Easy Sous Vide Corned Beef

Instructions

• Remove corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
• Drain corned beef the next morning and pat dry. Paint all the sides with browning liquid. Sprinkle garlic powder and onion powder all over.
• Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
• Place sealed bag into the sous vide container and secure. Set circulator for 165 degrees Fahrenheit (74 degrees Celsius), set timer for 10 hours, and start the circulator.
• Carefully remove sealed bag from the water bath and allow to cool until it can easily be handled, about 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.