Sous Vide Corned Beef and Cabbage
Equipment
- Skillet
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
- 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
Instructions
- 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.
