Corned beef with crispy roasted potatoes and cabbage recipe

Ingredients for Corned beef with crispy roasted potatoes and cabbage

• 1,360–1,810 g corned beef brisket

• 900 g russet potatoes, scrubbed, quartered

• 300 ml extra-virgin olive oil, divided

• kosher salt, freshly ground pepper

• 1 large green cabbage, cut through the core into 8 wedges

• 4 whole cloves

• 5 ml coriander seeds

• 5 ml mustard seeds

• 5 ml peppercorns

• 2.5 ml crushed red pepper flakes

• 2 garlic cloves, finely grated

• 90 ml white wine vinegar

• 15 ml honey

• 150 g finely chopped dill

• a mortar and pestle

How to make Corned beef with crispy roasted potatoes and cabbage

1. Place the corned beef in a large pot. Add enough water to cover the beef by 5 cm and bring to the boil. Reduce the heat to low, cover, and simmer until very tender, for 3–3.5 hours.

2. After the beef has been simmering for 2.5 hours, arrange the oven racks in the top and bottom thirds and preheat the oven to 190°C (fan).

3. Toss the potatoes with 60 ml of oil, 1 tsp salt, and 1 tsp pepper on a rimmed baking tray. Rub the cabbage wedges with the remaining 60 ml of oil and season on all sides with 1 tsp salt and 1 tsp pepper. Arrange the cabbage on another rimmed baking tray.

4. Roast the vegetables for 40–45 minutes, turning the cabbage and tossing the potatoes halfway through, until golden brown and tender. (The cabbage may finish cooking before the potatoes.)

5. Meanwhile, coarsely crush the cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes using a mortar and pestle. Transfer the crushed spices to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes.

6. Add the garlic to the saucepan and cook, stirring, until the garlic sizzles, about 1 minute. Transfer the mixture to a medium heatproof bowl.

7. Stir in the vinegar, honey, and 2 tsp salt. Allow to cool, then mix in the dill.

8. Once cooked, transfer the beef to a cutting board and let it rest for 10 minutes. Trim off any excess fat, then thinly slice the beef against the grain.

9. Serve the sliced beef alongside the roasted cabbage and potatoes, drizzling the dill sauce over the top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.