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Home » Meats » Sous Vide Corned Beef with Irish Fried Cabbage with Onion and Bacon

Sous Vide Corned Beef with Irish Fried Cabbage with Onion and Bacon

By Chula King · March 3, 2020 · Updated December 1, 2020 17 Comments

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Corned Beef and Cabbage

Corned beef and cabbage is traditional fare for St. Patrick’s Day. For a nontraditional twist, I made Sous Vide Corned Beef with Irish Fried Cabbage. The corned beef was, moist, flavorful, and fork tender. The cabbage was brimming with flavor.

Sous Vide Corned Beef with Irish Fried Cabbage

What is Sous Vide?

Sous vide, pronounced “sue-veed” literally translates from French to “under vacuum”. It is a cooking technique whereby food is slow-cooked in a water bath to a precise level of doneness. Because the focus is on precise temperature control, sous vide produces perfectly cooked food without fail.

It didn’t disappoint here. Sous Vide was the perfect technique for cooking corned beef. 

Why Use Sous Vide

For some time, upscale restaurants have used the Sous Vide technique to produce perfectly cooked meals in what may appear to be a fraction of the time normally required. Why? Because the items can be cooked to the precise temperature utilizing Sous Vide, and quickly seared to produce the flavorful Maillard reaction.

Everything that I’ve cooked utilizing the Sous Vide technique has turned out amazingly good. My absolute favorite is Sous Vide Crème Caramel with this Sous Vide Corned Beef coming in a close second. Both the Master Taster and I were totally blown away with the amazing transformation of the crème caramel from the traditional way of cooking it in a water bath to the Sous Vide method.

If you have a relatively tough piece of meat, like corned beef or a cheap cut of beef, you can use Sous Vide to break down the meat’s tough muscle structure. The result is a tenderized meat that can rival expensive cuts of meat. Chicken and pork also benefit from the Sous Vide technique.

What Equipment Do You Need?

The most important piece of equipment that is need is an immersion circulator. An immersion circulator is a piece of electrical equipment that is immersed in a container of water.  It circulates and heats the water to a precise, consistently maintained temperature. I use the Anova immersion circulator that. Unfortunately, it has been discontinued. However, if you Google immersion circulator or search for it on Amazon, you will find a number of products that will work well.

You also need a large vessel that is deep enough to hold the water and keep what you are cooking immersed. I use the Cambro 12-quart polycarbonate square container. Rubbermaid also makes a comparable container. If you have a deep stockpot, you could use that as well.

Over the years, I learned that it helps to have a cover for the vessel to minimize the water evaporation. I started using a piece of aluminum foil, but ultimately got a silicon cover for the Cambro container. 

For the Sous Vide, the food needs to be packaged in an air-free container so that it doesn’t float. For this, I vacuum seal the food. However, you could also use a ziploc bag with as much of the air removed as possible.

That’s it! 

Sous Vide Corned Beef

Initially, I was going to cook the corned beef in my slow cooker, along with some cabbage, carrots, and potatoes. However, the more I thought about it, the more I thought that sous vide would be a perfect way to cook the corned beef. I was right! 

To start, I rinsed and patted dry a 3-1/2 pound piece of corned beef brisket. I didn’t want to use any of the liquid that the corned beef came in.

Then, I vacuum sealed the corned beef. I didn’t include the spices that came with the corned beef. Following Serious Eats’ advice, I placed the vacuum-sealed corned beef in a water bath at precisely 180° F for 10 hours.

Sous Vide Corned Beef with Irish Fried CabbageAfter 10 hours, I removed the vacuum sealed bag from the water bath. It was way past dinner time, so I put it in the refrigerator for another day.

When the moment of truth arrived, I removed the corned beef from the vacuum sealed bag, rinsed it well, and gave it a taste. Oh my – it was fork tender and full of flavor!

I patted it dry, and cut the layer of fat off the top (Photo 1). Then, I wrapped the corned beef in aluminum foil, and heated it in a 375° F oven for about 20 minutes. For serving, I cut the corned beef into pieces (Photo 2)

Cooked Corned BeefIrish Fried Cabbage with Onion and Bacon

I had parted with tradition in the way that I cooked the corned beef. Therefore, I thought that I would part with tradition in the way that I cooked the cabbage. Rather than boil the cabbage, I decided to fry it with onions, and top it with crispy bacon.

First, I cut some thick sliced bacon into 1/2-inch pieces, and cooked it over medium heat until it was crispy brown (Photo 3). This took about 10 minutes. Then, I drained the bacon on paper towels, and poured the fat from the skillet.

I returned about a tablespoon of the bacon fat to the skillet, and sautéed some chopped onions over medium heat for about 5 minutes until they began to soften (Photo 4). Next, I added the chopped cabbage and some salt and freshly ground black pepper (Photo 5).

I continued cooking the mixture over medium heat for another 10 minutes or so, stirring occasionally, until the cabbage was nicely softened. Finally, I sprinkled on the cooked bacon (Photo 6).

Steps for making Irish Fried CabbageFinishing the Meal

I decided to make Irish Stacked Potato Bites to serve with the nontraditional corned beef and cabbage. Instead of using Dubliner cheese, though, I used extra sharp cheddar cheese. It was just as good!

The Sous Vide Corned Beef was moist, flavorful, and fork tender. The Irish Fried Cabbage with Onion and Bacon was absolutely delicious. The Irish Stacked Potato Bites were a perfect complement to a perfect St. Patrick’s Day meal. Yum!

Sous Vide Corned Beef with Irish Fried CabbageWhat to do with Leftover Corned Beef

This Sous Vide Corned Beef is amazing. Equally amazing are some of my favorite recipes using leftover corned beef.

  • Reuben Quesadilla – If you like Reubens, you’ll go crazy over this easy to make Reuben Quesadilla. Mounds of corned beef, sauerkraut, and Swiss cheese are sandwiched between a flour tortilla, with Russian dressing on the side.
  • Mini Reuben Croustades – you’ll love these delectable bite-sized morsels with all of the fixin’s that you love in your reuben.
  • Ultimate Reuben – The Ultimate Reuben is piled high with tender thinly sliced corned beef, amazing homemade sauerkraut, tangy Russian dressing, and gooey melted Swiss cheese. All of this goodness is sandwiched between slices of rye bread that have been buttered and grilled.
  • Reuben Egg Rolls – Reuben Egg Rolls are the perfect St. Patrick’s Day appetizer, and the perfect way to use any leftover corned beef. Like the traditional Reuben, these Reuben Egg Rolls are brimming with not only corned beef, but also sauerkraut, Swiss cheese, and Russian Dressing.
  • Easy Reuben Sliders – If you like Reubens, you’ll absolutely love these Easy Reuben Sliders. They’re perfect for appetizers, brunch, lunch, or anytime. You can use leftover corned beef, or deli-sliced corned beef for these tasty morsels.

Chula’s Expert Tips

  • Don’t be tempted to Sous Vide the corned beef in its packaging from the grocery store. The packaging isn’t designed to withstand the heat from the cooking. I like to discard the liquid in the package as well as the packet of spices. 
  • The best cut of corned beef is the flat cut. It’s long and thin with a thick layer of fat on top that keeps the meat moist when cooked. The flat cut is the most likely cut that you will find at the grocery store and is best for slicing. 
  • I don’t remove any of the fat from the corned beef before cooking it. Once the corned beef has cooked, it is easy to scrape the fat off the top.
  • You can also use regular bacon for the fried cabbage if you don’t have thick cut bacon.
  • Oftentimes, I refrigerate the Sous Vide corned beef once it comes out of the water bath. When I’m ready to serve it, I remove it from the vacuum sealed bag, rinse and pat it dry, wrap it in aluminum foil and heat it in a 375°F oven for about 20 minutes to take the chill off it.
  • For a special treat, serve the corned beef with creamy horseradish sauce (1/2 cup low fat sour cream, 2 tablespoons prepared horseradish, 1/2 tablespoon Dijon mustard, 1/2 teaspoon white wine vinegar, 1/8 teaspoon Kosher salt and pinch of freshly ground black pepper).
  • The leftovers are just as good, and make amazing sandwiches and other corned beef dishes!
Sous Vide Corned Beef

Sous Vide Corned Beef With Irish Fried Cabbage With Onion And Bacon

Corned beef and cabbage is traditional fare for St. Patrick’s Day. For a nontraditional twist, I made Sous Vide Corned Beef with Irish Fried Cabbage. The corned beef was moist, flavorful, and fork tender, and the cabbage was brimming with flavor.
4.97 from 27 votes
Print Pin Rate
Course: Main Course
Cuisine: Irish, St. Patrick's Day
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 6
Calories: 126kcal
Author: Chula King

Ingredients

Sous Vide Corned Beef

  • 3 to 4 pounds corned beef brisket, rinsed and patted dry (See Tips 1, 2 and 3)

Irish Fried Cabbage

  • 4 slices thick bacon, about 5 ounces cut into 1/2-inch pieces (See Tip 4)
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 small head of cabbage, chopped (about 4 cups)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

Sous Vide Corned Beef

  • Vacuum seal corned beef brisket. Submerge in temperature controlled water bath at 180° F. Cook for 10 hours. Remove from water bath. Either refrigerate for another day, or remove from vacuum seal package. Rinse well and pat dry. Remove fat layer, slice, and serve. (See Tips 5, 6 andd 7)

Irish Fried Cabbage

  • Cook bacon over medium heat in 12-inch skillet over medium heat until crispy brown, about 10 minutes. Remove and drain on paper towels; set aside. Pour fat from skillet.
  • Return 1 tablespoon of fat to skillet. Add onion and sauté over medium heat until onion begins to soften, about 5 minutes. Add cabbage, salt, and pepper. Cook over medium heat, stirring occasionally, until cabbage begins to soften, about 10 minutes.
  • Sprinkle cooked bacon on top of cabbage and serve.
  • Yield: 4 to 6 servings.

Chula's Expert Tips

  1. Don't be tempted to Sous Vide the corned beef in its packaging from the grocery store. The packaging isn't designed to withstand the heat from the cooking. I like to discard the liquid in the package as well as the packet of spices. 
  2. The best cut of corned beef is the flat cut. It's long and thin with a thick layer of fat on top that keeps the meat moist when cooked. The flat cut is the most likely cut that you will find at the grocery store and is best for slicing. 
  3. I don't remove any of the fat from the corned beef before cooking it. Once the corned beef has cooked, it is easy to scrape the fat off the top.
  4. You can also use regular bacon if you don't have thick cut bacon.
  5. Oftentimes, I refrigerate the Sous Vide corned beef once it comes out of the water bath. When I'm ready to serve it, I remove it from the vacuum sealed bag, rinse and pat it dry, wrap it in aluminum foil and heat it in a 375°F oven for about 20 minutes to take the chill off it.
  6. For a special treat, serve the corned beef with creamy horseradish sauce (1/2 cup low fat sour cream, 2 tablespoons prepared horseradish, 1/2 tablespoon Dijon mustard, 1/2 teaspoon white wine vinegar, 1/8 teaspoon Kosher salt and pinch of freshly ground black pepper).
  7. The leftovers are just as good, and make amazing sandwiches!

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 270mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 0.5mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

Filed Under: International, Meats, Sous Vide, St. Patrick's Day, Vegetables

Reader Interactions

Comments

  1. Sasha @ Eat Love Eat says

    March 18, 2017 at 7:36 am

    I’ve never had homemade corned beef before! yum!

  2. Big Flavors from a Tiny Kitchen says

    March 19, 2017 at 1:01 pm

    What a fun twist on an Irish classic! I’m totally intrigued by sous vide and would have never thought to do corned beef in there.

  3. c2king says

    March 19, 2017 at 3:06 pm

    Sous vide is the only way that I make corned beef now. It consistently comes out perfect!

  4. nourishandfete says

    March 19, 2017 at 3:38 pm

    Love this interesting twist! Like others, I’ve never tried sous vide, but have heard so many good things, I will have to give it a try very soon!

  5. c2king says

    March 19, 2017 at 3:58 pm

    You won’t be disappointed! Both my husband and I were no end impressed with how moist and tender the corned beef was.

  6. Michael Lake says

    December 31, 2018 at 11:49 pm

    I like to reverse-brine my corned beef before cooking it. I let it sit in clean water overnight in the refrigerator and change the water in the morning.Just as regular brining transport salt deep into meat, this process draws out the salt and lets the flavor of the corned beef shine. It’s also a lot healthier.

  7. PudgeFactor says

    January 1, 2019 at 7:59 am

    What a great idea! I’m going to have to try that.

  8. WineCanine says

    March 10, 2019 at 12:38 pm

    I too like to soak my corned beef in plain water before cooking to remove some of the salt.

    Some other sous vide recipes go up to 48 hours at 145°F, but I really don’t see the point when it can get this good in 10. The time and temperature in this recipe are spot on as far as I’m concerned!

    I did pat corned beef spices onto the meat before sealing it in a bag (Penzey’s, not those that were packaged with it), then rinsed them off just before finishing in the oven. I also left the fat on, since there wasn’t that much of it and it tastes good.

    The fried cabbage was also excellent. Red onions and/or cabbage make the presentation even more festive.

  9. PudgeFactor says

    March 11, 2019 at 8:22 am

    It’s amazing to me how much better the corned beef is when using the sous vide method! I’m glad that you liked both the corned beef and the fried cabbage. I’m going to try using red onions next time!

  10. Gayle says

    March 18, 2019 at 9:25 pm

    I made all 3 recipes this St. Patrick’s Day. After 35 years of making boiled corned beef and cabbage, just like my mother used to make, my whole family said this was the best they ever had. The meet came out perfect – moist, not chewy, sliced like perfection and delicious. The sauteed cabbage was great and the small potato bites were like mini scalloped potatoes where you get the best parts of the crispy, melted cheese and potato. This will be my new go-to.

  11. Susan Barnes says

    March 19, 2019 at 2:46 pm

    We always have corned beef and cabbage for St. Patrick’s Day and decided to try this sous vide recipe after so many rather disappointing experiences with baking, boiling, and cooking in a slow cooker. My husband, our sous vide chef, wasn’t sure that cooking the corned beef at a high temperature for 10 hours was really going to work, as many online recipes recommended cooking it up to 48 hours at a lower temperature. But he was willing to give it a try. It turned out wonderfully; it was firm (sliced well without falling apart) and plenty moist. This is our new go-to recipe for corned beef!

    In the past we’ve cooked the cabbage with the corned beef. I love cabbage cooked almost any way, so I was OK with what we had been doing. But frying the cabbage with onions and topping with bacon was a real hit. I made more the next night to serve with leftovers.

    Thanks, Chula, for two more great recipes.

  12. PudgeFactor says

    March 19, 2019 at 4:32 pm

    Thanks so much Gayle for taking the time to let me know how these recipes turned out for you. My corned beef is consistently cooked to perfection utilizing the sous vide technique. I love the crispy melted cheese parts of the potatoes!

  13. PudgeFactor says

    March 19, 2019 at 4:34 pm

    Susan, I can’t imaging cooking the corned beef for up to 48 hours. After my first experience of using sous vide to cook the corned beef, I’ve never gone back to the more traditional methods. I absolutely love using the leftover corned beef for Reubens! I’m so glad that the recipes turned out well for you.

  14. Susan Barnes says

    March 17, 2020 at 7:47 pm

    5 stars
    We decided to stretch out St. Patrick’s Day a bit and cooked two Irish dinners in a row. Last night it was your recipe for Dublin Coddle (Fresh Market has great bangers) and tonight we had the sous vide corned beef and fried cabbage. It turned out just as tasty as it did last year, and with everyone hunkered down in semi-isolation these days, it’s great to create such delicious leftovers to delays more attempts at grocery shopping.

    Thanks for such great and easy Irish recipes, Chula. Apple cake for dessert!

  15. Chula King says

    March 17, 2020 at 9:07 pm

    Susan, Yum and double Yum! Every time I make the sous vide corned beef, I’m amazed ad how good it is. I’m so pleased that you enjoyed the recipes!

    Chula

  16. Kimberly Austin says

    March 22, 2021 at 3:48 pm

    I am looking forward to making my corned beef using your recipe via Sous Vide. I do have one question. It states that nutrional value Protein is 4g. I thought that it would be a lot higher. Just curious. Thank you, Kimberly

  17. Chula King says

    March 23, 2021 at 1:11 pm

    Hi Kimberly,

    I honestly don’t know about the protein nutritional value. I use a plug-in that takes care of the nutritional data based on the weight and number of servings. I agree, however, that 4g of Protein sounds really low. Sorry.

    Chula

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Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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