Sous Vide Corned Beef with Colcannon and Coleslaw

Sous Vide Corned Beef

1.5 – 2.0 lbs. Corned Beef

1 Tablespoon Pickling Spices

1/4 Cup Ken’s Light Honey Mustard Dressing

1. Remove coned beef from package and pat dry
2. Rub with spices and dressing
3. Vacuum and sous vide for 28 hours at 135°F
4. Remove from vacuum package and drain corned beef from liquid.
5. Pat dry and pan sear corned beef on all sides before serving.

Colcannon

2 lbs. Russet Potatoes, cut into 2 inch pieces

3 Slices Bacon

1/2 Cup White Onion, 1/4 inch diced

1 Clove Garlic, minced

1 Cup Milk, heated

2 Cups Cabbage, finely shredded

1/4 Cup Sour Cream

Salt and Pepper, to taste

1/2 Stick Butter, melted

1. Boil the potatoes starting in cold water until fork tender.
2. While potatoes are boiling, pan fry bacon until crisp. Remove bacon from pan, and crumble into small pieces. Reserve the fat in the pan.
3. Over medium heat, sauté onions in bacon fat until translucent. Add garlic and heat for 30 seconds or until fragrant. Add in cabbage and cook until tender.
4. Once potatoes are cooked, remove from heat and drain. Mash with milk and sour cream.
5. Fold in cooked vegetables, bacon, and then plate.
6. Make an indentation in the center of the potato mixture and pour about 1 tablespoon of the melted butter in it.

Coleslaw

Click here for my coleslaw recipe

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