Irish Corned Beef With Cabbage

"From Rick Stein"
photo by a user photo by a user
Ready In:
3hrs 45mins




  • 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.

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