Can You Sous Vide Corned Beef? The Definitive Guide
Yes, you can sous vide corned beef! In fact, it’s arguably the best way to cook this traditionally tough cut, resulting in exceptionally tender and evenly cooked results, minimizing shrinkage and maximizing flavor.
The Allure of Sous Vide Corned Beef
Corned beef, traditionally associated with St. Patrick’s Day, often ends up dry and stringy when cooked using conventional methods like boiling or braising. The sous vide technique, however, offers unparalleled control over temperature and cooking time, transforming this humble cut into a culinary masterpiece. It unlocks a level of tenderness and juiciness that is simply unattainable through other methods.
Why Sous Vide Excels with Corned Beef
The key to corned beef’s transformation lies in the precisely controlled water bath. This allows the meat to slowly and evenly tenderize without overcooking the outer layers.
- Even Cooking: Eliminates the “overcooked exterior, undercooked interior” problem.
- Moisture Retention: The vacuum-sealed bag prevents moisture loss, resulting in a juicier final product.
- Tenderization: Gentle heat over an extended period breaks down tough connective tissue.
- Flavor Infusion: The vacuum seal allows the pickling spices to further penetrate the meat.
- Convenience: The long cooking time is hands-off, freeing you up for other tasks.
The Sous Vide Corned Beef Process: A Step-by-Step Guide
Preparing sous vide corned beef is surprisingly simple. Here’s a breakdown of the process:
- Preparation: Rinse the corned beef under cold water to remove excess salt. Pat it dry with paper towels.
- Seasoning (Optional): While most corned beef comes pre-spiced, you can add extra flavor with additional pickling spices, bay leaves, garlic cloves, or even a drizzle of maple syrup.
- Vacuum Sealing: Place the corned beef in a vacuum seal bag along with any additional seasonings. Ensure a secure seal. If you don’t have a vacuum sealer, a heavy-duty freezer bag using the water displacement method will work (though vacuum sealing is preferable).
- Sous Vide Bath: Set your sous vide immersion circulator to your desired temperature (see table below). Immerse the sealed bag in the water bath.
- Cooking Time: Cook for the recommended time based on your desired level of tenderness (see table below).
- Finishing: Remove the corned beef from the bag. Pat it dry. Sear the corned beef in a hot skillet with a little oil or butter until browned on all sides. This adds a beautiful crust and enhances the flavor. Alternatively, you can broil it for a few minutes.
- Resting: Let the corned beef rest for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful result.
Temperature and Time Guidelines
The ideal temperature and cooking time depend on the size and thickness of your corned beef, as well as your personal preference for tenderness.
| Temperature (°F) | Temperature (°C) | Cooking Time (Hours) | Result |
|---|---|---|---|
| 175°F | 79°C | 8-12 | Very tender, falls apart easily. Ideal for shredded corned beef hash. |
| 165°F | 74°C | 8-12 | Tender, sliceable, but still holds its shape well. Best for slicing. |
| 155°F | 68°C | 8-12 | Firmer texture, sliceable. Will still have some chew. |
Common Mistakes to Avoid
- Skipping the Rinse: Failing to rinse the corned beef can result in an overly salty final product.
- Overcrowding the Bag: Make sure the corned beef fits comfortably in the bag without being squashed.
- Insufficient Sealing: A poor seal can compromise the sous vide process, allowing water to seep into the bag.
- Incorrect Temperature: Choosing the wrong temperature can result in tough or mushy corned beef.
- Under-Resting: Rushing the resting process can lead to a dry and less flavorful result.
- Slicing With the Grain: Slicing with the grain will make the corned beef tough. Always slice against the grain.
Frequently Asked Questions (FAQs)
Can I use a freezer bag instead of a vacuum sealer?
Yes, you can, but a vacuum sealer is highly recommended. The water displacement method with a freezer bag works, but it’s less reliable and may not remove all the air, potentially affecting even cooking. Ensure you use a high-quality freezer bag and clip it to the side of the pot to prevent water from entering.
Do I need to add water to the bag?
No, you do not need to add water to the bag. The corned beef will release its own juices during cooking. Adding water will dilute the flavor.
Can I sous vide frozen corned beef?
Yes, you can sous vide frozen corned beef. However, you’ll need to add several hours to the cooking time. Add at least 50% of the cooking time. Make sure your sous vide device can hold the temperature for the entire time needed.
How long can I keep sous vide corned beef in the refrigerator?
Properly sealed and chilled sous vide corned beef can be safely stored in the refrigerator for up to 7 days.
Can I freeze sous vide corned beef?
Yes, you can freeze sous vide corned beef. For best results, cool it completely before freezing. It can be stored frozen for up to 3 months.
My corned beef is floating in the water bath. What should I do?
Floating can prevent even cooking. Use a weight (such as a plate or a dedicated sous vide weight) to submerge the bag completely.
The bag inflated during cooking. Is that normal?
Some inflation is normal due to the release of gases. However, a severely inflated bag could indicate a leak. Inspect the seal carefully. If there is a leak, transfer the corned beef to a new bag and reseal.
What can I do with leftover sous vide corned beef?
Leftover sous vide corned beef is incredibly versatile. You can use it to make corned beef hash, Reuben sandwiches, corned beef and cabbage, or even add it to salads.
Can I add vegetables to the bag for sous vide cooking at the same time as the corned beef?
It’s generally not recommended to add vegetables to the bag. Vegetables require higher temperatures and shorter cooking times than corned beef. If you want corned beef and cabbage, cook the corned beef separately and then add the cabbage and other vegetables during the finishing process.
Is it necessary to sear the corned beef after sous vide cooking?
Searing is optional but highly recommended. It adds a beautiful crust and enhances the flavor. You can sear it in a hot skillet or broil it in the oven.
What spices are typically used in corned beef?
Common pickling spices include mustard seed, coriander seed, black peppercorns, allspice berries, bay leaves, cloves, ginger, and sometimes cinnamon or juniper berries. Most pre-packaged corned beef brisket comes with a spice packet that can be used.
Can I use this technique with a pre-cooked corned beef?
While you can sous vide a pre-cooked corned beef, it’s not generally recommended. The primary benefit of sous vide cooking is the tenderization of the meat. If the corned beef is already cooked, sous vide will only reheat it, and you may not achieve the desired level of improvement. Reduce the cook time to avoid a mushy texture.