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. 

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

Instructions

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.