Corned Beef with Colcannon
Cook Time 5 hours
Servings 4
Ingredients
1 x 1.5kg corned beef (silverside), soaked overnight in cold water
1 large onion, studded with 4 cloves
1 garlic, cut lengthways
2 tbsp brown sugar
¾ cup apple cider vinegar
10 black peppercorns
2 fresh bay leaves
6 sprigs of thyme
2 star anise
2 carrots, peeled
Mustard and pickles, to serve
Colcannon
4 desiree potatoes, peeled
¼ savoy cabbage
4 spring onions
50g butter
150ml milk
Salt and white pepper
Method
Place the soaked beef into a large pot and cover with plenty of cold water. Add the rest of the ingredients to the pot and bring to a boil, then turn down to low heat, put the lid on and cook for 5 hours or until tender. In the last 20 minutes add cabbage and cook until tender.
For the Colcannon, bring the potatoes to the boil and cook for 15 - 20 minutes or until tender. Drain well then mash while still warm with white pepper, salt, butter and milk. Chop the cabbage and spring onions and fold through the mash.
Slice the corned beef and serve with colcannon, carrot and some of the braising liquid. Serve with mustard and pickles.