Should you salt beef before sous vide?

If you’ve already brined the beef—whether using a wet brine or a dry rub—there’s no need to add additional salt before sous vide. In fact, over-salting can overpower the flavor. The brine penetrates deeply, and rinsing the beef before sealing helps balance it out for a perfect final result.

What is the salt to meat ratio for sous vide?

For dry brining, a good rule is to use 1.5% to 2% of the meat’s weight in salt. For wet brining, use 1 cup of kosher salt per gallon of water. This ensures your salt beef develops a deep flavor while still staying juicy and balanced once cooked sous vide.

What temperature is salt beef done?

Salt beef is technically safe to eat once it reaches 145°F, but for best texture, sous vide cooking at 135°F (57°C) to 155°F (68°C) for 48–72 hours is ideal. The long time at precise heat breaks down collagen slowly, giving you tender, flavorful meat every time.

What does Gordon Ramsay think of sous vide?

Although Gordon Ramsay was initially skeptical of sous vide, he’s since recognized its value in producing consistent, restaurant-quality dishes. In fact, many fine dining kitchens use sous vide—including his own restaurants. He’s even covered it in his own MasterClass , acknowledging its precision and efficiency.

Salt Beef Sous Vide – Juicy, Proven Method (48hrs Tip)

Description

This salt beef sous vide recipe creates tender, juicy brisket with bold, brined flavor—perfect for hearty dinners or piled high on rye for a classic deli-style sandwich.

Ingredients

Scale

4–5 lb beef brisket (flat or point cut)
1 cup kosher salt
1 tablespoon pink curing salt (Prague Powder #1)
2 tablespoons brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
4 cloves garlic, smashed
4 bay leaves
Water (enough to fully submerge the brisket)

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Instructions

Prepare the brine:
In a large container, mix the kosher salt, curing salt, sugar, peppercorns, coriander, garlic, and bay leaves into cold water.
Brine the brisket:
Place the beef into the brine and refrigerate for 5 to 7 days. Ensure it stays fully submerged (use a plate or weight if needed).
Rinse and dry:
After brining, rinse the beef thoroughly under cold water and pat it completely dry with paper towels.
Seal the beef:
Place the brisket in a vacuum-seal bag along with a few fresh bay leaves and garlic. Seal tightly.
Sous vide cooking:
Preheat your water bath to 155°F (68°C). Submerge the bag and cook for 48 hours.
Rest and sear:
Once done, let the meat rest in the bag for 10 minutes. Remove, dry the surface, and sear lightly in a hot pan to enhance aroma and color.

Slice and serve:
Cut the brisket across the grain. Serve hot with mustard and rye bread or chill for slicing later.

Notes

You can substitute with 135°F for 72 hours for a firmer, slicable result.
If using dry brine, apply salt rub and refrigerate for 48 hours instead of using a wet brine.
Salt beef sous vide freezes well—vacuum seal leftovers in portions and reheat in the sous vide bath.

Prep Time: 20 minutes
Cook Time: 48 hours

Nutrition

Serving Size: 6 oz per person
Calories: 320
Sugar: 2g
Sodium: 1300mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 28g
Cholesterol: 95mg