Tender Corned Beef With Celeriac, Carrots and Cabbage

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.