Get Your Sous Vide and Smoke On For St. Paddy's Day!
We are hooked on sous vide cooking but when you add some smoke and beer to corned beef...well, you've just hit the St. Paddy's Day trifecta! We've been patiently waiting for the cold weather to break and now that the days are slowly getting warmer, we're busting out the grill to finish off our perfectly cooked sous vide corned beef. We especially love this recipe from grillseeker.com. Remember, you need at least 48 hours for the sous vide bath and then another 90 minutes to finish off on the grill.
Ingredients:
2 lbs corned beef
2 lbs assorted baby potatoes
1 lb petite baby carrots
1 head cabbage quartered
8 oz dark beer
8 oz beef broth
1/4 stick unsalted butter
1 tsp salt
1 tsp pepper
Instructions:
Prepare sous vide water bath to 137°F.
Remove corned beef from packaging, rinse with cold water, and seal in a vacuum bag.
Drop meat in water bath, clip bag to side of vessel, and allow to cook for 48 hours.
Prepare grill for indirect heat establishing a temperature at 325°F.
In disposable baking dish, spread out potatoes, carrots, and cabbage. Pour beer and broth over veggies, adding salt, pepper, and butter.
Remove corned beef from sealed bag and insert dependable internal temperature probe into thickest portion of meat.
Place meat and pan of veggies on grill over indirect heat, as far from heat source as possible and close lid. Let cook until internal meat temperature reaches 185°F and potatoes are fork tender, usually about 90 minutes.
Removed meat and veggies from grill, cover both with foil and let meat rest 10-15 minutes before slicing beef.
Place sliced beef on platter with veggies and serve.
