Irish Corned Beef With Cabbage

Ingredients

• 4-5 lbs corned beef (preferably the top rib, but silverside is good, too)
• 2 onions, peeled but left whole
• 6 cloves
• 2 bay leaves
• 8 black peppercorns
• 3 large carrots, peeled and cut into 3 pieces each
• 4-6 potatoes, peeled and halved (evenly sized floury about 4oz each)
• 1 medium green cabbage
• salt & freshly ground black pepper
• hot mustard, to serve (optional)

Directions

1. 1

   Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.

2. 2

   Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.

3. 3

   Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.

4. 4

   Add the carrots and bring back to the boil.

5. 5

   Then add the potatoes and simmer for 15 minutes.

6. 6

   Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.

7. 7

   Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.

8. 8

   Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.

9. 9

   Serve with some hot mustard, if you wish.