Neven Maguire's Corned Beef & Spiced Beetroot Bagels

INGREDIENTS

• 1 Simply Better Irish Angus Corned Beef Joint
• 8 Simply Better Irish Made Tomato & Cheddar Bagels
• 1 Carton Simply Better Handmade Roasted Garlic Aioli
• 100g Simply Better Irish Made Gherkin Relish with Mustard (from a jar)
• 2 Little Gem Lettuces, trimmed and separated into leaves
• 1 Carton Simply Better Handmade Spiced Beetroot Relish
• 1 Large Onion, cut into thin wedges
• 2 Carrots, sliced
• 1 Tbsp. Black Peppercorns
• 2 Bay Leaves
• Simply Better Hand Cut Sweet Potato & Parmesan Fries, to serve

DIRECTIONS

1. Remove the corned beef from the packaging, cut off the string and dry with kitchen paper, then leave on a plate for 30 minutes to 1 hour to come back to room temperature. Put the corned beef in a large saucepan with the onion, carrots, peppercorns and bay leaves. Cover with cold water and bring to the boil, then reduce to a simmer for 1 hour, skimming off any white foam that rises to the surface. Leave in the liquid for at least 15 minutes to rest or until ready to serve.
2. Preheat the grill and toast the bagel bottoms. Meanwhile, carve the corned beef into wafer thin slices. Add a heaped tablespoon of the aioli to each bagel bottom and smear a dollop of the gherkin relish on top. Cover with some little Gem lettuce leaves and pile on the corned beef. Toast the bagel tops under the grill. Add the spiced beetroot relish on top of the corned beef and finish with the bagel tops. Cut each bagel in half and serve on plates with the sweet potato & Parmesan fries.

Top Tip: Strain the cooking liquor and use to make a homemade soup or as a base for gravy. Any leftover corned beef can be thinly sliced and frozen for 3 months ready for a quick option another time.