Corned beef and cabbage

This was really good, better than the few times I've had it in a restaurant! I'll definitely make this again next year.

The store didn't have pre-brined the next year, so I brined my own using this recipe, which adds 5-7 days to the prep!

Corned beef (sous vide)

I looked around and there are a lot of recipes, at vastly different time and temperatures. I ended up going with this recipe which was 10 hours at 180°F, as was this one. At the other extreme was 48 hours at 135°F which seems like too low of a temperature to me.

• 1.95 lbs. brined corned beef with pickling spice packet
• 6 oz. beef stock
• Rub spice on all sides
• Vacuum seal with broth
• Sous vide 180°F/82°C 10 hours
• Reserve the jus
• Sear on all sides in a sauté pan

The corned beef, pre-brined, with a spice packet.

Season the beef with the spices on all sides.

Vacuum seal with 6 oz. of beef stock. I use a teaspoon of More Than Gourmet beef demi concentrate.

Sous vide for 10 hours at 180°F (82°C).

Remove from the sous vide and let rest for 15 minutes.

Sear the beef on all sides in a hot sauté pan.

Slice and serve. I had a 4 oz. serving for dinner with half of the the potatoes, carrots, and cabbage, and some of the broth from the vegetables.

Saved another 4 oz. serving with the rest of the vegetables for another dinner.

Vegetables

I also cooked:

• Small Yukon gold potatoes (20 min)
• Carrot, diced (20 min)
• Green cabbage (10 min)

I just boiled these in 16 oz. beef stock.

Packaging

After separating out two dinner servings (refrigerated), and a 3.6 oz. serving of just corned beef for a Reuben tomorrow, I had two servings left.

One 3.6 oz. for another future Reuben, and one 3.2 oz. serving, vacuum sealed and frozen.