Sous Vide Corned Beef and Cabbage Recipe
Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs.
In this recipe we call for it to be cooked at 135F which was the temperature we liked best. However, our test with the corned beef cooked at 146F was also very good. It was drier than the 135F meat but a more tender. Either temperature will result in fantastic corned beef.
This is also wonderful when served with roasted potatoes, fresh bread, or a light salad.
Ingredients for Sous Vide Corned Beef and Cabbage
- 3 to 4 pounds of corned beef
- 1 head of cabbage, cut into 1/2 inch wide strips
- 6 slices of bacon, cut into 1/4 inch strips
- 1 to 2 cups fresh chicken stock
- 1/4 cup white wine vinegar
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Cooking Instructions for Sous Vide Corned Beef and Cabbage
At least 24 to 48 hours before serving
Pre-heat your sous vide water bath to 135F.
Vacuum seal the corned beef in a sous vide pouch and place the pouch into your water bath. Let it cook for around 48 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
At least 1 hour before serving
About 45 minutes before you are ready to eat begin to prepare the cabbage.
Over medium heat cook the bacon lardons until crisp and the fat is rendered. Pour out all but 1-2 tablespoons of the bacon fat.
Add the cabbage strips to the bacon pan and cook over medium-high heat for about 5 minutes. Add 1 cup of the chicken stock and the 1/4 cup of vinegar to the pan. Let the cabbage cook in the liquid until tender, adding more chicken stock as needed.
When the cabbage is almost tender, remove the corned beef from the water bath and the sous vide pouch. Slice the corned beef into 1/2" - 3/4" slices.
Serve the corned beef on a plate with the cabbage piled on top of it.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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