What Temperature for Corned Beef Sous Vide

Probably the most iconic St. Patrick's day dish is corned beef. Today, we are going to pull out our sous vide machine and make the most tender, delicious, fall apart corned beef recipe. We combine the beef recipe with a classic combination of potatoes and carrots for a spectacular pairing. Our Sous Vide Corned Beef recipe is a perfect dinner for this holiday or just a great meal.

Sous Vide Corned Beef Summary

If you have made corned beef before, you may have either baked it or boiled it. Today, we are simply putting it in two oven bags and allowing our sous vide to cook it low and slow at 175° for 24 hours. This creates a delicious, fall apart end product.

Once cooked, we take the juices that are produced and put them in a pot with vegetables. We put carrots and potatoes in our pot, along with the juices from the meat and a bit of water. Bring to a boil.

While the vegetables are boiling, we bake our finished corned beef at a high temperature for just a short time. This gives a nice finish to the roast. By the time the roast is done and has rested for a few minutes, our vegetables should be tender and ready to go.

Why Sous Vide Corned Beef?

The tender, fall-apart corned beef that comes from this slow-cooked recipe is worthwhile. If you like corned beef done so well that it just falls apart, this is the recipe for you.

Not only is it a fall apart roast, but this method of cooking also helps keep the juices right in the roast. While I don't use a vacuum seal like many sous vide recipes, there is no outside liquid that impacts this. Many recipes have you boiling the beef, but I feel like that is just a way to lose flavor. Cooking this in sous vide keeps the flavor in the roast.

Also, if you have a sous vide and like to use it, it is just fun to try new things. This is a great way to get some use out of your sous vide machine and enjoy another delicious meal you can make with it.

Flat Cut or Tip Cut

There are two different cuts of Corned Beef you will find in the stores. You will either find corned beef as the flat or the tip. Now, I have done this recipe with both cuts and it works for either.

The Flat cut is generally leaner, but likely has a cap of fat on top. The flat is probably a bit easier to cut and give a nice looking roast cut.

The tip is the end of the cut of meat and it tends to have more fat marbled within the cut of beef. Usually, this means that the meat will be a bit more tender and probably fall apart a bit easier.

Both will work and flat is probably the more common cut to find in the store. If I had both in front of me and I had to pick one, I would likely choose the tip. You know me… I like fat.

Oven Bags

Much like our Sous Vide Prime Rib recipe, we use oven bags for this recipe. Usually, this is meant for turkeys or hams. There are two differences between how this is traditionally cooked that can be important for this recipe. Time and temperature.

The time and temperature we cook our sous vide corned beef at makes for a delicious roast. We cook this for a full day at 175° Farhenheit.

This combination, however, can test the strength of the bags. For that reason, I suggest using two oven bags. Only once did I have an issue with holes in my bags with a single bag. Even then, it was only after the corned beef finished cooking and I was handling the bag at the end did I run into issues. I don't, however, like losing the beef juice and want to cook our vegetables in it. The corned beef leftover juices are great for cooking the vegetables in.

Also, I would recommend using a good brand of oven bags. You are more likey to have a good outcome if you use good bags.

I use an oven bag for such a large corned beef in our sous vide. To prevent breakage, double bag it.

Displacement Method vs Vacuum Bags

There are two main ways to cook with a sous vide machine, either with vacuum bags or the displacement method. The vacuum bag involves getting specialized bags and sealing it with a machine. With a big roast like this, you might have a tough time finding a bag that fits a roast this big.

With the displacement method, we put the roast in a bag big enough to hold the roast… in this case two bags. Then, we submerge the bagged roast. Do your best to remove any air from the bag and put it under. Using a clip, make sure the bag is tied to the side of the container.

Bag of Water for a Weight

One issue I had with cooking a roast this big was keeping it submerged. The goal of sous vide is to bring the roast to a temperature and cook it evenly at that temperature for a long amount of time.

Apparently, these cuts of meat like to float. To get around this, I filled up a ziplock freezer bag with water and placed it right on top of the roast. There are food-safe weights for sale meant to solve this particular problem, but the bag of water worked well for me. Using a clothesline clip, I clipped the bag right over the oven bags to make sure the roast remained submerged.

Time and Temp in Sous Vide

I found many recipes that recommended cooking corned beef at 140° Farenheight for two whole days. I cook mine at 175° Farenheight over one day. Fat will start to render at 140°, but it will really do the job at 175°, particularly when you are cooking it over a long time.

The time and temperature I use in my recipe is perfect for making a corned beef that falls apart. My favorite corned beef is when it will fall apart

This is my cooking setup. I used a separate ziplock bag full of water on top of my corned beef bags to help weigh it down. One thing I noticed is that the roast tended to float and this helped keep it under water.

Watch Those Water Levels

Evaporation can become an issue. Because of the time and temperature, you will lose water in your sous vide bath. Most sous vide machines have an alarm on them, but I did want to make sure you know this will likely be an issue. You will probably have to fill with water. If you fill it up before you go to bed, it might prevent a late night visit to the sous vide bath.

Oven, Resting time, And Cutting

We cook this in the oven for 10 minutes at 500° Fahrenheit. This gives just a nice outer finish to the roast. High temps, but it isn't in the oven long enough to change the internal temperature negatively.

Once removed from the oven, it only needs about five minutes to rest. Then, when you cut the roast, cut against the grain of the meat. This will give you the slices that people are looking for.

Because I cook this to fall apart, you may find that the meat falls apart. Just be careful with cutting and you should be able to provide some great cuts of meat.

Allow your roast to rest for 5 minutes before you cut into it.

Timing, Potatoes & Carrots

One thing that is really important in this recipe is timing at the end. While the roast is in the sous vide, timing is not that important. When that time is over, however, we want to make sure that our process is timed out.

The key is to be prepared. Have your potatoes and carrots cut and ready to go. Preheat your oven before you remove from your sous vide. If you time this well, by the time you finish your roast, your potatoes and carrots are going to be ready to go.

History of Corned Beef

We tie corned beef to St. Patrick's day and Ireland, but there really is some interesting history behind this dish. The reality is that Corned Beef was not traditionally an Irish dish. Really, Ireland became a part of the industry because of the taste for beef by other nations.

The land and beef industry was brought to Ireland, but according to this Smithsonian article, Irish folks couldn't even afford the beef that was being raised there.

An interesting contrast, however, is that corned beef became a product for the poor in other parts of the world. Because it was preserved meat, it was great for naval rations. It became a product of sustenance for slaves and the poor.

As the Irish immigrated to America, the dish became more widely available. While beef was expensive in Ireland, it was much cheaper in America. Additionally, in places like New York, you would find that pastrami was common.

Pastrami was a traditionally different cut of meat than corned beef but shared the preservation technique. Today, you may find Pastrami made from the same brisket cut of meat.

What does Corned mean?

The legend is that beef was preserved with salt chunks that were the size of corn kernels. That is where the name came from.

Sous Vide Corned Beef Tips

• I like serving mine with sauerkraut. Another option is to cook some cabbage along with the potatoes and carrots.
• Double bag with oven bags if you are using the displacement method.
• Make sure to have your potatoes and carrots prepared and oven preheated before you remove your beef from the sous vide.
• For nutritional information, I am using a 4 pound roast. Your serving size might vary depending on appetites and the size of the roast.
• Mustard goes great with this dish.

Products I Used in this Recipe

• Sous Vide Machine
• Oven Bags
• Pot
• Meat Thermometer

Did You Try This Recipe?

I am so grateful that you trusted me enough with this Sous Vide Corned Beef recipe. It would be great if you could take a few minutes and leave me a comment below about how it went for you. If you leave a rating, it would be so awesome. Of course, I would love for you to share this on Pinterest and Facebook. Most of all, thanks for visiting Ramshackle Pantry!

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Description

Sous Vide Corned Beef can be tender, delicious, and perfect. Use this recipe to make a great fall-apart Corned Beef dinner using your Sous Vide machine.  We also include a  potatoes and carrots recipe that can be served as a wonderful side to the dish.

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• 1 Corned Beef 3-5 pounds

• 2 pounds of small red potatoes, halved or quartered

• 6 medium carrots, cleaned and roughly chopped

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1. Add corned beef roast to 2 oven bags and sous vide at175° Farhenheit for 24 hours.
2. Near the end of cooking time, preheat the oven to 500° Fahrenheit
3. Remove roast from sous vide and remove from bag. Reserve liquid
4. Place roast on roasting pan
5. Cook in oven  for 10 minutes
6. While cooking, put bag juices, potatoes, carrots into a large pot
7. Cover with water and bring to a boil and cook over medium-high until tender
8. When roast is done, remove and allow to rest for 5 minutes
9. Cut against the grain.
10. Serve roast with potatoes and carrots.

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Notes

• I like serving mine with sauerkraut. Another option is to cook some cabbage along with the potatoes and carrots.
• Double bag with oven bags if you are using the displacement method.
• Make sure to have your potatoes and carrots prepared and oven preheated before you remove your beef from the sous vide.
• For nutritional information, I am using a 4 pound roast. Your serving size might vary depending on appetites and the size of the roast.
• Mustard goes great with this dish.

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Nutrition

• Serving Size: ⅙ of Total
• Calories: 676
• Sugar: 3 g
• Sodium: 2994 mg
• Fat: 40 g
• Saturated Fat: 13 g
• Unsaturated Fat: 27 g
• Carbohydrates: 32 g
• Fiber: 6 g
• Protein: 45 g
• Cholesterol: 147 mg

Keywords: sous vide corned beef

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Source: https://ramshacklepantry.com/fall-apart-sous-vide-corned-beef/

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