Corned Beef with Potatoes, Onions, and Cabbage

1. 1

   Put the unopened vacuum-packed point cut piece of corned beef into a pot with water to cover that has been heated to about 180F.

2. 2

   Keeping the water temperature at about the same level, cook the beef for 3 hours.

3. 3

   (Sometimes the bag cracks in the water and some of the juice comes out, but it doesnt really matter.)

4. 4

   After 3 hours of cooking, remove the corned beef from the bag and put it back in the pot with the potatoes, the onions, the leek, and the cabbage.

5. 5

   (When preparing just the corned beef, cook it in the bag the entire time.)

6. 6

   Continue to cook for an additional 45 minutes to an hour.

7. 7

   At that point, the corned beef will have an internal temperature of 170 to 180.

8. 8

   Cut the corned beef against the grain into thin slices, and serve on warm plates with the vegetables and a little of the cooking liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.