Tuesday, March 27, 2012

Irish Corned Beef and Cabbage

Sous Vide Details: Cook Corned Beef at 180ºF for 10-12 hours

Ingredients, Serves 6-8:
  • Corned Beef:
    • 3-4 lb beef brisket
    • 4 tablespoon curing salt (I got some at William and Sonoma)
    • 4 tablespoon pickling spices
    • 4 teaspoon brown sugar
    • 4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 head of cabbage
  • 1 cup chicken stock
  • 1/4 cup champagne vinegar
So I decided to make corned beef from a regular beef brisket.  Be for warned, it takes 7 days to pickle the brisket into corned beef!

First, take your brisket and trim off most of the fat.  Mix the curing salt, brown sugar and garlic powder in a bowl.  Using a fork, punch holes in both sides of the brisket and rub the salt mixture into both sides of the brisket.  Now take the pickling spices and rub them into the brisket on both sides.  Once fully covered, take the brisket and seal it in a vacuum bag and place it into the refrigerator for 7 days.  Flip the brisket once every day.  If it's a thick brisket (more than 2 inches), you should let it pickle for 7 more days!  Once it's done, remove it from the bag and wash all the spices off the brisket and pat dry.  You now have corned beef!

Pre-heat water bath to 180ºF.  Lightly salt and pepper the corned beef and seam in plastic bag and drop in water bath for 10-12 hours.  The higher temperature and long cook time will worked to break down the connective collagen while maintaining a reasonably high level of water retention so that the corned beef is tender and moist.

About 15 minutes before removing the corned beef, you can start the cabbage.  Cut the cabbage into 1/8 wedges.  Add the chicken stock and vinegar to a large pot or deep walled pan.  Heat on medium high until just boiling and then add the cabbage.  Cook for about 15 minutes or until the cabbage is tender.  YOu can flip the wedges once or twice.

Remove the cabbage and diagonally slice the wedges into 1" stripes.  Layer a bed of the cabbage on a serving plate.  Remove the corned beef from the water bath and bag and thinly slice across the grain.  Place the corned beef slices on top of the cabbage and garnish with parsley or you favorite green herb.  Enjoy!

You can serve this dish with this sauce to!

Horseradish Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup horseradish
  • 1/4 teaspoon grated lemon zest
  • 1 teaspoons kosher salt
  • Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.


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