Simple Sous Vide Corned Beef Roast

1. 1

   Remove the corned beef from its packaging and submerge it in water. Discard the seasoning packet. Cover and refrigerate overnight, up to 8 hours.

2. 2

   Drain the corned beef the next morning and pat it dry. Brush all sides with browning liquid. Sprinkle garlic powder and onion powder evenly over it.

3. 3

   Place the seasoned corned beef in a sealable plastic bag and seal it using a food vacuum-type sealer.

4. 4

   Place the sealed bag into the sous vide container and secure it. Set the circulator to 165 degrees Fahrenheit (74 degrees Celsius), set the timer for 10 hours, and start the circulator.

5. 5

   Carefully remove the sealed bag from the water bath and let it cool until it is easy to handle, about 10 minutes. Slice the corned beef into 1/4-inch-thick slices, or to your desired thickness.

• Calories 265.13 kcal Moderate
• Protein 28.42 g Good Source
• Carbs 2.56 g Moderate
• Total Fat 16.21 g High
• Saturated Fat 8.1 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 90.71 mg High
• Sodium 993.39 mg High
• Fiber 0.02 g Low Source
• Sugar 2.25 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 0.59 mg Low Source
• Iron 3.64 mg Good Source
• Potassium 1.53 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Gluten
• Garlic 🧄
• Onions 🧅