Tender Sous Vide Corned Beef

Submerge a large pot in water, then insert the sous vide immersion cooker into the liquid. Follow the manufacturer's guidelines to set the temperature to 140 degrees Fahrenheit (60 degrees Celsius).

Rinse corned beef under a gentle stream of cool water to remove any excess salt, and gently pat it dry with paper towels. Sprinkle your desired seasonings evenly onto the fatty side of the beef, pressing them gently into the meat. Place the seasoned corned beef inside a large vacuum-sealed bag; seal it using your vacuum sealer.

Carefully place the sealed bag into the water, and set a timer for 48 hours to allow the corned beef to cook slowly.

Once the cooking time has elapsed, transfer the corned beef to a cutting board and slice it across the grain using a sharp knife.