St Patrick's Day Corned Beef and Cabbage

Ingredients

• 1.2kg beef brisket or corned beef (point cut), cured
• 1 medium yellow onion, halved
• 3 cloves garlic, smashed
• 2 bay leaves
• 6 whole cloves
• 1 tablespoon black peppercorns
• 4 sprigs fresh thyme
• 500g Savoy cabbage, cut into 8 wedges
• 4 medium Yukon Gold potatoes, peeled, halved
• 4 medium carrots, cut into 5cm lengths
• 10g sea salt
• 15g wholegrain mustard, for serving

Method

1. 1
   Place corned beef in a large pot, cover with cold water by 5cm, bring to a boil; drain and discard water (this reduces salt).
2. 2
   Return beef to pot, add fresh water to cover by 5cm, add onion, garlic, bay leaves, cloves, peppercorns, and thyme sprigs; bring to a simmer.
3. 3
   Simmer covered for 2.5–3 hours (approximately 45 minutes per 500g) until beef is fork-tender, skimming impurities as they rise.
4. 4
   Add potatoes and carrots to the pot, simmer 20 minutes uncovered.
5. 5
   Add cabbage wedges, simmer 12–15 minutes until cabbage is tender but still holds its shape.
6. 6
   Remove beef from pot with a slotted spoon, let rest 10 minutes on a cutting board.
7. 7
   Slice beef against the grain into 1cm thick slices; arrange on a warm platter surrounded by vegetables.
8. 8
   Strain cooking liquid, skim fat from surface, ladle 120ml over the platter; serve with wholegrain mustard on the side.