You Should Sous Vide Your Corned Beef
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#2G76T)
St. Patrick's Day just doesn't feel like St. Patrick's Day without corned beef, cabbage, and lots of beer and/or whiskey. I didn't feel like sous vide-ing any whiskey-we'd already kind of done that before-but the super moist, low and slow cooking method seemed perfectly suited for the cured, salty slab o' meat.