Fill your sous vide container with water and secure the sous vide circulator to the container. Set your desired cooking temperature based on cooking times and temps in the note section and cover the container. My favorite temp/time is 155℉ for 36 hours. Allow the water temperature to reach the desired temperature. *If you are using the Ninja Foodi Pressure Cooker & Air Crisper, see the note section below for details on setting it up for sous vide cooking.
Rinse the corned beef with cold water and use the seasoning packet to season the fat side of the corned beef.
Place the corned beef into the ziplock freezer bag or vacuum bag and seal either using the water displacement method (ziplock bag) or use your vacuum sealer to remove the air from the bag and seal it.
When the temperature reaches the desired temperature, place the sealed bag into the water bath. Sous Vide for the time period you select in the chart below. I did 36 hours.
When the time is up remove the bag from the water bath and set it into a large bowl. Open the bag and remove the corned beef. Save the juices for making cabbage, potatoes, carrots if desired.
You can slice the corned beef and serve or sear off the fat side to crisp it up. I also like to apply a glaze and air fry the top.
Cooking Temperatures & TimingsTender and sliceable steak-like corned beef with the least amount of moisture loss ~ 140℉/60℃ 36-48 hours.Tender and sliceable steak-like corned beef ~ 155℉/70℃ for 24-36 hours.Tender, sliceable. Slightly softer than steak-like ~ 165℉/75℃ for 16-24 hours.Tender, flakey and more fall apart than lower temperatures with more liquid loss ~ 180℉/80℃ for 10-16 hours. Special Ninja Foodi Pressure Cooker & Air Crisper Instructions for set up and timing. Fill the inner pot with 10-12 cups of liquid. Put the pressure lid and make sure it is vented or or close the smart lid and select the sous vide function. Set your desired temperature based on cooking chart above and press start. The pot will heat up in about 10-15 minutes. During this time get your corned beef seasoned and into the sealed bag. When the display prompts you to add food, open the lid and place the sealed bag into the inner pot. Make sure it is submerged fully. Put a plate or small bowl on top if needed. Close the lid or put on the pressure lid and set the time based on the chart above. * The Ninja Foodi only goes up to 24 hours, but if you want to do the 36 hour cook, you just need to add time after 12 hours. For example if the display reads 12 hours left, just add 12 more hours to the time. You don't want to allow the time to get to zero and then reset it for 12 more hours or it will reheat the water again and that can cause some issues with the temperature. If you want to turn your sous vide corned beef into a complete dinner using a pressure cooker & air fryer, here are the instructions. Ingredients
¾ head of cabbage
5 whole carrots
5 medium potatoes
sous vide corned beef
¼ teaspoon of the following; black peppercorns, mustard seed, coriander seed.
2 cups of the corned beef juices from sous vide cooking
Glaze Ingredients
¼ cup brown sugar
¼ cup balsamic vinegar
1 Tablespoon Dijon mustard
Mix up the glaze ingredients in a small bowl. Cut the cabbage into chunks, peel & cut the ends off of the carrots and leave them whole, quarter the potatoes (peeled or unpeeled). In the inner pot of your pressure cooker add 2 cup of the corned beef juices along with the extra spices. Add the cabbage, carrots, and potatoes. If your corned beef is cold, place that on top. Put the pressure lid on and cook on high for 2 minutes. Immediately release the pressure.If you have a crisping lid for your pressure cooker, pour the glaze over the top of the corned beef (if you didn't warm it up, set the corned beef on top of the vegetables before pour on the glaze). Air fry/ Air Crisp on 400℉/200℃ for 20 minutes. If you don't have a crisping lid and want to use the glaze, place the vegetables into a baking dish without the cooking liquid and place the corned beef on top. Pour the glaze over and put in the oven. Use the broil setting on your oven and broil for 10 minutes or until the fat has crisped up and the glaze is set. Serve & Enjoy!