Cook Mess-free Corned Beef with Sous-vide Method (with Bonus Recipe for Corned Beef Hash)

Reader Contribution by Wendy Akin
Published on February 12, 2018
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I love corned beef and always buy a few extra when they go on sale at St. Patrick’s Day. I keep them in the freezer for delicious sandwiches all year. The only part of corned beef I’ve never liked was emptying the big pot full of greasy cooking water. Certainly, it can’t be just poured down the drain, so I’d take it outside into a brushy area far enough from the house to not attract vermin. Then I had to wash the greasy pot. Ugh.

Last year, Jacques Pepin casually mentioned cooking corned beef sous-vide. Eureka!  Problems all solved and corned beef is more often on the table. It’s totally simple and I’ve never had a package leak. Here’s how you do it.

How to Cook Corned Beef Sous-vide

Get out a 6- to 8-quart, stainless or enamel pot. Do not open the package! Be careful to not damage the plastic in any way. If the corned beef is frozen, drop it in to defrost overnight. In the morning, fill the pot with hot water. Put it on a burner with high heat and bring to a slow boil. Turn down the heat a little, keeping the water at a simmer

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