Sous Vide Corned Beef

Ingredients

• 1 3-5 pound corned beef brisket with seasoning packet
• 1 medium onion (chopped)
• 1/3 cup beef stock

Instructions

1. 1

   Heat a sous vide water bath to 145F degrees.

2. 2

   Rinse the corned beef thoroughly and let it soak in cool water for 30-60 minutes.

3. 3

   Rinse again and place in a vacuum seal bag (or freezer bag if using the water displacement method - see post above) with the seasoning packet, beef stock and onion.

4. 4

   Seal and cook in the water bath for 48 hours.

5. 5

   Remove from the bag and pat dry.

6. 6

   Heat a cast iron skillet over medium high heat and add 1 tablespoon of cooking oil.

7. 7

   Brown the brisket for 1-2 minutes on each side and remove.

8. 8

   Slice and serve with cabbage and carrots optional).

9. 9

   --- How to Roast Cabbage and Carrots: ---

10. 10

    Heat the oven to 400F degrees.

11. 11

    Chop 1 head of cabbage into 8 pieces and place on a baking sheet.

12. 12

    Chop 6-8 carrots into 2" pieces and place on a baking sheet.

13. 13

    Drizzle the cabbage and carrots with 2 tablespoons of olive oil.

14. 14

    Sprinkle with 1 tablespoon of salt and 1 teaspoon of pepper.

15. 15

    Use your hands to massage the oil, salt and pepper into the vegetables.

16. 16

    Roast for 30-40 minutes, flipping everything over halfway through.

17. 17

    Serve with corned beef.