Corned Beef - Sous Vide

Set Sous Vide to 180°F for 10 hours 1. Rinse beef off and pat dry. Place into vacuum bag and into sous vide. Cook 10 hours. 2. Once beef is cooked, transfer to an airtight container along with cooking liquid. Let rest in refrigerator at least overnight, and up to 3 days. 3. In large saucepan or Dutch add seasoning packet, carrots, garlic, bay leaves, potatoes, and cabbage. Top up with water until vegetables are submerged. Cover saucepan. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes. Slice chilled beef and place into saucepan for final 10 minutes of cooking. Serve