ST. PATRICK’S DAY FEAST
St. Patrick’s Day! This day honors the Irish patron Saint with parades,
parties and lots of food and drink.
Traditional Irish foods are hearty. The meal is meant to keep your
stomachs full, and energy levels high. Typically, celebrations in the
United States include a feast of Corned Beef and Cabbage.
Corned Beef and Cabbage is relatively easy to prepare and can feed a
crowd. Traditionally, the entire meal is cooked up in a single pot.
However, let’s try something a little different this year. Sous vide has
quickly become a type of cooking method many are trying at home. All
it takes is a precision cooker. So, get ready for one juicy and tender
corned beef.
Ingredients
2 to 4 lb. brisket, trimmed
pickling spice, to coat
1 cup beef stock
8 small red potatoes, halved
1 bunch carrots, peeled
1 head cabbage, cut into squares
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
Set precision cooker to 180° for 10 hours. Coat the fatty side of the
corned beef with the pickling spice. Place in a sealable bag, or vacuum
sealer with the beef stock.
With about an hour left of cook time on the brisket, heat oven to 415°.
Lay the potatoes, cabbage and carrots in a single layer on a sheet pan.
Drizzle with olive oil. Season with kosher salt and black pepper.
Roast until tender and slightly browned. This should take about an
hour.
Place in bath. When finished, remove from bag and pat dry. Heat up a
cast iron pan and sear the brisket on both sides. Remove and slice
against the grain.
Plate everything onto a large platter and ENJOY! Leftover corned beef
makes for great Rueben sandwiches.
