Traditional St. Patrick's Day

Corned beef with all the trimmings all cooked with Joule! Corned beef 140F for 48 hours. Veggies cooked at 185F, carrots 2 hours, cabbage 1.5 hours and potatoes for 1 hour. Service with a horseradish sour cream sauce.

Find more posts tagged with

What’s for Dinner

Comments

pd3ski_278514

Traditional boil never had those colors... nice!!

How did you joule the cabbage?

fisher23

185°F, 1.5 hours...should have gone 2 hours. Bagged with butter and champagne vinegar. Same bath as the carrots and potatoes, each in their separate bags.

pd3ski_278514

Ok that makes sense, sure looks good. How much vinegar did you use? Thanks for the time update.

Btw ... just pulled the trigger on the 215 vac 😊

Thanks for previous comments!

fisher23

Just poured some in, I guess about 2 teaspoons. You'll love the 215, I use mine so much more than I ever thought I would.

pd3ski_278514

Posting limit... anyway, went down to Costco Astoria to pick up a tool chest style that I've seen in Portland but they didn't have much of anything so I'll head to pdx soon. That's a nice little cart fits perfectly, haven't noticed that one over here. Ya never know what you'll see from one Costco to the next!

matthewmicahhall

Looks awesome -- as pd3ski already said, the colors are beautiful. Did you find that the acidic cooking liquid inhibited softening on the exterior of the potatoes?

fisher23

I only used the vinegar in the cabbage bag, not with the potatoes. Each item were individually bagged.

matthewmicahhall

Ah -- understood. Thanks for the clarification.

Richard_460572

dayuuum this looks hella good