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  • 2 to 4 pounds brisket, trimmed
  • pickling spice, to coat
  • 1 Cup beef broth

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Lately, I have been creating some fabulous dishes with my sous vide precision cooker from ANOVA! St. Patrick’s Day is approaching. So, I thought what better way to celebrate than with homemade Sous Vide Corned Beef. In fact, this was my first time preparing corned beef. Honestly, it was incredible. See links below for the fabulous dishes I created using this super tender, and delicious corned beef.

If you are looking for more sous vide recipes, check out my recipes for Sous Vide Egg Bites, Sous Vide Steak, Sous Vide Bread Pudding, and Sous Vide Cheesecake Jars.

Admittedly, I was completely unsure how long, and at what temperature, I should set my precision cooker. If you google, or search on Pinterest, you will get overwhelmed. Thankfully, I came across a pin from Sous Vide Ways. For some reason, I just felt like they had done the research and experimentation, in creating the perfect sous vide corned beef. They did brine for seven days. However, I chose not to, and just used the pickling packet that was packaged with the brisket. Luckily, I found the brisket at my local Harris Teeter. The HTRancher brand came prepackaged. The package did not include brine. However, it did contain a small pickling spice packet.

a brisket with pickling spice for my sous vide corned beef


Set the precision cooker to 180° for 10 hours. As the bath is heating up, prepare the brisket. Mine came nicely trimmed, so there was no need to trim further. Coat the fatty part with the pickling spice. Place the brisket in a sealable bag. Add the beef broth. If you have a vacuum sealer, use it. Since I do not, I just used the displacement method (how I removed the air). As the brisket is lowered into the water, squeeze out the air. Cover the bath with a lid. This will ensure that the water will not evaporate, or fall below the minimum water line.

I put the corned beef into the bath around 10:30 pm. When I checked on it the next morning around 6 am, I found that even with the foil covering, the water had just fallen below the line. When this happens the precision cooker will shut off. Thankfully, this must have just occurred because the water temperature had not yet fallen. Needless to say, I ordered a lid! Thank goodness, the little drop in temperature, did not affect the outcome.

UPDATE: Since posting this last year, I invested in an Anova Sous Vide Cooking Container with Lid. Since this purchase, I never have to worry that my water levels will drop, no matter the cook time.


When the brisket is almost done in its bath, heat a cast iron pan to medium-high. Remove the brisket from bag/vacuum packing. Pat dry. Sear both sides for just about a minute or so, on each side. In order to achieve a perfect sear, weigh the brisket done with another cast iron pan.

Remove the from the cast iron pan. Allow the corned beef cool slightly before cutting. Be sure to cut against the grain, as shown in the photo below. However, if you are not using the same day, I would suggest to store the corned beef in fridge, unsliced. Make a “boat” out of foil and place brisket with a touch of water to keep it juicy. ENJOY creating amazing recipes out of your brisket!

Naturally, I used the corned beef for an amazing Corned Beef and Cabbage on St. Patrick’s Day. Leftovers were used to prepare The Best Two-Cheese Reuben Sandwich. This sandwich was recently highlighted in the March 2021 issue of Neighbors of South Charlotte Magazine.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

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