Tender Corned Beef With Celeriac, Carrots and Cabbage

by Thekissingcrust
8 Servings
11 hr 45 min

This Corned Beef with Celeriac, Carrots and Cabbage is so easy and delicious that I love to make it year-round!

I used diced celeriac to make this classic dish a little more healthy.

For the corned beef, I used a premade corned beef, and soaked it in water for 24 hours before cooking it with my sous vide immersion cooker. As I was prepping the meat for cooking, I tried an interesting thing: I filleted about half of the fat off one side, and placed it over the other side of the corned beef. My thoughts were the fat would cook into both sides of the meat and make it more tender. I'm not 100% sure if this technique did a lot, but the corned beef ended up being the best we've ever had! I cooked the corned beef in my sous vide at 180° F for 10 hours. The cabbage wedges, carrots, celeriac and onion are simply simmered in the sous vide drippings in a dutch oven for about 1 hour or until soft.

After soaking the corned beef for 24 hours, I filleted the fat cap in half, and placed the piece on the other side of the meat.

The meat goes into a bag, sprinkle in the spice bag, and into the sous vide for 10 hours!

About 1 and a half hours before dinner, I started peeling, chopping and slicing the vegetables. I simmered them in the drippings from the corned beef.

And finally, it is time to eat! Tender and juicy, this will be the best corned beef you've ever had!

Tender Corned Beef With Celeriac, Carrots and Cabbage
Recipe details
  • 8  Servings
  • Prep time: 45 Minutes Cook time: 11 Hours Total time: 11 hr 45 min
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For the corned beef
  • 1 purchased corned beef
  • 1 - 2 gallons water
For the vegetables
  • 1 head celeriac, peeled and diced
  • 6 carrots, peeled and diced
  • 1/2 head cabbage, cut into wedges
  • 1 onion, peeled and sliced
For the corned beef
Three days before you want to eat this, start by preparing the corned beef. I usually start at 7 or 8 am three days before the meal. Remove corned beef from the package, rinse well under cold water, and place in a large bowl or pot. Fill with 1 to 2 gallons of fresh, cold water. Cover and refrigerate for 24 hours.
The next morning at around 7 am, start heating your sous vide immersion cooker to 180°f.
Remove the corned beef from water. Dry off. Use a filet knife to carefully remove half of the fat layer, and place this piece on the other side of the meat.
Place corned beef in sous vide cooking bag of choice, along with the spices from the purchased corned beef.
Cook for 10 hours, then place bag (with corned beef and all the juices) into the fridge to chill overnight.
For the vegetables
Place all chopped vegetables in Dutch oven. Pour juices from corned beef into Dutch oven. Cover and simmer for about 1 hour, or until vegetables are almost tender when pierced with a fork. Meanwhile, slice cold corned beef into serving size slices. About 20 minutes before vegetables are done, lay corned beef slices over vegetables and cover Dutch oven with lid.  
Serve immediately when vegetables are tender and corned beef is heated through.
  • I've found that by using the purchased corned beef, extra seasoning isn't needed. But feel free to add seasonings to your tastes!