Sous Vide Corned Beef
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
We are still dreaming of this dish that we created on St. Patrick’s Day because it was the best corned beef we’ve ever tasted. For this recipe, you’ll want to get a corned-beef brisket from your butcher, then cook it with the Anova Sous Vide Precision Cooker.
NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with foil really helps with water loss.
Ingredients for 12
1 corned beef brisket, 4-6 pounds
⅔ cup (158 ml) stout beer
⅔ cup (158 ml) beef stock
2 tablespoons (30 ml) of pickling spice
1 small onion, cut into slices
Set the Anova Sous Vide Precision Cooker to 135°F.
Slice the beef brisket in half put each into a separate zip or vacuum seal bag.
To each bag, add ⅓ cup of stout, ⅓ cup of beef stock, 1 tablespoon of pickling spice, and half of the onion.
Seal each bag and cook for 48 hours.
Remove the beef from the bags and slice into large cubes. Sear on all sides and serve with potatoes and cabbage.