In honor of my Irish-American ancestry:
I had some lean beef country-style chuck ribs (think no bone...), about half a pound left over from the preparation of some other meal. So they were "corned" for 3-4 days and then sous-vide with some butter for 48 hours @140*F. This resulted in an extremely interesting and desirable texture to the chuck.
The meat and juice went into a quart of beef stock and simmered for a few minutes then were removed.
Added a quartered cabbage, quartered onion, 5 carrots in 1" pieces and two peeled russets also cut into 2" chunks.
Shred a little of the corned beef and sprinkle on top. Cover and braise for a couple hours.
Near the end, I'll add the rest of the beef and a couple of fresh sausages to finish it off.
Serve with coarse house mustard. And beer.
I can't wait for the meal! Dinner... lunch... this will be the main meal for today.