St. Pats 2018: Sous vide Corned Beef, Potatoes Au Gratin, Roasted Cabbage

Cooking corned beef sous vide is no-fuss and you can vary the time/temperature for different textures, from steak-like to shreddy.

We got a store-cured brisket before St. Patricks day and pressed in the seasoning from the supplied packet.

We vac-bagged it and cooked for 48 hours at 60C/140F and it held its texture enough to slice cleanly.

We wanted something more rich and "wet" than roasted or mashed potatoes, so we made potatoes au gratin: thinly slice then cook potatoes with garlic in milk until soft, add cream, then pour into casserole and broil until browned. Easy and yummy.

Instead of the usual insipid flabby, floppy, watery cabbage, we cut this little head into wedges, anointed with a good oil, and roasted in the same oven the potatoes were broiling in. This developed a really pleasant crunch to the outer leaves.