Serves 6
- Hands-On Time 60 min
- Total Time 48+ hours
Ingredients
4 pounds corned beef (I use the pre-brined store brisket with the spice packet)
6 slices of bacon, cut into ½ inch strips
1 head of cabbage, cut into 1-inch strips
2 cups chicken stock
1/2 cup champagne vinegar
Directions
- Remove the corned beef from the store bag. Pour out the liquids and place the beef in a cooking pouch. Add the spices from the spice pack to the cooking pouch and vacuum seal.
- Cook the beef sous vide for 48+ hours at 134 degrees.
- About 45 minutes before you are ready to serve the meal, prepare the cabbage.
- In a skillet, over medium heat, cook the bacon pieces until they are crisp and the fat is rendered. Pour off all but 1-2 tablespoons of the bacon fat.
- Add the cabbage strips to the skillet, raise the heat to medium-high, and cook for about 5 minutes.
- Add the chicken stock and the vinegar to the pan and continue to cook the cabbage in the liquid until tender.
- When the cabbage is almost tender, remove the corned beef from the water bath and the cooking pouch.
- To serve, slice the corned beef into 1/2″ – 3/4″ slices and serve atop the cabbage.
Note: 140 degrees is more “medium” and still good. I’ve also done 137 degrees and 72 hours.
Stolen from : blog.sousvidesupreme.com/2011/03/sousvide-corned-beef-and-cabbage