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Neven Maguire's Corned Beef with Caramelised Cabbage Wedges

Neven Maguire's Corned Beef with Caramelised Cabbage Wedges

Donal Skehan

Recipe - Beacon Court

Neven Maguire's Corned Beef with Caramelised Cabbage Wedges

Prep Time90 Minutes

Servings6

Cook Time60 Minutes

Ingredients

1 Simply Better Irish Angus Corned Beef

1 Large Onion, cut into thin wedges

2 Carrots, sliced

1 Tbsp. Black Peppercorns

2 Bay Leaves

2 Sweetheart Cabbages

2 Tbsp. Simply Better Irish Rapeseed Oil

1 Tbsp. Simply Better Raw Irish Honey

Sea Salt

Freshly Ground Black Pepper

Simply Better Wholegrain Mustard with Honey

Simply Better Irish Garlic Potato Gratin, to serve

Directions

INGREDIENTS

1 Simply Better Irish Angus Corned Beef
1 Large Onion, cut into thin wedges
2 Carrots, sliced
1 Tbsp. Black Peppercorns
2 Bay Leaves
2 Sweetheart Cabbages
2 Tbsp. Simply Better Irish Rapeseed Oil
1 Tbsp. Simply Better Raw Irish Honey
Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Simply Better Wholegrain Mustard with Honey
Simply Better Irish Garlic Potato Gratin, to serve

METHOD

Remove the corned beef from the packaging, cut off the string and dry with kitchen paper, then leave on a plate for 1 hour to come back to room temperature. Put the corned beef in a large saucepan of cold water with the onion, carrots, peppercorns and bay leaves. 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.
Preheat the oven to 180°C (350°F/Gas Mark 4). Trim the cabbages as necessary, then cut in half and cut each half into three wedges. Arrange in a single layer on a baking sheet and drizzle over the oil, then season with salt and pepper. Roast for 25 minutes until lightly charred. Mix the honey and mustard in a bowl then drizzle over the cabbages and roast for another 5 minutes.
Carve the corned beef into thin slices and arrange on plates with the caramelised cabbage wedges and potato gratin.

90 minutes

Prep Time

60 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 Simply Better Irish Angus Corned Beef

Not Available

1 Large Onion, cut into thin wedges

Dunnes Stores 3 Fresh Large Onions

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€1.49€0.50 each

2 Carrots, sliced

Dunnes Stores Bunched Carrots 500g

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€2.49€4.98/kg

1 Tbsp. Black Peppercorns

Dunnes Stores Black Peppercorns 40g

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€1.00€0.03/g

2 Bay Leaves

Dunnes Stores Bay Leaves 4g

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€1.00€0.25/g

2 Sweetheart Cabbages

Dunnes Stores Fresh Irish Sweetheart Cabbage

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€1.89

2 Tbsp. Simply Better Irish Rapeseed Oil

Dunnes Stores Simply Better Irish Cold Pressed Rapeseed Oil 250ml

SAVE €0.50

Add Dunnes Stores Simply Better Irish Cold Pressed Rapeseed Oil 250ml to Favorites.Add Dunnes Stores Simply Better Irish Cold Pressed Rapeseed Oil 250ml to Favorites.

€2.99 was €3.49€11.96/l

1 Tbsp. Simply Better Raw Irish Honey

Dunnes Stores Simply Better Limited Edition Raw Irish Honey 175g

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€5.99€34.23/kg

Sea Salt

Dunnes Stores Simply Better Clogherhead Oriel Sea Salt 100g

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€3.00€30.00/kg

Freshly Ground Black Pepper

Dunnes Stores Black Pepper Ground 35g

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€1.00€0.03/g

Simply Better Wholegrain Mustard with Honey

Dunnes Stores Simply Better Irish Made Wholegrain Mustard 195g

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€2.00€10.26/kg

Simply Better Irish Garlic Potato Gratin, to serve

Not Available

Recipe

INGREDIENTS

1 Simply Better Irish Angus Corned Beef
1 Large Onion, cut into thin wedges
2 Carrots, sliced
1 Tbsp. Black Peppercorns
2 Bay Leaves
2 Sweetheart Cabbages
2 Tbsp. Simply Better Irish Rapeseed Oil
1 Tbsp. Simply Better Raw Irish Honey
Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Simply Better Wholegrain Mustard with Honey
Simply Better Irish Garlic Potato Gratin, to serve

METHOD

Remove the corned beef from the packaging, cut off the string and dry with kitchen paper, then leave on a plate for 1 hour to come back to room temperature. Put the corned beef in a large saucepan of cold water with the onion, carrots, peppercorns and bay leaves. 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.
Preheat the oven to 180°C (350°F/Gas Mark 4). Trim the cabbages as necessary, then cut in half and cut each half into three wedges. Arrange in a single layer on a baking sheet and drizzle over the oil, then season with salt and pepper. Roast for 25 minutes until lightly charred. Mix the honey and mustard in a bowl then drizzle over the cabbages and roast for another 5 minutes.
Carve the corned beef into thin slices and arrange on plates with the caramelised cabbage wedges and potato gratin.