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Sous Vide Corned Beef and Sauerkraut

Cook classic Corned Beef Brisket and cabbage using the sous vide cooking method and you'll have ingredients for a great Reuben sandwich. 

Sous Vide Corned Beef and Sauerkraut

Cook Time: 24 hrs 10 mins

Servings: 8

Ingredients: 5

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Ingredients

Preparation

  1. Step 1

    Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.

  2. Step 2

    Preheat sous vide wand to 190° F.

  3. Step 3

    Place Corned Beef Brisket and seasoning packet in plastic food-safe bag and seal, removing as much air as possible.

    Cooking Tip: For best results use a vacuum sealer.

  4. Step 4

    Submerge bag in water. Set timer for 24 hours.

  5. Step 5

    Add cabbage and remaining ingredients to food-safe plastic bag, seal, removing as much air as possible, and submerge in stock pot with beef for last 2 hours of cooking time. 

  6. Step 6

    At end of cooking time, carefully remove bags from pot and transfer beef and sauerkraut to platter; keep warm.

Nutrition Information

313 Calories

0 %*

7.2g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

2.5 mg IRON

0 %DV

5.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 ounces: 313 Calories; 194.4 Calories from fat; 21.6g Total Fat (7.2 g Saturated Fat; 0.2 g Trans Fat; 0.8 g Polyunsaturated Fat; 10.5 g Monounsaturated Fat;) 111 mg Cholesterol; 1221 mg Sodium; 5.9 g Total Carbohydrate; 2.2 g Dietary Fiber; 21.7 g Protein; 0 mg Calcium; 2.5 mg Iron; 372 mg Potassium; 0.2 mg Riboflavin; 3.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.9 mcg Vitamin B12; 144 mg Phosphorus; 5.2 mg Zinc; 37.2 mcg Selenium; 78.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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