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!