Corned Beef

by Ruby Hagen May 15, 2020 2 min read

Corned Beef

Shop This Recipe

In lieu of a real holiday, we're taking a trip down memory lane with this corned beef, mash, carrots and caraway braised cabbage – just how Nan used to make it. And of course, extra mustard sauce. Because old school is cool again.  

Serves 4
2 hours

Ingredients:

750g-1kg Traditional Corn Beef

From the pantry or the Hagen’s veggie box:

1 large onion

6 cloves

1 carrot

1 celery stick

12 black peppercorns

2 bay leaves

1 tbsp of vinegar

2 tbsp of brown sugar



For the mustard sauce:

2 tbsp of butter

2 tbsp of plain flour

1 cup of milk

1 tbsp of mustard powder

2 tbsp of water

2 tsp of sugar

1 tbsp of vinegar

 

Method:

  1. Stud the peeled onions with the cloves. Roughly chop the carrot and celery. Place all ingredients in a large pan and cover with cold water.
  2. Bring to the boil and simmer for about 30 minutes per 500g. Skim the scum from the surface several times during the cooking process.
  3. Meanwhile, make your mustard sauce. Put 2 tbsp of flour and 2 tbsp of butter in a pan and stir together over low heat until the mixture starts to dry slightly. Add half a cup of milk and stir until thick and smooth. Add another half cup of milk and continue to stir until thickened. Remove from heat. Mix a tbsp of mustard powder with 2 tbsp of water and add to the béchamel. Mix 2 tsp of sugar with 1 tbsp of vinegar and add to the béchamel. Season. Done.
  4. Make your braised cabbage. Thinly slice half a cabbage. Add tbsp of butter to a large pot then add the cabbage. Stir to coat and allow to cook down. The moisture from the cabbage will be enough to cook and steam the cabbage. Add 1 tsp of caraway seeds, a good splash of vinegar and a pinch of sugar to taste. Stir and allow to braise until soft. Add a little of the corned beef liquid if the cabbage gets a little dry. Season.
  5. Drop some peeled, whole dutch carrots into the beef pot with around 15 minutes of cooking time to go.
  6. After an hour, switch off the heat and allow the meat to rest in the liquid for 30 minutes.
  7. Remove the beef from the stock and cut into thick slices
  8. Serve with braised cabbage, boiled carrots, mash potato and your amazing mustard sauce.


Also in Organic Recipes

Spanish Chicken with Chorizo
Spanish Chicken with Chorizo

by Olivia McCrimmon October 21, 2021 2 min read

This stew is a great example of showcasing how much flavour our newly released Fresh Chorizo can bring to a dish! ​It's paired with bone-in chicken thighs, where the skin has been seasoned and the fat is nicely rendered and crispy, tomatoes, oregano and olives. Another bonus, is that it's made in one pot for an easy clean up and can be served with rice or salad and fresh bread. 
Green Cacio e Pepe
Green Cacio e Pepe

by Olivia McCrimmon October 15, 2021 2 min read

Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
Shredded Lamb Shoulder Tacos
Shredded Lamb Shoulder Tacos

by Olivia McCrimmon October 07, 2021 2 min read

In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! ​We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid