Here is what you need:

• 3 lbs corned beef brisket, pre-brined, with pickling spice packet (a blend of  mustard seeds, allspice, coriander seeds, cloves, ginger, red pepper flakes, bay leaf and cinnamon)
• 1 cup beef stock

Preparation:

Sous-Vide:

1. Set sous vide machine to 82C/180F.
2. Rub pickling spice packet on the fat side of the corned beef. Put the corned beef and beef broth in a freezer bag, and remove the air using a vacuum sealer or the displacement method. Drop the bag in the bath for 10 hours.

To Finish:

1. To finish the corned beef, heat up the skillet on medium high and sear all sides. Alternatively, place the corned beef under the broiler for 1 to 2 minutes. Make sure to watch closely to ensure the meat does not get burned. 
2. Serve with cabbage and potatoes, and enjoy the most succulent corned beef, ever!

Of course, St. Patrick’s Day wouldn’t be the same without some beer (preferably green), serve alongside your wonderfully filling and savoury Irish corned beef. Pro tip: The leftovers make for great sandwiches the next day!

Enjoy! If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.