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Corned Beef

A corned beef brisket prepared with sous vide, smoking, and a cabbage side.

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Illustration of Corned Beef
Illustration

Ingredients

  • corned beef brisket
  • water, cold for soaking and ice bath
  • rub
  • cabbage, more than recipe says
  • sauce
  • butter, double the amount for horseradish butter
  • horseradish, for butter

Steps

1Prepare the meat

  1. Add the corned beef brisket to a container of cold water and soak for a day, changing the water three times.
  2. Transfer the brisket to a sous vide bath set to 150 °F and cook for 36 hours.
  3. After the sous vide, chill the brisket in an ice bath for 30 minutes.
  4. Pat the brisket dry, then add the rub and let it rest for 10 minutes while the Traeger heats.
  5. Smoke the brisket at 225 °F for 90 minutes.
  6. Rest the cooked brisket in foil for 1/2 hour.

2Prepare the vegetables and accompaniments

  1. Prepare the cabbage (and other vegetables) and roast at 325 °F for 90 minutes, removing the cabbage partway through to avoid over‑browning.
  2. Make the sauce as described in the original recipe.
  3. Make horseradish butter, using butter and horseradish (double the butter amount).