Sous Vide Corned Beef
Sous vide corned beef comes out tender and juicy, even if you use a flat cut. Sure, there are dozens of ways to cook corned beef, but cooking it low and slow with a sous vide immersion cooker gives great results. I found that cooking it for twenty-four hours provides a firm, sliceable texture, but 48 hours is best to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.
corned beef brisket with spice packet
1
(3 pound)
 Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
  Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.
  Place the sealed bag into the water and set a timer for 48 hours.
  Transfer corned beef to a cutting board and slice across the grain.
