Step 1

Set sous vide to 180° Fahrenheit.

Step 2

Rub spices on the fat side of corned beef.

Step 3

Transfer corned beef, stout beer, beef stock, and onion to a bag. Remove air using either a vacuum sealer or the displacement method.

Step 4

Drop bag in sous vide and cook for 10 hours.

Step 5

Remove corned beef from bath and bag, saving liquid and onions from the bag. Transfer corned beef to a skillet warmed over medium heat. Sear 1-2 minutes per side then set aside to rest.

Step 6

Transfer liquid and onions from bag to large pot with the potatoes and carrots. Bring pot to a boil then reduce to a simmer. Cover with lid. Cook vegetables for about 30 minutes, or until soft.

Step 7

Add cabbage to the pot. Cover again and cook for 15 minutes.

Step 8

Remove vegetables from pot and serve alongside corned beef.