Corned Beef - Sous Vide

By Joan_Z

Ingredients

• 1 2 to 2 1/2 lb corned beef brisket

Preparation

Step 1

Set your Anova Precision cooker to 140ºF/60ºC.

Unwrap your pre-brined corned beef and pat dry with paper towels.

Place into a zip-locking bag and use the immersion method to release as much air as possible before sealing.

Place into the preheated water bath and set a timer or alarm for 48 hours.

While the cooking is coming to an end, chop a head of cabbage into quarters, removing the core with a knife. Then slice into 1/2"/1.25cm strips.

Remove the meat from the bath. You will see that a fair amount of juice has collected.

Take the meat out of the bag and set aside. Pour the bag juice into a frying pan and bring to a boil.

Add the cabbage to the boiling juice and turn with tongs frequently.
Once the liquid has just about completely evaporated and the cabbage is soft, transfer the cabbage to a warm serving plate.

Wait for the last of the liquid to evaporate and place the corned beef fat-side down to sear/color slightly.

Lightly sear the other sides before slicing the corned beef evenly.

Layer on top of the still-warm cabbage and serve. We recommend pairing with boiled potatoes and carrots for a traditional St. Patrick's Day feast anytime of year!