Ingredients
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1 (5 pound) flat corned beef roast
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2 teaspoons browning liquid
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1 teaspoon garlic powder
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1 teaspoon onion powder
Directions
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Remove corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
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Drain corned beef the next morning and pat dry. Paint all the sides with browning liquid. Sprinkle garlic powder and onion powder all over.
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Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
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Place sealed bag into the sous vide container and secure. Set circulator for 165 degrees Fahrenheit (74 degrees Celsius), set timer for 10 hours, and start the circulator.
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Carefully remove sealed bag from the water bath and allow to cool until it can easily be handled, about 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.
Cook's Note:
If you don't have a vacuum sealer, you can use a gallon-sized freezer-safe bag. Press out all the air and seal.
Nutrition Facts (per serving)
125 | Calories |
9g | Fat |
0g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 125 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 16% |
Cholesterol 49mg | 16% |
Sodium 563mg | 24% |
Total Carbohydrate 0g | 0% |
Total Sugars 0g | |
Protein 9g | 18% |
Calcium 5mg | 0% |
Iron 1mg | 5% |
Potassium 74mg | 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.