Imagine a corned beef so tender it practically falls apart with the gentlest touch of your fork, infused with rich, deep flavors that transport you straight to the heart of Ireland. This sous vide corned beef recipe isn't just another dinner – it's a culinary journey that transforms a classic Irish dish into a gourmet experience that will have your family and friends begging for seconds. By using precise temperature control and a patient 24-hour cooking method, we'll unlock the most succulent, perfectly seasoned corned beef you've ever tasted, paired with a beautifully caramelized Irish fried cabbage that adds the perfect complementary crunch.
Prep Time: 20 mins
Cook Time: 24 hrs
Total Time: 24 hrs 20 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3 lbs corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 head green cabbage, sliced
- 4 tablespoons butter
- Salt to taste
Instructions
- Begin by preparing your corned beef brisket. Rinse it under cold water to remove excess brine and pat it dry with paper towels.
- Season the brisket with salt to taste. In a small bowl, combine the black peppercorns and mustard seeds, then rub this mixture evenly over the brisket.
- Place the seasoned brisket into a vacuum-seal bag. Make sure to remove as much air as possible to ensure even cooking. Seal the bag tightly.
- Preheat your sous vide water bath to 155°F (68°C). Once the water is ready, submerge the sealed brisket in the water bath.
- Cook the brisket sous vide for 24 hours. This low-and-slow cooking method will result in tender and flavorful corned beef.
- After 24 hours, carefully remove the brisket from the sous vide bath and the vacuum-seal bag. Pat it dry with paper towels.
- To finish the brisket, heat a skillet over medium-high heat. Sear the brisket for 2-3 minutes on each side until a nice crust forms. Remove from the skillet and let it rest while you prepare the cabbage.
- In the same skillet, melt the butter over medium heat. Add the sliced cabbage and season with salt to taste. Sauté the cabbage for about 10-15 minutes, stirring occasionally, until it becomes tender and slightly caramelized.
- Once the cabbage is cooked, slice the rested brisket against the grain into thin slices.
- Serve the sous vide corned beef alongside the Irish fried cabbage, garnishing with additional black pepper if desired. Enjoy your meal!
Tips
- Choose a high-quality corned beef brisket with good marbling for maximum flavor and tenderness.
- Ensure your vacuum-seal bag is completely airtight to prevent water from entering and compromising the meat's texture.
- Use a reliable sous vide precision cooker and maintain a consistent temperature throughout cooking.
- Pat the brisket completely dry before searing to achieve a beautiful, crispy exterior.
- When slicing, always cut against the grain to ensure the most tender bite.
- If you don't have a vacuum sealer, use the water displacement method with a heavy-duty zip-lock bag.
- Let the brisket rest for at least 10 minutes after searing to allow the juices to redistribute.
- For extra flavor, consider adding a bay leaf or garlic cloves to the sous vide bag during cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 6g
Protein: 38g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 120mg
