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.
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.
Bring to the boil and simmer for about 30 minutes per 500g. Skim the scum from the surface several times during the cooking process.
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.
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.
Drop some peeled, whole dutch carrots into the beef pot with around 15 minutes of cooking time to go.
After an hour, switch off the heat and allow the meat to rest in the liquid for 30 minutes.
Remove the beef from the stock and cut into thick slices
Serve with braised cabbage, boiled carrots, mash potato and your amazing mustard sauce.