Corned Beef 'n' Cabbage 14.01.2008

I’d never cooked corned beef until a couple of months ago, when I bought some for cheap at the Abbotsford Convent Farmers' Market. The other night I served it again, with cabbage and mashed potato, and it was yummy.


For the corned beef

  • A piece of corned beef (I imagine most butchers sell it, as well as the folks at the farmers' market) – 250-300 grams per person is a good guide
  • Cloves, peppercorns, an onion, a bay leaf

For the cabbage

  • ¼ medium-sized cabbage (for 4 people)
  • Dill
  • 3 shallots
  • Juice of half a lemon
  • Olive oil
  • Butter
  • Poppy seeds


The corned beef is very straightforward - just rinse the brine off it, put it in a pot covered with cold water, and add the cloves, peppercorns, onion and bay leaf. Then bring to the boil and simmer for two hours per kilogram (or even longer if you like - the longer it's on the stove, the more melty it will be). When it's done, take it out of the pot and wrap in some foil to keep warm while you prepare the cabbage.

First, dry-fry the poppyseeds for a minute or so, then add olive oil and butter and fry the shallots. Once they're soft, add the cabbage and fry it until it's soft too. Stir through the lemon juice and dill at the end.

I served these two with some parmesan mashed potato - boiled new potatoes would be nice. Pick your starch!

File under dinner

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Comments on Corned Beef 'n' Cabbage

sophie Cunningham on 14 January 2008:

I would like to testify to the extreme niceness of this dish.

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