Are you tired of tough, dry corned beef? Imagine succulent, melt-in-your-mouth corned beef, so tender it practically falls apart at the touch. This sous vide recipe delivers exactly that! Using the precision of sous vide cooking, we'll transform a humble brisket into a culinary masterpiece, perfect for St. Patrick's Day, a special occasion, or just a truly delicious weeknight dinner. This recipe is a game-changer for anyone looking for easy recipes and healthy meals that don’t compromise on flavor. Get ready for the best corned beef you’ve ever tasted!
Ingredients:
- 3-4 lb beef brisket (point cut preferred)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 4 bay leaves
- 1 teaspoon mustard seeds
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 (12 oz) bottle of your favorite beer (stout or porter recommended)
- 1 cup beef broth or water
Instructions:
Preparing the Brine:
- In a large bowl, combine kosher salt, brown sugar, peppercorns, coriander seeds, bay leaves, and mustard seeds.
- Thoroughly mix all the dry ingredients to create your brine mixture.
Brining the Brisket:
- Place the brisket in a large resealable bag or vacuum seal bag.
- Add the dry brine mixture and the onion quarters and smashed garlic to the bag.
- Pour the beer and beef broth over the brisket.
- Seal the bag, ensuring to remove as much air as possible (if using a zip-top bag, use the water displacement method for best results).
- Place the bag in a container large enough to hold the brisket completely submerged in the brine. Refrigerate for at least 24 hours, and up to 72 hours. The longer it brines, the more flavorful it will be.
Sous Vide Cooking:
- Carefully remove the brisket from the brine and discard the brine. Rinse the brisket under cold water.
- Place the brisket in a new sous vide bag. Add about 1/2 cup of the reserved brine liquid to the bag.
- Vacuum seal the bag, removing as much air as possible.
- Place the bag in a water bath set to 180°F (82°C).
- Cook for 24-36 hours, depending on the thickness of your brisket. The longer it cooks, the more tender it will be.
Finishing & Serving:
- Once the cooking time is complete, carefully remove the brisket from the water bath.
- Remove the brisket from the bag and pat it dry with paper towels.
- Place the brisket on a wire rack set over a baking sheet.
- Broil for 2-3 minutes to crisp the outside of the brisket.
- Let the brisket rest for at least 15 minutes before slicing against the grain.
- Serve your incredibly tender and flavorful corned beef with your favorite sides like boiled cabbage, roasted potatoes, or horseradish cream.
Cooking Tips & Variations:
- For extra flavor: Add a few juniper berries to the brine.
- Adjust the brine: Feel free to adjust the amount of salt and sugar to your preference.
- Don’t overcrowd the bag: Ensure there’s enough space for the brisket to cook evenly.
- Use a meat thermometer: To ensure the brisket reaches a safe internal temperature of 165°F (74°C).
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on serving size and added sides)
- Protein: High
- Fat: Moderate
- Carbohydrates: Low
This sous vide corned beef recipe is a delicious and satisfying meal, perfect for a special occasion or a simple, yet impressive weeknight dinner. The sous vide method ensures incredibly tender and flavorful results every time, making it a go-to recipe for both beginner and experienced home cooks. Enjoy!