featured recipe
Corned Beef, Cabbage and Roasted Vegetables
I love this dinner and have prepared it for years, but never has it been as tender and delicious as when prepared in this way. The reason I decided to break away from my customary routine and instead, use the sous vide, was a practical one. Corned beef takes several hours to cook on the stove top, which means that one needs to be near the kitchen the entire time. We planned to entertain friends for dinner, but decided that we wanted to hit the slopes for the day. By using a water bath to cook the meat, we could leave while it was cooking and not worry about burning down the house.
Equipment
- Sous Vide
Ingredients
Corned Beef & Vegetables
- 1 package corned beef
- new potatoes red, white, gold or a combination
- 1 head green cabbage cored and thickly sliced
- 6-8 carrots peeled and cut into pieces
- 1-2 apples Pink Lady or Granny Smith both taste great
- 1 Walla Walla Sweet or Mayan onion halved and thickly sliced
- Olive oil extra-virgin
- Butter, salt, pepper, fresh parsley to taste
Guiness Mustard Sauce
- ½ cup course-grained mustard I use Trader Joes
- 2 tbsp regular Dijon mustard
- 2 tbsp Guinness Stout
- 1 tbsp shallot minced
- 1 tsp light brown sugar
Instructions
Prepare Corned Beef
- Rinse the corned beef before placing it in a vacuum sealed bag. Seal the bag and place it in a preheated 180° F sous vide water bath. Leave to cook for 10 hours, adding additional water when needed.****You can serve this up the day you cook it OR, I prefer cooking it a day ahead and letting it sit in the refrigerator over night. (It is much easier to slice this way).
- Half the new potatoes and place in a large pot filled with well-salted room temperature water. Bring to a boil and cook until tender. **If corned beef has been chilled over night in the refrigerator, slice and warm the slices in a large skillet with a tight-fitting lid, placed over the pot of potatoes.
- While potatoes are cooking, place vegetables on a large rimmed cookie sheet. (Use two if needed so as not to crowd the vegetables.) Drizzle generously with olive oil, season with salt and pepper and toss to coat. Place vegetables in a 400° F preheated oven and roast 20 minutes, turning half way through. (I cook until browned and the carrots still have a slight snap). Stir potatoes into melted butter and season with salt, pepper and freshly chopped parsley. Serve alongside roasted vegetables, slices of corned beef and plenty of Guinness mustard sauce.
Guinness Mustard Sauce
- Mix all ingredients together in a bowl to blend. Cover and refrigerate at least 2 hours. Can be made 2 days ahead, keep refrigerated.
Notes
Learn more about the wonders of SOUS VIDE cooking
featured recipes (past)
30 Minute Chili
This fast, easy and delicious chili comes together quickly when you use canned kidney beans. It takes a little longer if you opt to cook them, either in the instant pot or on the stove top. It is on the spicy side as written, so if you prefer a more mild chili, start with 1/2 tsp each of cumin, cayenne and chili powder and increase to taste.
Servings 6
Equipment
- Instant Pot (optional)
Ingredients
- 1 lb hamburger browned and drained
- ½ lb left-over brisket optional
- 2½ tbs olive oil
- 1 large yellow onion chopped
- 6 large garlic cloves minced
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 cup beef broth homemade is ideal
- 4 cups cooked kidney beans or 2-14.5 oz cans
- 2 cans diced tomatoes with juice 14.5 ounce cans
- 1 large green bell pepper diced
Instructions
Beans--skip this step if using canned kidney beans
- Prepare according to package directions OR
- Using an Instant Pot: rinse sort 1 lb of dried red kidney beans and place them into an Instant Pot, (you do not need to soak them first).
- Add 8 cups water and 1 tsp of saltCook on high pressure for 30 minutes and allow pressure to release naturally
- Brown and drain hamburger. (Since I just cooked up bacon for my double stuffed potato skins, I browned the burger in the rendered bacon grease for added flavor.)
- In a Dutch oven, sauté onion in olive oil until transparent. Add garlic and sauté until fragrant, about 30 seconds. Add seasonings, broth, beans and meat. Bring to a simmer and cook 20 minutes, stirring occasionally.Add green pepper and cook for an additional 10 minutes.Serve with chopped green onions, cilantro, shredded cheese and a dollop of sour cream.
