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CORNED BEEF AND CABBAGE

Ingredients

  • 1 lb corned beef, sliced (see link to recipe above)
  • 8 small red potatoes, sliced in half
  • 1 bunch carrots, peeled
  • 1/2 cabbage, cut into squares
  • kosher salt
  • black pepper
  • olive oil
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Get ready for St. Patrick’s Day with my not-so traditional take on Corned Beef and Cabbage. Traditionally, the corned beef, cabbage, potatoes and carrots are all cooked in the same pot. As I often do, I wanted to take a different approach. Thankfully, I purchased this ANOVA precision cooker, along with an Anova Sous Vide Cooking Container with Lid, a few weeks ago. Admittedly, I have been having a lot of fun using it. Since it’s almost St. Patrick’s Day, I thought why not try making Sous Vide Corned Beef. Honestly, I could not be happier with how it turned out. So super tender, and juicy. The corned beef had the most perfect texture. Once the corned beef was finished, I went on to roasting the vegetables, instead of “boiling” them. Truly, the flavor profile the roasted vegetables lent to this dish was out of this world!

Love corned beef? Check out my recipe for The Best Two-Cheese Rueben Sandwich! This recipe was recently featured in the March 2021 issue of Neighbors of South Charlotte Magazine.

a cast iron pan full of corned beef and cabbage with roasted potatoes and carrots

HOW TO PREPARE CORNED BEEF AND CABBAGE

Prepare the corned beef using my directions linked above. Or, as an alternative, feel free to use your favorite recipe. Heat the oven to 415°. For the potatoes, I made it very simple on myself. In most grocery stores, you can find a small bag of red potatoes that are, steam in bag. Use these! Steam the potatoes in the microwave for about two minutes less than package directions. Remove from bag and cut in half.

On a sheet pan, layer in a single row, the carrots, potatoes and cabbage. Drizzle with olive oil. Season generously with kosher salt and black pepper. Roast until the vegetables are tender, and almost browned. Since the potatoes were almost fully-cooked prior, I did remove them before the other vegetables. Basically, as soon as they browned, I removed from sheet pan. Allow the carrots and cabbage to roast a bit longer.

a pan of carrots, cabbage and potatoes

To plate, add the roasted vegetables to a platter. Layer on the corned beef. Be sure to slice the corned beef against the grain. ENJOY my version of Corned Beef and Cabbage. Happy St. Patrick’s Day! Leftovers are great for up to two to three days in the fridge and can also be used to make an amazing Two-Cheese Rueben Sandwich (see link above). This recipe will easily feed a family of four.

a cast iron pan full of corned beef and cabbage with roasted potatoes and carrots

Excited about sous vide? If you are looking for more sous vide ideas, check out my recipes for Sous Vide Egg Bites, Sous Vide Steak, Sous Vide Bread Pudding, and Sous Vide Cheesecake Jars.

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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