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


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



  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

Beef Short Rib Ragu
Beef Short Rib Ragu

by Olivia McCrimmon May 20, 2022 2 min read

Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours. 

BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs
BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs

by Olivia McCrimmon May 11, 2022 2 min read

Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura

by Olivia McCrimmon May 04, 2022 2 min read

Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.