Traditionally in Ireland bacon and cabbage is served as part of the St. Patrick's Day feast. Corned beef is the American version dreamt up by Irish immigrants where beef was a more readily available option. Both are simple and delicious dishes, which are perfect for celebrating all things Irish.
Technique tip: When slicing cooked corned beef make sure to slice across the grain of the meat for perfect slices.
Swap option: As an alternative serving suggestion, serve slices of corn beef with creamy colcannon mash and a parsley sauce.
- 3½ pounds corned beef brisket
- 3 large carrots, cut into rough pieces
- 3-4 small onions, cut in quarters, roots trimmed and left intact
- 1 tablespoon pickling spices
- 1 bouquet garni (bay, parsley and thyme tied with string)
- 1 savoy cabbage, cut into 8 pieces, root intact
- 1 pound baby potatoes, cooked, for serving
- Salt and freshly ground black pepper
- Whole-grain honey mustard, for serving
1. Place the corned beef into a large Dutch oven, or a heavy pot with a lid.
2. Arrange the carrots, onions, pickling spices and bouquet garni around the beef. Season generously with salt and ground black pepper.
3. Cover completely with cold water, and place the pot over a high heat.
4. Bring to a steady boil before covering, lowering the heat and simmering for 2 hours.
5. Add the cabbage to the pot and cover again. Cook for a further 1 hour and 30 minutes or until the meat and vegetables are tender when pierced with a fork.
6. Remove the corned beef from the cooking liquid (discard cooking liquid and bouquet garni) and allow to cool slightly before slicing thinly.
7. Serve the slices surrounded by the cooked vegetables on a large platter with dollops of wholegrain honey mustard and baby potatoes.