Sous Vide Corned Beef – 40 Aprons (Video)

I found this amazing and delicious recipe from contributor Sam Guarnieri over at 40 Aprons. Cheryl is the creator of this site, and you can learn more about Cheryl and her team here.

There’s no better meal on St. Patrick’s Day, then corned beef and cabbage. That being said, corned beef can sometimes be tricky to cook as it takes a long time and can come out dry if you’re not careful. Last year I made corned beef in my pressure cooker for the first time and it came out quite well! This year, I am trying a new method to me, Sous Vide.

In addition to fabulous recipes that are also healthy, they have several contributors, a nutritionist and offer many different resources for food bloggers to facilitate their brand growth through their platforms. It all sounds fascinating, but today I’m focusing on this absolutely delicious recipe and this new method of cooking!

What is Sous Vide?

In French, Sous-Vide simply means under vacuum. You take your food, in this case corned beef, and you can season it and seal it in an airtight container, which for me today is a zip top freezer bag. You cook your food to a very precise temperature in a water bath, and it frees you up to do other things while your food is cooking. The end results are spectacular! Because your proteins are cooking for a long time at a low temperature, this will break down any tough pieces of meat and protein strands, which leaves you with perfectly cooked food that is incredibly tender and juicy. 

This recipe was the first time I ever cooked sous-vide, and I was not convinced before I did it that it would be worth my time to learn this method. I’m glad to say that I was proven wrong, it was so easy to do and the end result was an amazing tender and juicy cut of corned beef that surpassed any I have had in my life.

Pampered Chef just came out with our new product, the Deluxe Multi Cooker. It’s a pressure cooker, sous vide cooker, slow cooker, yogurt maker, and sterilizer. Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more.

With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven! With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use. I think you’ll find our Multi Cooker, in addition to this recipe, will be a game changer for you.  I know I will now be able to make corned beef much more often than just St. Patrick’s Day.

Now for the recipe, let’s jump right in!

Ingredients

3 lbs. corned beef brisket with spice packet.

1/2 cup Stout beer

1/2 cup beef stock

One onion quartered

1 1/2 lbs. small potatoes OR whole potatoes, peeled and quartered

5 carrots cut into thirds

1/2 head of cabbage cut into wedges

Instructions

Cut potatoes in half if using baby potatoes, otherwise cut into quarter. Slice carrots into thirds, quarter one onion and slice 1/2 head of cabbage into wedges. Refrigerate carrots and cabbage until needed; refrigerate cut potatoes separately in COLD water.

Fill the inner pot of the Multi Cooker to the ½ fill line with water.  Lock the lid and select SOUS VIDE. Set the temperature to 180°F (82°C), and the time to 10 hours; press and hold START.

While the water is heating, rub spices on the fat side of corned beef, transfer to a gallon size zip top freezer bag, or a gallon size reusable bag.  Add stout beer, beef stock and onion in a single layer to the bag. Remove the air from bag and seal.  When you hear three beeps and ADD is displayed, open the lid and submerge the bag with the seal above the water.  Lock the lid and press START.

When the time is up press CANCEL.  Remove the bag from the water. 

Transfer the corned beef to a skillet over medium heat, sear one to two minutes per side and then set aside to rest.

Transfer liquid from the bag with the onions to a Dutch oven, add the potatoes and the carrots. Bring to a boil then reduce to a simmer and cover with lid. Cook for approximately 30 minutes.

Add the cabbage to the Dutch oven, cover and cook for an additional 15 minutes. Slice corned beef and serve with vegetables and broth.

That’s it! This was super easy and absolutely delicious. As you can see in the video, the meat was so incredibly tender. I hope that you’ll give this a try. Please be sure to check out Cheryl’s site over at 40aprons.com

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Sous Vide Corned Beef

Incredibly tender and juicy, this corned beef is so easy to make using the sous vide method. Give it a try, you'll be so glad you did!!
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Prep Time 10 mins
Cook Time 10 hrs 45 mins
Course Main Course

Ingredients
  

  • 3 lbs corned beef brisket with spice packet
  • ½ cup stout beer* *can substitute 1/2 cup beef stock for beer
  • ½ cup beef stock
  • 1 onion, quartered
  • 1.5 lbs potatoes, quartered or baby potatoes
  • 5 carrots, sliced into thirds
  • ½ head cabbage, cut into wedges

Instructions
 

  • Fill the inner pot of the Multi Cooker to the ½ fill line with water.  Lock the lid and select SOUS VIDE. Set the temperature to 180°F (82°C), and the time to 10 hours; press and hold START.
  • While the water is heating, rub spices on the fat side of corned beef, transfer to a gallon size zip top freezer bag, or a gallon size reusable bag.  Add stout beer, beef stock and onion in a single layer to the bag. Remove the air from bag and seal.  When you hear three beeps and ADD is displayed, open the lid and submerge the bag with the seal above the water.  Lock the lid and press START.
  • When the time is up press CANCEL. Remove the bag from the water. 
  • Transfer the corned beef to a skillet over medium heat, sear 1-2 minutes per side; set aside to rest.
  • Transfer liquid from the bag with the onions to a Dutch oven, add the potatoes and carrots. Bring to a boil then reduce to a simmer and cover with lid. Cook for approximately 30 minutes.
  • Transfer liquid from the bag with the onions to a Dutch oven, add the potatoes and the carrots. Bring to a boil then reduce to a simmer and cover with lid. Cook for approximately 30 minutes.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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