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Smoked Sous Vide Corned Beef with Beer Braised Cabbage

Smoked-Sous-Vide-Corned-Beef-with-Beer-Braised-Cabbage

We’re approaching St. Patrick’s Day, and that means it’s time to get grilling on the classic Irish dish: Corned Beef.

Honestly, I thought about writing up a recipe for green beer, but you wouldn’t believe how hard that stuff is to grill!

Making corned beef at home can be labor intensive—this isn’t a dish you can throw together on a busy weeknight—but the rewards are huge. Not only will you have an impressive and delicious dinner, but you’ll have the fixings for some of the best sandwiches you’ve ever tasted (and we all know I’m a big fan of using your leftovers). I’ve also got some encouraging news for you: the 48 hour sous vide bath is essentially downtime—not even I would stand over a grill for two days!

If you’re on a budget, postpone your St. Paddy’s Day feast. I like to hit the grocery store right after St. Patrick’s Day, when prepackaged corned beef is on sale. Time it right and you can pick up corned beef for $2-$3—throw them in the freezer and you can make this dish all year.

Finally, a note on beer. It doesn’t have to be green, but it should be flavorful. I recommend a good stout for the job, but a porter is also a great choice.

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Smoked Sous Vide Corned Beef with Beer Braised Cabbage

Serves: 6-8 | Sous Vide Bath: 48 hours | Cook time: 90 mins.

Ingredients
2 lbs corned beef
2 lbs assorted baby potatoes
1 lb petite baby carrots
1 head cabbage, cut into quarters
8 oz dark beer
8 oz beef broth
1/4 stick of unsalted butter
1 tsp salt
1 tsp pepper

Step-by-Step

Step 1: Prepare sous vide water bath to 137°F. Remove the corned beef from packaging, rinse with cold water, and seal in a vacuum bag.

TIP: Occasionally, I’ll say if you don’t have a vacuum sealer, just use a zipper style plastic bag with as much air as possible removed. I don’t recommend that for this because of the length of time this will be in the water. I have actually had small holes form in those bags, which means the corned beef ends up cooking in the water, and trust me, that’s nasty.

Step 2: Drop meat in the water bath, clip bag to side of vessel, and allow to cook for 48 hours.

raw corned beef

Step 3: Prepare grill for indirect heat, and establish temperature at 325°F. If you’re using a charcoal grill, add a couple chunks of apple or pecan wood. If you’re using a gas grill, use wood pellets or some of the Lynx apple or pecan wood chunk mix.

Step 4: In a disposable baking dish, spread out potatoes, carrots, and cabbage. Pour beer and broth over veggies, adding salt, pepper, and butter.

vegetable ingredients for Sous Vide Corned Beef with Beer Braised Cabbage

Step 5: Remove corned beef from sealed bag, inserting dependable internal temperature probe into thickest portion of meat.

Step 6: Place meat and the pan of veggies on grill over indirect heat, as far from heat source as possible and close lid. Let cook until internal meat temperature reaches 185°F and potatoes are fork tender—usually about 90 minutes.

grilling Corned Beef with Beer Braised Cabbage

Step 7: Remove meat and veggies from grill, cover both with foil, and let meat rest 10-15 minutes before slicing beef.

slice beef for Sous Vide Corned Beef with Beer Braised Cabbage

Step 8: Place sliced beef on platter with veggies and serve.

Sous Vide Corned Beef with Beer Braised Cabbage complete

Make this Smoked Sous Vide Corned Beef with Beer Braised Cabbage recipe:

Smoked Sous Vide Corned Beef with Beer Braised Cabbage
Cook Time
1 hr 30 mins
Sous Vide Bath
2 d
Total Time
1 hr 30 mins
 
Course: Main Course
Cuisine: American, Irish
Ingredients
  • 2 lbs corned beef
  • 2 lbs assorted baby potatoes
  • 1 lb petite baby carrots
  • 1 head cabbage quartered
  • 8 oz dark beer
  • 8 oz beef broth
  • 1/4 stick unsalted butter
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Prepare sous vide water bath to 137°F. 

  2. Remove corned beef from packaging, rinse with cold water, and seal in a vacuum bag. 

  3. Drop meat in water bath, clip bag to side of vessel, and allow to cook for 48 hours.

  4. Prepare grill for indirect heat establishing a temperature at 325°F. 

  5. In disposable baking dish, spread out potatoes, carrots, and cabbage. Pour beer and broth over veggies, adding salt, pepper, and butter. 

  6. Remove corned beef from sealed bag and insert dependable internal temperature probe into thickest portion of meat. 

  7. Place meat and pan of veggies on grill over indirect heat, as far from heat source as possible and close lid. Let cook until internal meat temperature reaches 185°F and potatoes are fork tender, usually about 90 minutes.

  8. Removed meat and veggies from grill, cover both with foil and let meat rest 10-15 minutes before slicing beef.

  9. Place sliced beef on platter with veggies and serve.