Sous Vide Corned Beef
Set sous vide to 180°F. Rub spices on fatty side of corned beef
Transfer corned beef, beef stock, and onion to a bag.
Pour stout beer over broth, onion, and corned beef.
Remove air using a vacuum seal or water displacement method.
Drop bag into sous vide & cook for 10 hours.
Remove bag from water & save all the liquids & onion in the bag.
Transfer corned beef to a heated skillet over med-heat. Sear 1-2 mins on each side & set aside.
Transfer liquid and onions from bag to large pot with the potatoes and carrots. Bring pot to a boil then reduce to a simmer. Cover with lid. Cook vegetables for about 30 minutes, or until soft.
Add cabbage and cover with lid again. Cook for 15 minutes.
Remove veggies from pot & serve alongside corned beef. Enjoy!