Neven Maguire's Corned Beef with Caramelised Cabbage Wedges

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

1. 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.
2. 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.
3. Carve the corned beef into thin slices and arrange on plates with the caramelised cabbage wedges and potato gratin.