*
Here are a few recipes I shared over the years, all in one place! Whether you’re looking to make shepherd’s pie, soda bread, or colcannon, I’ve got you covered. Check out the links below. I know the traditional way of preparing the corned beef is to boil it, but I am sharing the way I prepare mine, in a not so traditional way, sous vide. It’s the only way I prepare it now and I get rave reviews from friends and family. I have also included information on how sous vide works in a link below.

Sous Vide Corned Beef

1 2-1/2-3 lbs. Uncured Corned Beef*

Remove packaging, and place the corned beef into a bowl of cold water. Make sure it is fully submerged. Let it soak for 15 minutes. Drain the water and repeat. Pat dry and place in a sous vide bag, whether it’s a reusable silicone bag or the more traditional food grade approved bags. Add the spice pack to the bag, seal it, and place in the water bath. I cook it at 140° for 48 hours. Once finished, remove from bag, pat dry, slice, and serve. *I usually look for uncured corned beef, but if you use a cured corned beef, I highly recommend that you soak it in the refrigerator for 6 hours prior to cooking, changing the water 3 times. I find this necessary, so it’s not too salty.

Shepherd’s Pie
https://www.thesomervilletimes.com/archives/65836

Irish Soda Bread
https://www.thesomervilletimes.com/archives/56820

Colcannon
https://www.thesomervilletimes.com/archives/106700

Sous Vide
https://www.thesomervilletimes.com/archives/79454

Visit Dorothy’s website at http://ddimarzo2002.wix.com/thymethief.