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.