Braised Beef and Cabbage

Braised Beef and Cabbage Recipe

A nutritious cabbage dish with beef with a touch of Irish culture
Yield: 4 – 6    Preparation Time: 30 minutes to 1 hour    Cooking Time: 2 hours
A traditional Irish recipe for corned beef and cabbage.


2 - 2.25kg piece of corned beef
3 large carrots, peeled and cut into 3 pieces each
1 tightly packed, medium-sized green cabbage
2 onions, peeled but left whole
4-6 evenly sized floury potatoes, peeled and halved
6 cloves
8 black peppercorns
2 bay leaves
Salt and freshly ground black pepper
Hot mustard, to serve (optional)

Recipe Instructions

Cook the beef.
Rinse the beef in cold water and place in a large pan. Peg the cloves into the onions and put them in the pan with the beef. Add the bay leaves, peppercorns and enough water to cover. Bring to the boil over a high heat and remove any scum that comes to the surface.

Reduce the heat and simmer for 2 – 2.5 hours until the beef is tender. Skim the surface and top up the water if necessary while cooking. Add the carrots and bring back to the boil. Add the potatoes and let simmer for 15 minutes.

Prepare the cabbage.
Cut the cabbage into 6 or 8 wedges and remove the thickest part of the core leaving a little to help hold the leaves together. Add to the pan and let it simmer for 5 minutes. By this time all the vegetables should be tender.

Place the beef on a carving board and carve the meat into slices across the grain. Arrange the beef and the vegetables on a serving platter and moisten with a little of the stock. Serve with hot mustard if you wish.


Main Meal