Sous Vide Corned Beef and Sauerkraut

Cook classic Corned Beef Brisket and cabbage using the sous vide cooking method and you'll have ingredients for a great Reuben sandwich. 

  • 24 hrs
    10 min
  • 8
    SERVINGS
  • 310
    Cal
  • 22 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 Boneless Corned Beef Brisket, about 3 pounds
  • 1 head green cabbage, sliced into thin wedges
  • 1/2 cup apple cider vinegar
  • 1 teaspoon caraway seed
  • 1 teaspoon celery salt

Cooking:

  1. Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.
  2. Preheat sous vide wand to 190° F.
  3. Place Corned Beef Brisket and seasoning packet in plastic food-safe bag and seal, removing as much air as possible.
  4. Cook's Tip: For best results use a vacuum sealer.
  5. Submerge bag in water. Set timer for 24 hours.
  6. Add cabbage and remaining ingredients to food-safe plastic bag, seal, removing as much air as possible, and submerge in stock pot with beef for last 2 hours of cooking time. 
  7. At end of cooking time, carefully remove bags from pot and transfer beef and sauerkraut to platter; keep warm.

Nutrition Information

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