Beer-Braised Corned Beef Brisket

Emily Farris
Emily Farris
September 19, 2023
Cooking a tender corned beef is easy with the Anova Precision Oven’s sous vide mode — you just need a raw but cured (corned) brisket and some time. Around St. Patrick’s Day, this should be pretty easy to find; we got a Wagyu corned beef brisket from our local butcher, but even grocery stores should have them in stock mid-March.  Notes: This recipe does call for a tablespoon of pickling spice, which may or may not be necessary depending on how seasoned your corned beef is when you buy it. You can omit it if you’d like. After further testing, this recipe has been updated to use a different cooking method.
Serves
8
Prep Time
00:05
Cook Time
04:30
Beer-Braised Corned Beef Brisket
0
996
Ingredients
1 (4- to 5-pound)
raw corned beef brisket
1 (14-ounce) bag
frozen pearl onions, thawed
8 cloves
garlic
1 (12-ounce) bottle
Guinness or other dark Irish stout
¾ cup
beef stock
1 Tbsp
pickling spice (optional; see note)
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear

2. Season

Add the brisket to a large baking or braising dish, then add the onions, garlic, Guinness, beef stock, and pickling spice. Insert the probe into the center of the brisket.
Season

3. Cook

Rack
Transfer to the oven, attach the probe, and cook until the probe reaches 180°F (82°C), about 1 1/2 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear
180°F Probe Target

4. Hold the Brisket at Temp

Rack
Let the oven temperature reduce to 180°F (82°C). Continue to cook the brisket at this temperature for 3 hours. This step will slowly soften the connective tissue, leaving the meat moist and tender, yet still sliceable.
Sous Vide Mode: On
Steam: 100%
Temp: 180°F
Heat: Rear
03:00 Timer

5. Serve

Slice and serve with roasted cabbage, potatoes, and/or carrots.
Serve
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