Sous Vide Corned Beef
Ingredients
The meat and liquid
-
3
pounds
corned beef brisket with spice packet
-
½
cup
stout beer
-
½
cup
beef stock
The vegetables
-
1
each
onion, quartered
-
1 ½
pounds
small potatoes
-
5
each
carrots, cut into thirds
-
½
head
cabbage, cut into wedges
Instructions
- Set the sous vide to 180°F.
- Rub spices on the fat side of the corned beef.
- Place the corned beef, stout beer, beef stock, and onion in a bag and remove the air.
- Submerge the bag in the sous vide and cook for 10 hours.
- After cooking, remove the corned beef from the bag and save the liquid and onions.
- Sear the corned beef in a skillet for 1-2 minutes per side and let it rest.
- Transfer the saved liquid and onions to a pot with the potatoes and carrots, bring to a boil, then simmer covered for about 30 minutes until soft.
- Add the cabbage to the pot, cover, and cook for another 15 minutes.
- Remove the vegetables from the pot and serve alongside the corned beef.
Nutrition Facts (estimated)
Servings
6
Calories
593
Total fat
34g
Total carbohydrates
32g
Total protein
38g
Sodium
2856mg
Cholesterol
122mg
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