Corned beef cooked sous vide for 36 hours and then roasted in the oven for half an hour to reheat, with green peppercorn Dijon mustard (the best mustard I have had, tout court); cabbage cooked in the gelled juices of the corned beef; colcannon (mashed potatoes mixed with cooked greens and sausage).
Dinner, not pictured, was sandwiches of corned beef on rye, with caramelized onions cooked in beer, cheddar, a little Velveeta, and coleslaw for Caitlin/mustard for me.
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