Smoked Sous Vide Corned Beef with Beer Braised Cabbage
This classic meal is a staple of St. Patrick's Day celebrations and family dinner tables.
Cook Time1 hourhr30 minutesmins
Sous Vide Bath2 daysd
Total Time1 hourhr30 minutesmins
Course: Main Course
Cuisine: American, Irish
Servings: 8
Ingredients
2lbscorned beef
2lbsassorted baby potatoes
1lbpetite baby carrots
1headcabbagequartered
8ozdark beer
8ozbeef broth
1/4stickunsalted butter
1tspsalt
1 tsppepper
Instructions
Prepare sous vide water bath to 137°F.
Remove corned beef from packaging, rinse with cold water, and seal in a vacuum bag.
Drop meat in water bath, clip bag to side of vessel, and allow to cook for 48 hours.
Prepare grill for indirect heat establishing a temperature at 325°F.
In disposable baking dish, spread out potatoes, carrots, and cabbage. Pour beer and broth over veggies, adding salt, pepper, and butter.
Remove corned beef from sealed bag and insert dependable internal temperature probe into thickest portion of meat.
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.
Removed meat and veggies from grill, cover both with foil and let meat rest 10-15 minutes before slicing beef.
Place sliced beef on platter with veggies and serve.