Easy Sous Vide Corned Beef

For Saint Patricks Day celebrations, or for Reuben sandwiches any period times of the year, this corned beef is delicious, and it slices perfectly, not crumbly or dry, after some get older in a sous vide bath! Lots of liquid comes out during the cooking, and you can reserve it for a sauce, or use as cooking liquid for cabbage or potatoes on the order of the big day. This method requires a bit of planning ahead. However, it does not require much attention because the sous vide circulator does all the achievement for you, except slicing, of course!

The ingredient of Easy Sous Vide Corned Beef

1. 1 (5 pound) flat corned beef roast
2. 2 teaspoons browning liquid
3. 1 teaspoon garlic powder
4. 1 teaspoon onion powder

The instruction how to make Easy Sous Vide Corned Beef

1. sever corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
2. Drain corned beef the adjacent morning and pat dry. Paint all the sides subsequently browning liquid. Sprinkle garlic powder and onion powder all over.
3. Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
4. 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 trigger get going the circulator.
5. Carefully separate sealed bag from the water bath and agree to cool until it can easily be handled, not quite 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.

Nutritions of Easy Sous Vide Corned Beef

calories: 125.4 calories
carbohydrateContent: 0.4 g
cholesterolContent: 48.6 mg
fatContent: 9.4 g
fiberContent:
proteinContent: 9 g
saturatedFatContent: 3.1 g
servingSize:
sodiumContent: 562.6 mg
sugarContent: 0.1 g
transFatContent:
unsaturatedFatContent: