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

Skillet Chicken Pie
Skillet Chicken Pie

by Olivia McCrimmon July 30, 2021 2 min read

During winter, we're no doubt craving heart-warming comfort food, with pies definitely ticking all the boxes! This recipe is a weeknight favourite as it's all made in one cast iron pan, which results in an easy clean up. We've packed this pie full of veggies so you don't have to feel guilty about indulging mid-week and with a layer of puff pastry, you know you'll have the kids wanting more!

Our Top 5 Freezer Friendly Meals
Our Top 5 Freezer Friendly Meals

by Olivia McCrimmon July 26, 2021 2 min read

There's some days where we're happy to spend the entire day in the kitchen, cooking countless meals and then there's others where cooking one meal can seem too much of a chore. So with the days that you're feeling particularly energetic, it's important to cook recipes that will hold up well in the freezer so that you've always got a quick, nutritious and most importantly, tasty meal that can be ready in minutes. We've listed our favourites below. 
Pork, Cabbage + Chive Potstickers
Pork, Cabbage + Chive Potstickers

by Olivia McCrimmon July 25, 2021 2 min read

There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise, but if you're struggling, just folding them into half moons will work well too!

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