Sous Vide Corned Beef Recipe

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Corned Beef is a staple American recipe and eaten during any and all meals.

In this Sous Vide Corned Beef Recipe, we’ll prepare corned beef in the sous vide method for a healthier result, without preservatives or artificial flavors.

I also include a bonus recipe for a Corned Beef Chili Salad.

Sous Vide Corned Beef Recipe

Sous Vide Corned Beef Recipe

Sous vide corned beef is an easy and simple recipe. It does take a quite long time to cook, so prepare it at least 3 days in advance.
Depending on your local butcher or grocery store, they might not have "corned beef," but they'll have "brisket, beef shoulder, or chuck roast." Either of those will work as they all represent the shoulder area.
Brisket is the bottom of the shoulder, often where the chest and shoulder meet. Chuck roast is the top of the shoulder.
5 from 1 vote
Cook Time 2 d 12 hrs
Total Time 2 d 12 hrs
Course Main Course
Cuisine American
Servings 4


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Large Vacuum Seal Bags
  • 200 ml Wide Mouth, Glass Jar Containers with Lids


  • 2.2 lbs (1 kg or 35 ounces) Beef Shoulder
  • 2 tbsp Pistachio
  • 10 Juniper Berries
  • 2 Bay Leaves
  • 2.7 Ounces (50 grams) Salt
  • Juices of 3 Lemons
  • 3 Lemon Peel
  • 1 tsp Chili Pepper Flakes


  • Begin by setting the sous vide cooker to 69°C / 156°F.
  • Prepare the meat by removing the excess fat with a knife, while keeping the meat whole.
  • Insert the beef inside the vacuum bag and add the juniper berries, the bay leaves, the lemon peels and the lemon juice. Then add 200ml of water and the salt.
  • Carefully seal the vacuum bag and cook the beef shoulder for 60 hours.
  • When it's done cooking, let the beef sit at room temperature to cool.
    (From here, read below for a continuation to a great Corned Beef Chili Salad)
  • Slice up the corned beef for a tasty Reuben or pastrami sandwich. Corned beef also goes great with sous vide carrots and cabbage. 


Corned Beef Chili Salad

This is a continued flavorful chilled version that goes great with salads.
  • Once the beef is at room temperature, insert the corned beef inside the glass containers until 3/4 full, then add the pistachio and chili flakes.
  • Add a bit of the cooking juices from the bag and close with a lid.
  • Put the jars in the fridge for 3 hours and the meat will become a whole small brick.
  • Serve it with lemon juice, chili and a salad.
Keyword Beef Shoulder, Brisket, Chuck Roast, Corned Beef

These are some other sous vide recipes to take a look at.

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