Prep 45 mins
Cook 3 hrs
From Rick Stein
- 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)
- 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.
- Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
- 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.
- Add the carrots and bring back to the boil.
- Then add the potatoes and simmer for 15 minutes.
- 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.
- Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
- 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.
- Serve with some hot mustard, if you wish.