Recipe: Sous Vide Corned Beef and Cabbage & Hot Reuben Dip

WAUSAU, Wis. (WSAW) - Just in time for St. Patrick’s Day, Angie Horkan from the Wisconsin Beef Council is sharing a recipe that will be easy to perfect. No luck needed.

Sous Vide Corned Beef and Sauerkraut is classic Corned Beef Brisket and cabbage using the sous vide cooking method.

Sous Vide Corned Beef and Sauerkraut

Ingredients:

• 1 Boneless Corned Beef Brisket, about 3 pounds
• 1 head green cabbage, sliced into thin wedges
• 1/2 cup apple cider vinegar
• 1 teaspoon caraway seed
• 1 teaspoon celery salt

Cooking:

1. Attach sous vide wand to stock pot. Fill pot with water according to manufacturer’s instructions.
2. Preheat sous vide wand to 190° F.
3. Place Corned Beef Brisket and seasoning packet in plastic food-safe bag and seal, removing as much air as possible.Cook’s Tip: For best results use a vacuum sealer.
4. Submerge bag in water. Set timer for 24 hours.
5. Add cabbage and remaining ingredients to food-safe plastic bag, seal, removing as much air as possible, and submerge in stock pot with beef for last 2 hours of cooking time.
6. At end of cooking time, carefully remove bags from pot and transfer beef and sauerkraut to platter; keep warm.

Reuben Dip

Ingredients:

• 8 oz cream cheese softened
• 8 oz corned beef chopped
• 1 ½ cups Swiss cheese shredded
• 8 oz sauerkraut 1 can, drained
• ½ cup mayonnaise or sour cream
• ½ cup thousand island dressing or Russian dressing

Cooking:

1. Preheat oven to 400F. Lightly grease or spray a pie plate or an oven-proof skillet (9-12 inch).
2. Combine all ingredients in a bowl and mix well. Spread into prepared pan.
3. Bake for 20-25 minutes or until bubbly and golden
4. Garnish with chopped parsley and serve immediately with rye chips, crackers, or bread chunks.