YOU can make corned beef at HOME!

YOU can make corned beef at HOME!
YOU can make corned beef at HOME!

Fun fact: YOU can make corned beef at HOME! From scratch! All thanks to the magic of sous vide (and patience, if we’re being honest).

Making corned beef from scratch at home does take a bit of time, but we promise the results will be worth it.

You can find brisket at your local butcher and this time of year, you may even be able to find the cut at your grocery store. Just ask!

For the brine, the only unusual ingredient you’ll need is curing salt. Curing salt is different than regular salt, and very important for this brine. You can find it at specialty shops or with most things these days, on Amazon.

After the 7 day brine time and the 2 day cook time, this corned beef is ready to go. Slice it thinly and make a classic reuben sandwich or serve it simply with cabbage, potatoes, and carrots.


Sous Vide Corned Beef
Serves: 10
Prep time: 7 days
Cook time: 48 hours

Half a brisket

2 tbsp (40 g) coriander
2 tbsp (40 g) peppercorns
1 tbsp (20 g) dry mustard seed
2 tbsp (40 g) dill seed
1 tsp (4 g) clove, divided
1 tsp (4 g) chili flake, divided
Scant ½ cup (126 g) salt
2 tsp (7 g) prague Powder No. 1
⅓ cup (65 g) brown sugar
12 cups (3 liters) water, cold

2 tbsp (40 g) coriander
2 tbsp (40 g) peppercorns
1 tbsp (20 g) dry mustard seed
1 tbsp (20) g dill seed
1 tsp (4 g) clove
1 tsp (4 g) chili flake
1 tsp (4 g) dried rosemary

In a large vacuum sealable bag or zipper-top bag, add all ingredients for brine and stir to combine. Add the brisket to the bag. If using a vacuum sealable bag, place top into vacuum sealer and simply seal, do not vacuum seal.

Place the sealed brisket in brine in the fridge for 7 days, flipping every day or so to keep the brine mixed.

After the brine is done, remove the brisket from the bag and pat dry with paper towels. Discard the brine.

Fill and preheat your water bath to 140 °F (60 °C) using your immersion circulator.

Add all ingredients for the rub to a small plastic bag. Place on a cutting board. Using a meat tenderizer or simply a pint glass, gently pound the spices to break them open a bit.

Season the brisket with the rub, evenly distributing it with your hands.

Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours.

Remove the brisket from the water bath and bag. Place on a cutting board and cut into thin slices. Serve.