A simple but rewarding meal.
1200 g corned beef (brisket)
1 bay leaf
600 g waxy potatoes (eg red-skinned)
½ white cabbage
1 bunch young carrots
2 sprigs thyme
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.