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  • 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/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. I purchased this ANOVA precision cooker a few weeks ago, and I have been having a lot of fun using it. I thought, why not try corned beef. I could not be happier with how it turned out…tender and juicy…just the perfect texture. Click here for recipe. Once the corned beef was finished, I went on to roasting the vegetables. I so enjoyed the flavor profile roasting lent to this dish.

Love corned beef? Check out my recipe for The Best Two-Cheese Rueben Sandwich!

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

Heat oven to 415 degrees. I made it very simple on myself regarding the potatoes. In most grocery stores, you can find a small bag of red potatoes that are steam in bag. Get these! Steam in 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 with kosher salt and pepper. Roast until the vegetables are tender, and almost browned. I did remove the potatoes first. Since they are already steamed, as soon as they browned, I removed from pan. Allow the carrots and cabbage to roast a bit longer.

a pan of carrots, cabbage and potatoes

To plate, add the roasted vegetables and layer the corned beef slices on top. ENJOY my version of Corned Beef and Cabbage. Happy St. Patrick’s Day!

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

Excited about sous vide? Check out more of my sous vide recipes: Sous Vide Egg Bites and Sous Vide Steak!

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