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.
Course Holiday Fare, Main Course
Cuisine Irish
Keyword Cabbage, Corned Beef, St. Paddy's Day Dinner, Vegetables
Equipment
Sous Vide
Ingredients
Corned Beef & Vegetables
1package corned beef
new potatoesred, white, gold or a combination
1headgreen cabbagecored and thickly sliced
6-8carrotspeeled and cut into pieces
1-2applesPink Lady or Granny Smith both taste great
1Walla Walla Sweet or Mayan onionhalved and thickly sliced
Olive oilextra-virgin
Butter, salt, pepper, fresh parsleyto taste
Guiness Mustard Sauce
½cupcourse-grained mustardI use Trader Joes
2tbspregular Dijon mustard
2tbspGuinness Stout
1tbspshallotminced
1tsplight 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.