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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. 

Cook Mode

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.
    4. 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.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!