A twist on this classic St. Paddy’s dish!
3 lbs of Corned Beef
1 stick of butter
1/2 large yellow onion
1 head of cabbage
Rub the beef with 20-30 grinds of Molly’s Idahoan spice, along with any spices the meat came with. Melt 2T of butter in a pan, once heated, sear all sides of the beef & brown the onions.
Deglaze the pan with 1 cup of Jalapeno Wine.
Add 1 can of beer to the pan. Simmer and scrape all the bits from the bottom of the pan.
Transfer the beef, onion, and the rest of the butter and the wine/beer liquid into a sous vide bag. Sous vide at 180 degrees for 10 hours.
Remove the beef from the bag, set aside. Quarter the cabbage, remove the core and place in a pot. Add the cooking liquid from the sous vide bag, and bring to a boil. Cook until tender, about 8-12 minutes. Add extra broth to the liquid if needed.
For a more steak-like crust, pan sear the meat in a skillet with butter. Add an additional 15-20 grinds of Idahoan seasoning.