A tender and flavorful corned beef recipe, cooked to perfection using the sous vide method. Perfect for a hearty meal or sandwiches.
Preparation time
30min
Cooking time
48h
Ingredients
6 Servings
- 3 bay leaves
- 1.5 kg beef brisket
- 10 g black peppercorns
- 70 g brown sugar
- 10 g coriander seeds
- 4 garlic cloves
- 150 g kosher salt
- 10 g mustard seeds
- 10 g pink curing salt
- 2 L water
Directions
Step 1
Combine kosher salt, brown sugar, pink curing salt, black peppercorns, mustard seeds, coriander seeds, and crushed garlic cloves in a large bowl.
Step 2
Rub the beef brisket thoroughly with the spice mixture, ensuring it is evenly covered.
Step 3
Place the brisket in a large resealable plastic bag and add the bay leaves.
Step 4
Pour 2 liters of water into the bag, ensuring the brisket is fully submerged. Seal the bag, removing as much air as possible.
Step 5
Refrigerate the brisket for 5 to 7 days, turning it occasionally to ensure even curing.
Step 6
After curing, remove the brisket from the bag and rinse it thoroughly under cold water to remove excess salt.
Step 7
Preheat a sous vide water bath to 82°C.
Step 8
Place the rinsed brisket in a vacuum-sealed bag or a resealable bag using the water displacement method.
Step 9
Cook the brisket in the sous vide water bath for 48 hours.
Step 10
Once cooked, remove the brisket from the bag and pat it dry with paper towels.
Step 11
Slice the corned beef against the grain and serve hot or cold, as desired.