Corned Beef and Cabbage


In the spirit of St. Patrick’s Day, try out this festive new sous vide recipe for corned beef and cabbage. This recipe is from our SousVide Supreme One Pot cookbook.
Time: 48 Hours
Serves: 6 to 8



  • 4 pounds (1.81 kg) of corned beef
  • 6 slices of bacon, cut into ½ inch (1.3 cm) strips
  • 1 head of cabbage, cut into 1-inch (3 cm) strips
  • 2 cups (470 ml) chicken stock
  • 1/2 cup (120 ml) champagne vinegar


  1. Pre-heat the water oven to 134ºF/56ºC.
  2. Put the corned beef into a cooking pouch and vacuum/seal.
  3. Submerge the pouch in the water oven and cook for 48 hours
  4. About 45 minutes before you are ready to serve the meal, prepare the cabbage.
  5. In a skillet, over medium heat, cook the bacon pieces until they are crisp and the fat is rendered. Pour off all but 1-2 tablespoons (15 to 30 ml) of the bacon fat.
  6. Add the cabbage strips to the skillet, raise the heat to medium-high, and cook for about 5 minutes.
  7. Add the chicken stock and the vinegar to the pan and continue to cook the cabbage in the liquid until tender.
  8. When the cabbage is almost tender, remove the corned beef from the water bath and the cooking pouch.
  9. To serve, slice the corned beef into 1/2″ – 3/4″ (1.3 cm – 2 cm) slices and serve atop the cabbage.
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  1. Bill Meyers says:

    When purchasing a corned beef it usually comes with a spice packet (appears to be pickling spices), should that be added to the sous vide pouch or omited?
    Thanks for a great website!!

    SousVide Supreme responds: You could do it either way. But remember that sous vide cooking intensifies flavors, so you might want to use less.

  2. Richard Grossenbach says:

    How do we sous vide the veggies with the corned beef. I believe in 48 hour cook of the beef,but what about adding the vegetables during the cook?

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