Best 2 Sous Vide Corned Beef Recipes
**Sous Vide Corned Beef: A Tender and Flavorful Masterpiece**
Corned beef, a traditional Irish dish, is renowned for its rich flavors and succulent texture. This versatile cut of beef is typically brined and seasoned with a blend of spices, resulting in a savory and aromatic dish. In this article, we present a collection of sous vide corned beef recipes that elevate this classic dish to new heights of tenderness and flavor. Discover the art of cooking corned beef sous vide, a technique that ensures consistent and precise results, leaving you with a fall-apart tender corned beef that will tantalize your taste buds. From classic corned beef with cabbage to creative variations featuring Guinness stout or maple syrup glaze, these recipes offer a range of options to suit every palate. Get ready to embark on a culinary journey that will redefine your perception of corned beef, transforming it into an unforgettable dining experience.
SOUS VIDE CORNED BEEF
Sure, there are dozens of ways to cook a corned beef, but cooking it sous vide low and slow ensures it'll come out juicy and tender, even if you use a flat cut. Twenty-four hours will give you a firmer, sliceable texture, if that's what you prefer, but I've found 48 hours to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.
Provided by France C
Categories Main Dish Recipes Roast Recipes
Time P2DT5m
Yield 12
Number Of Ingredients 1
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
- Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into meat. Place corned beef into a large vacuum bag. Seal using a vacuum sealer.
- Place bag into the water and set timer for 48 hours. Transfer corned beef to a cutting board and slice across the grain.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 0.2 g, Cholesterol 48.7 mg, Fat 9.4 g, Protein 9 g, SaturatedFat 3.1 g, Sodium 563.2 mg
EASY SOUS VIDE CORNED BEEF
For Saint Patrick's Day celebrations, or for Reuben sandwiches any time of the year, this corned beef is delicious, and it slices perfectly, not crumbly or dry, after some time in a sous vide bath! Lots of liquid comes out during the cooking, and you can reserve it for a sauce, or use as cooking liquid for cabbage or potatoes on the big day. This method requires a bit of planning ahead. However, it does not require much attention because the sous vide circulator does all the work for you, except slicing, of course!
Provided by Bibi
Categories Main Dish Recipes Roast Recipes
Time 18h20m
Yield 20
Number Of Ingredients 4
Steps:
- Remove corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
- Drain corned beef the next morning and pat dry. Paint all the sides with browning liquid. Sprinkle garlic powder and onion powder all over.
- Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
- Place sealed bag into the sous vide container and secure. Set circulator for 165 degrees Fahrenheit (74 degrees Celsius), set timer for 10 hours, and start the circulator.
- Carefully remove sealed bag from the water bath and allow to cool until it can easily be handled, about 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 0.4 g, Cholesterol 48.6 mg, Fat 9.4 g, Protein 9 g, SaturatedFat 3.1 g, Sodium 562.6 mg, Sugar 0.1 g
Tips
- Choose the right cut of meat. Corned beef is typically made from brisket, but you can also use chuck roast or rump roast. Look for a piece of meat that is at least 3 pounds.
- Cure the meat properly. Dry curing is the traditional method, but you can also use a wet cure. If you're dry curing, rub the meat with a mixture of salt, sugar, and spices. If you're wet curing, submerge the meat in a brine solution.
- Cook the meat slowly. Sous vide is a great way to cook corned beef because it allows you to cook the meat at a low temperature for a long period of time. This results in tender, juicy meat.
- Use a flavorful rub. A good rub will add flavor and complexity to the corned beef. You can use a store-bought rub or make your own. Some popular ingredients in corned beef rubs include garlic powder, onion powder, paprika, and chili powder.
- Serve with your favorite sides. Corned beef is traditionally served with boiled potatoes, cabbage, and carrots. However, you can also serve it with other sides, such as roasted vegetables or mashed potatoes.
Conclusion
Sous vide corned beef is a delicious and easy-to-make dish. By following these tips, you can make sure your corned beef turns out perfect every time. So, what are you waiting for? Give sous vide corned beef a try today!
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