Note: Order Deadline Friday, March 9th @ 9PM
Erin go Bragh! We are delivering the luck of the Irish to you with our Sous Vide Corned Beef on St. Patrick’s Day. Historically, beef that was slaughtered and corned before the winter was served with the first fresh spring cabbage to break the Lenten fast on Easter. The term “corned,” means salt-cured, and comes from the old english word kernel, referring to the rock-salt kernels used to preserve the meat. Corned beef was one of the major exports from Ireland from the 17th-19th centuries, and was a staple of the British Army and Navy due to its preservative qualities.
Since the Chairman of CookDC does not eat cabbage, we will be providing two dinner options: 1) a traditional Corned Beef and Cabbage dinner with boiled potatoes and carrots, or 2) Reuben Sandwiches with roasted potatoes and carrots and homemade thousand Island (Don’t tell the chairman that sauerkraut is pickled cabbage). We are taking the guesswork out of the equation by cooking the corned beef Sous Vide at exactly 165 degrees for 12 hours. All that will be left for you to do is reheat the corned beef, cook the sides, and you will be celebrating your very own pot of gold in 30 minutes. It will be the best corned beef you have every tasted (even if you are Irish!).
Ithe Go Maith!
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Sous Vide Corned Beef
Cabbage or Sauerkraut
Reubens (Rye Bread & Roasted Potatoes and Carrots)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Egg (Salad). We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Double the Protein
Ithe Go Maith!