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.
750g-1kg Traditional Corn Beef
From the pantry or the Hagen’s veggie box:
1 large onion
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
- 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.