Sous Vide Homemade Corned Beef
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 12
3 quarts/12 cups/2.84 liters cold water, divided into 1 quart/~1 l & 2 quarts/~2 l
1 cup kosher or 1/2 cup sea, Himalayan, or table salt
1/2 c coconut sugar/brown sugar/granulated cane sugar/monk fruit sweetener/xylitol
2 Tablespoons Prague powder/saltpeter (you may have to order this online)
2 whole cinnamon sticks
1 Tablespoon green cardamom pods
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground ginger
1 1/2 teaspoons whole cloves
1 1/2 teaspoons allspice berries
1 1/2 teaspoons black peppercorns
2 whole bay leaves
1 teaspoon mustard seeds
1 7-8lb brisket, trimmed
In a small saucepan, combine 2 cups water with the salts, sugar, and spices over medium to medium-high heat. Simmer and stir to dissolve the salt and sugar. This will also allow the flavors from all of the spices to steep like tea and be more readily available to be soaked up by the meat.
After the salts and sugar are dissolved, remove from the heat and cool. This can be expedited by adding ice or refrigerating.
Once the mixture is cooled, stir into the remaining 2 1/2 quarts of water in a container large enough to hold the entire brisket and taste. You want it to taste both slightly sweet and pretty salty. However, if the level of saltiness is too extreme for you, this is your opportunity to dilute with more water. The meat is going to soak up all if the salt and flavor and you do not want it to be to salty to enjoy!
Now add the brisket, making sure that it is covered entirely with the mixture. Cover your container (or close your bag) and place in the refrigerator for at least 5 days, as many as 10. The longer you brine, the more salt and seasoning the meat will retain.
After the chosen number of days has passed, remove your corned beef from the brine and pat dry.
Set your Anova Precision Cooker to 140ºF/60ºC, preferably in a well-insulated container as this is going to be a long cook.
Place your brined brisket into a zip-locking, vacuum seal, or silicone pouch and use the immersion method to release as much air as possible before sealing where applicable.
Transfer the sealed bag into the preheated water bath and, stabilizing either with clips or lid placement, submerge for 60 hours. You could cook for a minimum of 48 hours, but we found that 60 hours gives you the best return on time investment, with gorgeously succulent and tender meat.
Remove the cooked corned beef from the bath and bag. Rinse to remove any extra salt and pat dry.
For a little color, you are welcome to sear the corned beef, but it is also perfectly tasty to slice and eat as it is.
Pair with your favorite accoutrements and enjoy!