Sous Vide Corned Beef and Sauerkraut

• 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.