Go Back
Sous vide corned beef with Irish Fried Cabbage
Print Recipe
4.92 from 37 votes

Sous Vide Corned Beef With Irish Fried Cabbage

Sous vide corned beef with Irish fried cabbage is a delicious and stress-free twist on a classic St. Patrick's Day dish. The sous vide cooking method guarantees a juicy, flavorful, and melt-in-your-mouth corned beef every time with minimal effort.  Add fried Irish cabbage, perfectly caramelized in a single skillet, for a delicious and impressive meal.
Prep Time10 minutes
Cook Time10 hours
Total Time10 hours 10 minutes
Course: Main Course
Cuisine: Irish, St. Patrick's Day
Servings: 6
Calories: 126kcal
Author: Chula King


  • Immersion Circulator
  • Large container to hold the water and the corned beef.


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 ½-inch pieces (See Tip 4)
  • 1 medium onion, chopped (about 1 cup)
  • ½ small head of cabbage, chopped (about 4 cups)
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper


Sous Vide Corned Beef

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

Irish Fried Cabbage

  • Cook bacon over medium heat in a 12-inch skillet 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 softens, 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.


  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 cutIt'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 (½ cup low fat sour cream, 2 tablespoons prepared horseradish, ½ tablespoon Dijon mustard, ½ teaspoon white wine vinegar, ⅛ teaspoon Kosher salt and pinch of freshly ground black pepper).
  7. The leftovers are just as good, and make amazing sandwiches!


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