Sous Vide Corned Beef (Store-Bought or From Scratch)
Using sous vide to prepare corned beef ensures the perfect texture. This corned beef recipe is for corned beef from scratch or store-bought.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum seal bag
- Sous vide magnet
- Kitchen scale
- Stockpot
- Airtight container
- Zip-top bag
- Ceramic plate
- Plastic wrap
- Paper towel
- Whisk
- Chef's knife
- Cutting board
- Stove
- Oven
- Refrigerator
- Freezer
- Fork
- Measuring cup
Ingredients
- 40 g whole coriander seed
- 40 g peppercorns
- 20 g whole mustard seed
- 40 g dill seed
- 4 g cloves
- 4 g red pepper flakes
- 126 g kosher salt
- 7 g Prague Powder No. 1
- ⅓ cup 65 g brown sugar
- 12 cups 3 liters water, cold
- Half a brisket (4-6 lbs)
- Store-bought raw corned beef (if using store-bought)
- Meat and Potatoes Seasoning
- 4 cups water or beef stock
- 6 red potatoes (cut into large cubes)
- 3 carrots (largely diced)
- 1 head of green cabbage (cut into 3 inch wedges)
- Chopped parsley for garnish
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