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Sous Vide Corned Beef and Sauerkraut

Cook classic Corned Beef Brisket and cabbage using the sous vide cooking method and you'll have ingredients for a great Reuben sandwich. 

  • 24 hrs
    10 min
  • 8
    SERVINGS
  • 310
    Cal
  • 22 g
    Protein

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.

313 CALORIES

0 % *

7.2g SAT FAT

0 % DV **

21.7g PROTEIN

0 % DV

2.5 mg IRON

0 % DV

5.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 ounces: 313 Calories; 194.4 Calories from fat; 21.6g Total Fat (7.2 g Saturated Fat; 0.2 g Trans Fat; 0.8 g Polyunsaturated Fat; 10.5 g Monounsaturated Fat;) 111 mg Cholesterol; 1221 mg Sodium; 5.9 g Total Carbohydrate; 2.2 g Dietary Fiber; 21.7 g Protein; 0 mg Calcium; 2.5 mg Iron; 372 mg Potassium; 0.2 mg Riboflavin; 3.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.9 mcg Vitamin B12; 144 mg Phosphorus; 5.2 mg Zinc; 37.2 mcg Selenium; 78.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

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