Sous Vide Corned Beef and Sauerkraut

Total Time: 24 Hours 10 Minutes
Main Ingredient: 1 Black Canyon® Angus Beef Boneless Corned Beef Brisket, about 3 pounds
Servings: 8



1 Boneless Black Canyon® Angus Beef 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



  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.


Nutritional Information

Nutrition information per serving: 338 Calories; 16 g Total Fat (8 g Saturated Fat; 5 g Monounsaturated Fat); 99 mg Cholesterol; 795 mg Sodium; 15 g Total Carbohydrate; 1.8 g Dietary Fiber; 34 g Protein; 3.5 mg Iron; 4.3 mg Niacin; 0.3 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.2 mg Zinc; 27.9 mcg Selenium; 58 mg Choline.

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