Description
Sous Vide Corned Beef can be tender, delicious, and perfect. Use this recipe to make a great fall-apart Corned Beef dinner using your Sous Vide machine. We also include a potatoes and carrots recipe that can be served as a wonderful side to the dish.
Ingredients
Units
Scale
- 1 Corned Beef 3-5 pounds
- 2 pounds of small red potatoes, halved or quartered
- 6 medium carrots, cleaned and roughly chopped
- Salt and pepper, to taste
Instructions
- Add corned beef roast to 2 oven bags and sous vide at 175° Farhenheit for 24 hours.
- Near the end of cooking time, preheat the oven to 500° Fahrenheit
- Remove roast from sous vide and remove from bag. Reserve liquid
- Place roast on roasting pan
- Cook in oven for 10 minutes
- While cooking, put bag juices, potatoes, carrots into a large pot
- Cover with water and bring to a boil and cook over medium-high until tender
- When roast is done, remove and allow to rest for 5 minutes
- Cut against the grain.
- Serve roast with potatoes and carrots.
Notes
- I like serving mine with sauerkraut. Another option is to cook some cabbage along with the potatoes and carrots.
- Double bag with oven bags if you are using the displacement method.
- Make sure to have your potatoes and carrots prepared and oven preheated before you remove your beef from the sous vide.
- For nutritional information, I am using a 4 pound roast. Your serving size might vary depending on appetites and the size of the roast.
- Mustard goes great with this dish.