More Recipes•Sous Vide Corned Beef Recipes • Sous Vide Recipes RecipesClick here to get great sous vide content via email
This post may contain affiliate links. Read more.
Written by Jason Logsdon
Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs. In this recipe we call for it to be cooked at 135F which was the temperature we liked best. However, our test with the corned beef cooked at 146F was also very good. It was drier than the 135F meat but a more tender. Either temperature will result in fantastic corned beef. This is also wonderful when served with roasted potatoes, fresh bread, or a light salad. If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Corned Beef and Cabbage you can check out the following. Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! Pre-heat your sous vide water bath to 135F. Vacuum seal the corned beef in a sous vide pouch and place the pouch into your water bath. Let it cook for around 48 hours.
Modernist Tools, Ingredients, and Techniques Used
Sous Vide Corned Beef and Cabbage
Ingredients for Sous Vide Corned Beef and Cabbage
For the Sous Vide Corned Beef
For the Cabbage
Cooking Instructions for Sous Vide Corned Beef and Cabbage
For the Sous Vide Corned Beef
At least 24 to 48 hours before serving
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
For the Cabbage
At least 1 hour before serving
About 45 minutes before you are ready to eat begin to prepare the cabbage.
Over medium heat cook the bacon lardons until crisp and the fat is rendered. Pour out all but 1-2 tablespoons of the bacon fat.
Add the cabbage strips to the bacon pan and cook over medium-high heat for about 5 minutes. Add 1 cup of the chicken stock and the 1/4 cup of vinegar to the pan. Let the cabbage cook in the liquid until tender, adding more chicken stock as needed.
For the Finishing
When the cabbage is almost tender, remove the corned beef from the water bath and the sous vide pouch. Slice the corned beef into 1/2" - 3/4" slices.
Serve the corned beef on a plate with the cabbage piled on top of it.
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating(click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Related Amazing Food Made Easy Articles
- Other "Sous Vide Corned Beef " Articles
- Sous Vide Pastrami Recipe
- Sous Vide Corned Beef Reubens Recipe
- Sous Vide Corned Beef Recipe
- Home Cured Corned Beef Recipe
- Sous Vide Corned Beef Reuben Recipe
- All Sous Vide Corned Beef Articles
- Other "Sous Vide Recipes" Articles
- Sous Vide Raspberry Gel Recipe
- Sous Vide Porcini Vichyssoise with Charred Leek, Butter-Poached Potato, Pickled-Dill Coulis and Crispy Potato Skins Recipe
- Sous Vide Charred Leeks Recipe
- Sous Vide Butter-Poached Potato Spheres Recipe
- Sous Vide Porcini Stock Recipe
- Sous Vide French Dip Recipe
- Sous Vide Chimichurri Potatoes Recipe
- Rockey's White BBQ Sauce Recipe
- Sous Vide Chicken Thighs with Chipotle Mustard BBQ Sauce Recipe
- All Sous Vide Recipes Articles
- Other My Favorite Sous Vide Recipes
- Spicy Sous Vide Sweet Potato Salad Recipe
- Sous Vide Lamb Tajine Recipe
- Glazed Sous Vide Carrots Recipe
- Moroccan Sous Vide Snapper Recipe
- Sous Vide Squid with Sugar Snap Peas Recipe
- Sous Vide Chicken Breast Recipe in Creamy Spinach Ricotta Sauce
- Sous Vide Gefilte Fish
- Sous Vide Mahi Mahi with Corn Salad Recipe
- Sous Vide Shrimp Pomodoro Linguine Recipe
- Sous Vide Leek Salad
- All My Favorite Sous Vide Recipes
All tags for this article:Beef, Brisket, Corned Beef, Dish, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Brisket , Sous Vide Corned Beef , Sous Vide Recipes, Vegetable
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
Like What You've Read?
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Privacy Policy:
I hate SPAM and promise to keep your email address safe.
You're On Your Way to Sous Vide Success!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
Privacy Policy:
I hate SPAM and promise to keep your email address safe.
