Corned beef with white cabbage, potatoes and carrots recipe

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  • Serves 4

1200g corned beef (brisket)
1 onion
3 cloves
1 bay leaf
6 peppercorns
600 g waxy potatoes, e. g. red-skinned
1/2 white cabbage
1 bunch young carrots
2 sprigs thyme
 

Ingredients

1200g corned beef (brisket)
1 onion
3 cloves
1 bay leaf
6 peppercorns
600g waxy potatoes (eg red-skinned)
1/2 white cabbage
1 bunch young carrots
2 sprigs thyme

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Preparation

Put the corned beef into a pan and cover with hot water. Peel the onion and stud with cloves. Add to the pan with the bay leaf and peppercorns. Bring to the boil and simmer gently for about 1 hour.

Meanwhile wash and scrub the potatoes and cut into wedges lengthwise. Remove the stalk and outer leaves from the cabbage and cut the cabbage into large wedges. Scrape or peel the carrots and remove the tops or just shorten them, whichever you prefer. Wash the carrots well if you are leaving the tops on.

Add the prepared vegetables to the meat pan with the thyme and cook for a further 30 minutes.

When done, slice the meat thinly and serve with the vegetables. Mustard or horseradish goes well with this dish.

If you enjoyed this Corned beef with white cabbage, potatoes and carrots recipe then browse more meat recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
09 Aug 2010 10:51 AEST
Bob Petty
Kedron Brisbane
Corned Beef
Love my corned dog, great on sagos, with pickle and cheese. Best in the slow cooker.
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