Sous Vide Corned Beef and Cabbage gives the perfect example of the sous vide cooking method. The ending result of this cooking method will always have stronger flavor, will have better texture and will be as tender as a professionally cooked steak. You can serve it with roasted potatoes, fresh bread, or a light salad.
Sous Vide Corned Beef and Cabbage
For the Sous Vide Corned Beef
- 3 to 4 pounds of corned beef
For the Cabbage
- 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
For the Sous Vide Corned Beef (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 the Cabbage (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.
For the Finishing
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.