Corned Beef and Cabbage

How to make Corned Beef and Cabbage

Prep Time: 10 minutes        |        Cook Time: 2 hours, 30 minutes        |        Serves: 6

Ingredients

• 1.4kg Ready Set Cook Corned Beef Silverside, rinsed
• 1 large brown onion, quartered
• 3 fresh or dried Stonemill bay leaves
• 2 tsp White Mill brown sugar
• 500g baby red or white potatoes
• 300g carrots, peeled and cut into large pieces
• ¼ green cabbage, cut into thick wedges
• Chopped parsley, to serve

Method

1. Place beef into a large, heavy-based lidded saucepan. Add the onion, bay leaves, sugar, along with a good grinding of black pepper. Cover with cold water until meat submerged by a few centimetres.
2. Set over a high heat and bring to a boil. Remove any scum with a spoon. Reduce heat to medium low, add a lid (slightly ajar) and gently simmer for 2 hours, removing scum a few times during cooking. Remove lid, add the potatoes, bring to a gentle simmer and cook for 10 minutes. Add the carrots and cook for 10 mins or until vegetables are tender. Remove the meat and set aside. Add the cabbage and cook for a further 5 minutes to soften.
3. Slice the beef and serve with the potatoes, carrots and cabbage. Ladle with some of the warm cooking liquid, sprinkle with chopped parsley and serve.

OPTIONAL: You can cook this in a slow cooker.