Sous Vide Corned Beef and Cabbage

Sous Vide Supreme
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Main Course


  • Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 lbs corned beef
  • 6 slices bacon cut into 1/2" strips
  • 1 head cabbage cut into 1" strips
  • 2 cups chicken stock
  • 1/2 cup champagne vinegar


  • Pre-heat the water oven to 134ºF.
  • Put the corned beef into a cooking pouch and vacuum/seal.
  • Submerge the pouch in the water oven and cook for 48 hours
  • 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 (15 to 30 ml) 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″ (1.3 cm – 2 cm) slices and serve atop the cabbage.
Keyword cabbage, corned beef, sous vide