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Recipe: sous vide corned beef and sauerkraut

sous vide corned beef and sauerkraut recipe image
Sous vide corned beef and sauerkraut serving suggestion

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.


  • 1 Boneless Corned Beef Brisket, about 3 pounds
  • 1 head green cabbage, sliced into thin wedges
  • 1/2 cup apple cider vinegar
  • 1 teaspoon caraway seed
  • 1 teaspoon celery salt


  1. Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.
  2. Preheat sous vide wand to 190° F.
  3. Place Corned Beef Brisket and seasoning packet in plastic food-safe bag and seal, removing as much air as possible.

    Cook's Tip: For best results use a vacuum sealer.

  4. Submerge bag in water. Set timer for 24 hours.
  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. At end of cooking time, carefully remove bags from pot and transfer beef and sauerkraut to platter; keep warm.

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 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, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Phosphorus, and Choline.