Name: Salt Beef Sous Vide
Prep time: 30 min
Cook time: 1440 min
Total time: 1470 min
Ingredients: 2 pounds beef brisket; 1/4 cup kosher salt; 2 tablespoons brown sugar; 1 tablespoon black peppercorns (crushed); 1 tablespoon coriander seeds (crushed); 2 teaspoons pink curing salt; 4 cloves garlic (minced); 2 tablespoons pickling spice; 4 cups water; 1 tablespoon vegetable oil

What Makes Salt Beef Sous Vide So Special

There’s something truly magical about the way Salt Beef Sous Vide transforms a humble cut of beef into a tender, flavorful masterpiece. Growing up in North Carolina, I learned early on that the best meals are the ones made with patience and care. This method, with its precise temperature control, ensures every bite is juicy, perfectly seasoned, and melt-in-your-mouth tender. Whether you’re hosting a special dinner or just craving a comforting meal, Salt Beef Sous Vide is a game-changer.

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One of my favorite things about this recipe is how it brings people together. I remember the first time I served it to my family—their eyes lit up with every bite. The sous vide method locks in all the flavors, making it a dish that feels both indulgent and approachable. If you’re new to sous vide cooking, don’t worry—I’ll guide you through every step. And if you’re curious about other ways to use pink salt in your cooking, check out my pink salt recipe for more inspiration.

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Ingredients for Salt Beef Sous Vide

For the brine

Beef Brisket – A well-marbled cut works best for that tender, melt-in-your-mouth texture.
Kosher Salt – Essential for curing and bringing out the beef’s natural flavors.

Brown Sugar – Adds a subtle sweetness to balance the savory notes.
Black Peppercorns – Crushed for a warm, earthy spice.
Coriander Seeds – Crushed for a hint of citrusy warmth.

Pink Curing Salt – A must for preserving that beautiful color and flavor.
Garlic – Minced to infuse the brine with aromatic depth.
Pickling Spice – A classic mix that adds complexity to the cure.

Water – The base for the brine—make sure it’s cold!

For finishing

Vegetable Oil – Use this for searing to give the beef that irresistible golden crust.

Cook Time for Salt Beef Sous Vide

When it comes to Salt Beef Sous Vide, patience is key. The prep time is minimal—just 30 minutes to mix the brine and prepare the brisket. But the real magic happens during the 24-hour cook time in the sous vide bath. This slow, steady process ensures the beef becomes incredibly tender and flavorful. In total, you’re looking at about 24 hours and 30 minutes from start to finish. Trust me, it’s worth every minute. For more tips on using pink salt in your cooking, check out my pink salt trick for weight loss.

How to Make Salt Beef Sous Vide

Step 1: Prepare the Brine

In a large mixing bowl, combine 1/4 cup kosher salt, 2 tablespoons brown sugar, 1 tablespoon crushed black peppercorns, 1 tablespoon crushed coriander seeds, 2 teaspoons pink curing salt, 4 cloves minced garlic, 2 tablespoons pickling spice, and 4 cups water. Stir vigorously with a whisk or spoon until the salt and sugar are fully dissolved, creating a uniform brine mixture.

Step 2: Brine the Brisket

Place the 2 pounds of beef brisket into a large resealable plastic bag. Carefully pour the brine mixture over the brisket, ensuring it is fully submerged. Seal the bag tightly, pressing out as much air as possible. Refrigerate the bag for 5 days, turning it once daily to ensure even curing throughout the meat.

Brisket in brine for Salt Beef Sous Vide

Step 3: Rinse and Dry the Brisket

After 5 days, remove the brisket from the bag and discard the brine. Rinse the brisket thoroughly under cold running water to remove any residual spices or curing salts. Pat the brisket dry with paper towels until the surface is completely moisture-free.

Step 4: Sous Vide Cooking

Preheat a sous vide machine to 155°F. Season the brisket lightly with extra kosher salt and black pepper, if desired. Place the brisket in a vacuum-sealed bag or a resealable plastic bag, using the water displacement method to remove all air before sealing. Submerge the sealed bag in the preheated sous vide water bath, ensuring the brisket remains fully submerged. Cook for 24 hours, checking occasionally to confirm the water level remains consistent and the heat is stable.

Brisket in sous vide bath for Salt Beef Sous Vide

Step 5: Sear and Serve

After cooking, remove the brisket from the bag and pat it dry with paper towels. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the brisket on all sides for 2–3 minutes per side, or until a golden-brown crust forms. Transfer the brisket to a cutting board and let it rest for 10 minutes. Slice the brisket against the grain into thin, even pieces. Serve warm immediately.

Sliced Salt Beef Sous Vide ready to serve

Pro Tips & Tasty Tweaks

Here are a few of my favorite tips and tweaks to make your Salt Beef Sous Vide even more delicious. These little adjustments can take your dish to the next level, whether you’re cooking for a crowd or just treating yourself.

Flavor Swap: Try adding a splash of apple cider vinegar to the brine for a tangy twist. It pairs beautifully with the richness of the beef.
Diet Tweak: If you’re watching your sodium intake, reduce the kosher salt slightly and add a bit more garlic and herbs for flavor.
Prep Fix: For an even more tender result, let the brisket rest in the fridge for an extra day after brining before cooking.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a bit of broth to keep it moist. For more storage tips, check out my pink salt diet recipe.

Nutrition and Health Benefits

When it comes to Salt Beef Sous Vide, it’s not just about the incredible flavor—it’s also packed with nutritional benefits. Beef brisket is a great source of protein, which helps keep you full and supports muscle repair. Plus, the sous vide method locks in all the natural juices, ensuring you get the most out of every bite. The brine, with its blend of spices and pink curing salt, adds depth of flavor without overwhelming the dish’s nutritional profile.

If you’re curious about how pink salt can enhance your health, check out my pink salt weight loss tips. For a deeper dive into the science behind salt in cooking, this scientific analysis of salt in sous vide is a fantastic resource. And if you’re looking for more ways to incorporate healthy ingredients into your meals, my pink salt diet recipe has plenty of inspiration.

A Lighter Version of Salt Beef Sous Vide

If you’re looking to enjoy Salt Beef Sous Vide with a healthier twist, there are a few simple swaps you can make. First, consider reducing the amount of kosher salt in the brine and adding extra herbs like thyme or rosemary for flavor. You can also skip the searing step or use a light spray of olive oil instead of vegetable oil to cut down on fat.

For those watching their sodium intake, try using a low-sodium broth in place of some of the water in the brine. And if you’re curious about other ways to make your meals healthier, my pink salt trick for weight loss offers some great tips. You can also explore my pink salt drink for weight loss for more ideas on staying healthy while enjoying delicious food.

Thoughtful Tips for Special Diets

If you’re cooking for someone with dietary restrictions, don’t worry—Salt Beef Sous Vide can still be a crowd-pleaser. For those who are sugar-conscious, you can replace the brown sugar in the brine with a natural sweetener like stevia or xylitol. These alternatives add a touch of sweetness without spiking blood sugar levels.

For a low glycemic index option, consider pairing the beef with roasted vegetables or a fresh salad instead of starchy sides. And if you’re looking for more diabetic-friendly recipes, my pink salt Ozempic recipe drink is a great place to start. Remember, small tweaks can make a big difference, so don’t be afraid to experiment and find what works best for you.

How to Serve Salt Beef Sous Vide

One of my favorite memories of serving Salt Beef Sous Vide was during a family reunion last summer. I paired it with a simple potato salad and a tangy coleslaw, and it was a hit with everyone at the table. The tender beef, with its rich flavor, was the star of the meal, and the sides complemented it perfectly.

For a more formal dinner, try serving the beef with roasted root vegetables and a drizzle of horseradish cream. If you’re in the mood for something lighter, a fresh arugula salad with a lemon vinaigrette is a great option. And don’t forget to check out my pink Himalayan salt drink recipes for a refreshing beverage to pair with your meal. For more ideas on how to make your meals special, my pink salt recipe has plenty of inspiration.

Mistakes to Avoid

When it comes to making Salt Beef Sous Vide, even the smallest missteps can affect the final result. One common mistake is not seasoning the beef properly. While the brine does most of the work, a light sprinkle of salt and pepper before vacuum-sealing can make a big difference. If you’re unsure about seasoning, my pink salt recipe has some helpful tips.

Another pitfall is overcooking the beef. Sous vide is forgiving, but leaving it in the water bath too long can make the meat mushy. Stick to the recommended cooking time for the best texture. For more on timing, check out this scientific analysis of salt in sous vide.

Lastly, don’t skip the searing step. While it’s tempting to serve the beef straight from the bag, a quick sear adds a beautiful crust and enhances the flavor. If you’re looking for a lighter option, a quick spray of olive oil works wonders. For more ideas, my pink salt trick for weight loss has some great suggestions.

I remember the first time I made Salt Beef Sous Vide—I was so nervous about getting it right. But with a little patience and these tips, you’ll avoid the common mistakes and create a dish that’s tender, flavorful, and absolutely unforgettable.

How to Store Salt Beef Sous Vide

One of the best things about Salt Beef Sous Vide is how well it stores. I often make a big batch and save some for later—it’s perfect for busy weeknights. After cooking, let the beef cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to five days.

If you’re planning to freeze it, wrap the beef tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It’ll stay fresh for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat it gently in a warm water bath or on the stovetop.

For more storage tips and tricks, check out my pink salt diet recipe. And if you’re looking for creative ways to use leftover beef, my pink salt drink for weight loss has some fun ideas.

I’ll never forget the time I pulled a batch of Salt Beef Sous Vide from the freezer for a last-minute dinner party. It was just as tender and flavorful as the day I made it—proof that a little planning goes a long way!

Try This Salt Beef Sous Vide Yourself

If you’ve been curious about sous vide cooking, Salt Beef Sous Vide is the perfect place to start. It’s simple, flavorful, and practically foolproof. I promise, once you try it, you’ll be hooked. There’s something magical about the way the beef turns out—tender, juicy, and packed with flavor.

I remember the first time I served this dish to my family. They were skeptical at first, but one bite was all it took to win them over. Now, it’s a regular on our dinner table. Whether you’re cooking for a crowd or just treating yourself, this recipe is sure to impress.

For more inspiration, check out my pink Himalayan salt drink recipes and natural Mounjaro with pink salt weight loss guide. And don’t forget to explore my pink salt hack 2025 for even more tips.

So, what are you waiting for? Grab your sous vide machine, some beef brisket, and let’s get cooking. Trust me, you’ll love the results!

Frequently Asked Questions

Can you sous vide salt beef?

Absolutely! Sous vide is a fantastic method for cooking salt beef. It ensures even cooking and locks in moisture, resulting in tender, flavorful meat every time.

Should you salt beef before sous vide?

Yes, a light seasoning before vacuum-sealing enhances the flavor. The brine does most of the work, but a sprinkle of salt and pepper adds an extra layer of taste.

How long should you cook salt beef?

For the best results, cook salt beef sous vide for 24 to 48 hours at 155°F (68°C). This ensures the meat is tender and fully infused with flavor.

What’s the best way to cook salt beef?

Sous vide is one of the best methods for cooking salt beef. It allows for precise temperature control, ensuring the meat is tender and juicy. Finish with a quick sear for added flavor.

Don’t Miss This Fan Favorite

Salt Beef Sous Vide has become a staple in my kitchen, and I hope it finds a special place in yours too. It’s a dish that brings people together, filled with warmth and flavor. So, gather your loved ones, try this recipe, and create your own memories around the table.

What Makes Salt Beef Sous Vide So Special