Ingredients
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1 (3 pound) corned beef brisket with spice packet
Directions
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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.
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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.
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Place the sealed bag into the water and set a timer for 48 hours.
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Transfer corned beef to a cutting board and slice across the grain.
Recipe Tip
This method works the same for a 4- to 5-pound corned beef.
If you don't own a vacuum sealer, you can use a plastic zip-top freezer bag. To seal your bag, slowly lower it into the water, letting the water pressure force the air out of the bag, then seal it.
Nutrition Facts (per serving)
125 | Calories |
9g | Fat |
0g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 125 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 16% |
Cholesterol 49mg | 16% |
Sodium 563mg | 24% |
Total Carbohydrate 0g | 0% |
Protein 9g | 18% |
Calcium 4mg | 0% |
Iron 1mg | 5% |
Potassium 72mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.