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!
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.
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.
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