If you want your corned beef more shreddable or falling autonomously, then I would go with the higher temperature of 180℉/80-85℃.

When selecting the temperature you sous vide cook at, it's important to know that it is perfectly safe to sous vide melt at lower temperatures for longer periods of time. The pasteurization process of food occurs when food is heated to high temperatures (ordinarily around 165℉ for poultry) for a short period of time (just a few seconds) OR when it is heated to lower temperatures for a longer catamenia of fourth dimension. Also, with the brining process of brisket to make corned beef, any surface bacteria is killed or kept in bank check by the salt cure. This method has been used for ages to preserve food, way before refrigeration.

I important thing to note if y'all are using the sous vide role on the Ninja Foodi Pressure Cooker & Air Crisper (except for models with only ane lid) or the Instant Pot Duo Crisp is fifty-fifty at the lower temperature of 155℉ at that place was a good amount of steam produced. These appliances suggest you use the pressure level lid with information technology vented for sous vide cooking and what I've noticed is the lids tin can become locked into place when the pin pops due to steam. While this isn't that big of a deal, you will have to expect for the pin to driblet after the fourth dimension is up to open the lid. You can also skip the force per unit area cooking chapeau and use a pot lid that fits to avoid this.

Deciding on Timing

When you lot choose a temperature between 155℉/68℃ and 180℉/82℃, your corned beefiness will be fully cooked afterwards 10 hours. However, it might not exist the texture yous desire. I found the texture of my corned beef when cooked at 155℉ for 10 hours to be sliceable, just the texture was as well tough for me. This temp and timing might be fine if you planned on shaving information technology with a meat slicer for Reuben sandwiches or if you planned on cooking it longer at a subsequently appointment.

Here is a table of suggested times and temperatures based on how you want the texture of your corned beef to be. The recommendations are based on a flat cut corned beef that is around 4 pounds. Since the depth of flat cutting corned beefiness is relatively the same no affair how much it weighs, the temps and fourth dimension should work just fine fifty-fifty if your corned beef is smaller or a footling bigger. The average depth of corned beef in my experience is about 3 inches.

Sous Vide Temperature	Sous Vide Time	Desired Results
140℉/60℃	36-48 hours	Tender, sliceable steak-like corned beef. Perfect for a corned beef dinner or sandwiches.
155℉/70℃	24-36 hours	Tender, sliceable steak-similar corned beefiness. Perfect for a corned beef dinner or sandwiches.
165℉/75℃	sixteen-24 hours	Tender, sliceable corned beefiness. Perfect for corned beef dinner or sandwiches. More liquid loss than lower temperatures.
180℉/80℃	10-16 hours	Tender, flakey and more fall apart than lower temperatures. More than liquid loss than lower temperatures.

How to Sous Vide Corned Beef

Prep

Get the Water Heated

The amount of h2o you lot demand will depend on the container you lot are using to submerge the corned beef. For the Ninja Foodi or Instant Pot, I start off with 10 cups of water and make sure the bag of meat will be fully submerged.

With the container I use with my sous vide circulator, in that location is most 2 gallons of water.

The corporeality of water volition make up one's mind how long it takes to achieve your programmed temperature. The Ninja Foodi simply takes 10 minutes or and then, while the larger container can take up to thirty minutes.

For this reason, I start the water heating before I get my corned beefiness seasoned and into the bag. You set the sous vide cooker for the temperature y'all want to cook your corned beef on. I used 155℉/70℃.

Rinse the Meat

Corned beefiness normally comes in a purse with juices. Unremarkably, I don't rinse the corned beef with other cooking methods, simply because we are cooking for such a long time and seasonings tend to intensify more during sous vide cooking, I do rinse the corned beef earlier placing it in my sous vide handbag.

Flavour the Corned Beefiness

This might seem in direct contradiction to what I merely said almost rinsing the corned beef, merely that was to remove the excess common salt. Seasoning the corned beef using the pickling spice packet that comes with it or making your own corned beef rub will bring in those delicious flavors of mustard seeds, coriander seed, blackness peppercorns, and bay leaves that are signature flavors in corned beef.

In this recipe I only used the spice parcel that comes with the corned beef and it worked perfectly. Utilize the seasoning alloy to the fat cap side of the corned beef.

Place the seasoned corned beef in the pocketbook y'all are going to apply for sous vide cooking.

Seal the corned beef in the handbag

You lot can use a large ziplock bag or a bag that is designed for your vacuum sealer. Either is fine. If you aren't sure how long you lot want to sous vide your corned beef, use a ziplock freezer handbag because you can open it and test the corned beef, and then reseal it. This is what I did in my testing and it worked great.

You practise not need to add any liquid, similar beefiness goop, to the bag. In fact, I encourage you not to, because the corned beef will brand its own juices and if you beginning out with liquid in the bag, it will go very total and bad-mannered to handle.

When using a ziplock plastic handbag, I employ the water displacement method for sealing.

H2o Deportation Method

Put the corned beefiness into a quality ziplock bag and place it into the water bathroom, be careful that the open ziplock end doesn't get under the water. Press the corned beef down and allow the water to press against the purse and force the air out. When the entire bag is under water except for the opening, ziploc it closed.

If y'all prefer to see me demonstrate the water deportation technique, watch the video below.

Vacuum Seal Method

Place the corned beef into a vacuum seal handbag and use your vacuum sealer every bit instructed in the manual to remove the air and seal the bag. *Note: If you want to remove the corned beef to slice off some to test for doneness during the sous vide cooking fourth dimension, make sure to allow for extra bag space so you tin can cutting and then reseal the vacuum pocketbook.

Cooking

Once the water is preheated, which tin can have anywhere from x minutes to 30 minutes, identify your sealed bag with the corned beef into the water bathroom.

Brand certain the meat is completely submerged under the h2o. If information technology is floating, bank check your purse for air. If at that place isn't any air in it and it's still floating, you tin can place a plate or basin on top to assistance weigh information technology down.

Embrace your sous vide container. If y'all are using the Ninja Foodi Pressure Cooker & Air Crisper, use the pressure lid with the valve vented to cover.

If your sous vide appliance has a fourth dimension setting, set information technology to your desired fourth dimension based on the temperature you set. I did 155℉ for 36 hours.

If yous have the Ninja Foodi Pressure level Cooker & Air Crisper with the sous vide part, you lot might only be able to prepare the time for 24 hours. What you lot can do is set information technology for 24 hours and allow information technology go 8 hours and without turn the Ninja Foodi off, increase the time to 24 hours again*. You don't want to permit the fourth dimension run out and so reset information technology or the Ninja Foodi will go through the reheating process and I've found that can really throw off your water temperatures.

*If eight hours happens at an inconvenient time, allow it get for 10 or fifty-fifty 12 hours and then increase the time to either xvi hours or 14 hours.

Serving

When your desired time is up, remove the purse with the corned beef and juices. Carefully open the bag to remove the corned beefiness. Yous might desire to ready the entire bag into a bowl in case any of juices spill out.

Don't throw away those juices! They are perfect for braising cabbage or using every bit your cooking liquid when y'all want to add cabbage, potatoes, and carrots to your corned beefiness. At 155℉ for 36 hours, I had about ii cups of liquid.

You can slice and serve now or finish your corned beef past searing the fat cap or do what I did and employ a glaze and air fry information technology. Meet below for details.

Corned Beef & Cabbage Dinner using Sous Vide Corned Beef

Ane of the beauties of using the sous vide method for making your corned beefiness is you can do it days in advance! So, instead of spending hours and hours in the kitchen on the day you desire to serve your corned beefiness dinner, you tin make the corned beef alee of time, and then quickly stop it up the day you want to serve information technology.

This can exist done in many different ways, but the quickest and easiest in my stance is using an electric pressure cooker like the Ninja Foodi. My preference is to Pressure Cook and then Air Crisp, only y'all can salvage xxx minutes if you only want to do the pressure cooking part!

Take your corned beef out of the sous vide bath or out of the refrigerator if yous made information technology ahead of fourth dimension (I would take it out well-nigh an hour before you want to make dinner).

Cut up your cabbage, carrots, and potatoes. You tin use as many or equally few as you like, just make sure everything will fit in the pot of your pressure cooker. For the 6.5qt Ninja Foodi, I used ¾ of a medium to large caput of cabbage cut in quarters, 5 carrots and five medium size potatoes cutting in quarters. I don't even peel my potatoes!

Identify the sous vide cooking liquid into the inner pot and add in extra spices if desired. I utilize ane bay leaf, ½ teaspoon of mustard seed, ½ teaspoon of coriander seed, and ½ teaspoon black peppercorns. Add the cabbage on the bottom so it cooks fully, then the carrots (peeled and whole), and the potatoes.

If your corned beefiness is cold from beingness refrigerated, add it on summit to warm upwards during the short PC fourth dimension.

Put the lid to the pressure cooker on and set on high for 2 minutes. When the time is up, do an immediate release.

You tin serve everything at present OR crisp upwards the corned beefiness fat cap and the veggies a lilliputian like I did in the video below.

The coat I used is as follows:

• ¼ brown sugar
• ¼ cup balsamic vinegar
• 1 Tablespoon Dijon mustard

Mix all of the ingredients together and cascade over the corned beef while it's in the pot. I didn't worry almost draining the liquid, but if you lot want your veggies to get more than browning, and so you probably want to drain off the liquid.

Close the crisping lid and set the air fry/ air crisp temperature to 400℉/200℃ and the time for 20 minutes.

Remove the corned beef and slice. Serve with the potatoes, carrots, and cabbage.

Enjoy!

If yous desire to watch how I made the consummate dinner, here is the video.

Sous Vide Corned Beef

Melt in your oral cavity corned beef that is sliceable making it perfect for a corned beef and cabbage dinner or for sandwiches!

Add to My Favorites Saved! Impress Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 d xvi hrs

Total Time 1 d 16 hrs xv mins

Grade Dinner

Cuisine American

Servings vi

Calories 374 kcal

• Sous Vide Circulator

I'm cooking! Turn this on when cooking to preclude your screen from going nighttime

• 4 lb corned beef with spice package

• Fill your sous vide container with water and secure the sous vide circulator to the container. Gear up your desired cooking temperature based on cooking times and temps in the note section and cover the container. My favorite temp/time is 155℉ for 36 hours. Allow the water temperature to reach the desired temperature. *If you are using the Ninja Foodi Pressure Cooker & Air Crisper, see the annotation department below for details on setting it up for sous vide cooking.

• Rinse the corned beef with common cold water and use the seasoning package to flavor the fat side of the corned beefiness.

• Place the corned beef into the ziplock freezer bag or vacuum handbag and seal either using the water deportation method (ziplock bag) or use your vacuum sealer to remove the air from the bag and seal information technology.

• When the temperature reaches the desired temperature, place the sealed bag into the water bath. Sous Vide for the time period you select in the chart below. I did 36 hours.

• When the time is up remove the bag from the water bath and set it into a large bowl. Open the bag and remove the corned beef. Save the juices for making cabbage, potatoes, carrots if desired.

• You can slice the corned beef and serve or sear off the fat side to crisp it up. I also like to apply a glaze and air fry the meridian.

Cooking Temperatures & Timings

Tender and sliceable steak-like corned beefiness with the least amount of wet loss ~ 140℉/60℃ 36-48 hours.

Tender and sliceable steak-similar corned beef ~ 155℉/seventy℃ for 24-36 hours.

Tender, sliceable. Slightly softer than steak-similar ~ 165℉/75℃ for xvi-24 hours.

Tender, flakey and more autumn apart than lower temperatures with more liquid loss ~ 180℉/lxxx℃ for 10-16 hours.

Special Ninja Foodi Pressure level Cooker & Air Crisper Instructions for set and timing.

Make full the inner pot with 10-12 cups of liquid. Put the pressure lid and make certain it is vented or or close the smart lid and select the sous vide function. Set your desired temperature based on cooking chart above and printing first. The pot volition estrus up in about 10-15 minutes. During this fourth dimension get your corned beef seasoned and into the sealed handbag.

When the brandish prompts you to add food, open the hat and identify the sealed bag into the inner pot. Make sure information technology is submerged fully. Put a plate or pocket-sized bowl on top if needed. Close the lid or put on the pressure chapeau and set the fourth dimension based on the chart above.

* The Ninja Foodi merely goes upward to 24 hours, but if y'all desire to exercise the 36 hour cook, you merely demand to add time after 12 hours. For example if the display reads 12 hours left, just add 12 more hours to the time. You don't want to let the time to get to zero and and so reset information technology for 12 more hours or it will reheat the water over again and that tin can cause some issues with the temperature.

If you desire to turn your sous vide corned beefiness into a consummate dinner using a pressure level cooker & air fryer, here are the instructions.

Ingredients

• ¾ head of cabbage
• v whole carrots
• 5 medium potatoes
• sous vide corned beefiness
• ¼ teaspoon of the following; black peppercorns, mustard seed, coriander seed.
• 2 cups of the corned beef juices from sous vide cooking

Coat Ingredients

• ¼ cup brown carbohydrate
• ¼ cup balsamic vinegar
• ane Tablespoon Dijon mustard

Mix upward the glaze ingredients in a pocket-sized basin. Cut the cabbage into chunks, peel & cut the ends off of the carrots and leave them whole, quarter the potatoes (peeled or unpeeled).

In the inner pot of your pressure level cooker add two loving cup of the corned beef juices along with the extra spices. Add together the cabbage, carrots, and potatoes. If your corned beef is cold, identify that on top. Put the pressure level hat on and cook on high for two minutes. Immediately release the pressure.

If you accept a crisping lid for your force per unit area cooker, pour the glaze over the top of the corned beefiness (if you didn't warm it upward, set the corned beef on top of the vegetables earlier pour on the glaze). Air fry/ Air Crisp on 400℉/200℃ for 20 minutes.

If you don't take a crisping chapeau and desire to utilise the glaze, place the vegetables into a blistering dish without the cooking liquid and place the corned beef on top. Cascade the coat over and put in the oven. Use the broil setting on your oven and broil for 10 minutes or until the fat has crisped upwards and the coat is set.

Serve & Savor!

Serving: 1 slice Calories: 374 kcal Carbohydrates: i g Poly peptide: 28 one thousand Fatty: 28 g Saturated Fat: ix thousand Polyunsaturated Fatty: one k Monounsaturated Fatty: fourteen g Cholesterol: 102 mg Sodium: 2300 mg Potassium: 561 mg Vitamin C: 51 mg Calcium: 13 mg Atomic number 26: 3 mg

Permit united states know how it was!

Almost THE RECIPE Writer, LOUISE LONG

Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a total-fourth dimension RN until retiring to blog full-fourth dimension.

Louise has several very active Facebook groups that aid people with the nuts of cooking and getting the well-nigh out of the Ninja Foodi.

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Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are piece of cake for the home cook to follow and provide step-by-step instructions.

Louise is besides a YouTube creator and you can find virtually of her recipes in video format on The Salted Pepper YouTube channel.

She is very responsive to messages and eager to help in any way she tin.

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