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 INGREDIENTS 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 INSTRUCTIONS Pre-heat the water oven to 134ºF/56ºC. Put the corned beef into a cooking pouch and vacuum/seal. Submerge the pouch in the water oven and cook for 48 hours … Read More
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