Sous Vide Corned Beef & Cabbage

A twist on this classic St. Paddy’s dish!

Ingredients:

3 lbs of Corned Beef

Sockeye Brewery’s Pale Ale

Potter Wines Jalapeno Wine

1 stick of butter

1/2 large yellow onion

1 head of cabbage

Molly’s Idahoan Spice

Step 1-

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.

Step 2-

Deglaze the pan with 1 cup of Jalapeno Wine.

Step 3-

Add 1 can of beer to the pan. Simmer and scrape all the bits from the bottom of the pan.

Step 4-

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.

Step 5-

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.

Step 6-

For a more steak-like crust, pan sear the meat in a skillet with butter. Add an additional 15-20 grinds of Idahoan seasoning.