Corned Beef and Cabbage

Corned Beef and Cabbage

Barry Kerrigan |

Preparation Time: 10 minutes
Cooking time: 2 hours 30 minutes
Serves: 5
Allergens: Mustard, sulphur dioxide, white wine
(This dish is gluten free provided the selected brand of honey mustard dressing is gluten free)


For the meat:

  • Corned beef (1 kg)
  • Cloves (10 whole)
  • Brown sugar (2 tbps, 15 g)

For the vegetables:

  • Cabbage, sliced (1 large head, 150 g)
  • Carrot, grated (2 large, 200 g)
  • Baby potatoes (several, 200 g)


A quintessentially Irish dish for any occasion. Baking the corned beef with a honey mustard glaze adds a sweet and tangy flavour to the meat, a perfect counterpoint to the natural flavours of the boiled vegetables.

  1.  Reduce the salt content of the corned beef in advance of baking by placing fat side up in a large pot and covering with water. Bring to the boil, discard the water, add fresh water bring to the boil again, and discard the water once again.
  2. Preheat the oven to 180ºC (350ºF). Place the corned beef fat side up on a large sheet of aluminum foil in a shallow roasting tray. Insert the cloves into the top of the corned beef, spacing evenly. Spread the top with the honey mustard dressing (keep a little in reserve) and sprinkle with the brown sugar.
  3. Wrap the corned beef in the foil to form a package, ensuring to maintain a little space between the top of the meat and the foil. Bake for 2 hours.
  4. Open the foil wrapping, spread the remaining honey mustard dressing over the top of the meat and broil for 2 – 3 minutes, until the top is bubbly and lightly browned. Remove from the oven and allow to rest for 10 minutes.
  5. Meanwhile, using a large saucepan, bring a small amount of water to the boil and add the chopped vegetables. Simmer until all the vegetables are cooked through (10 – 15 minutes).
  6. Place the corned beef on a chopping board and remove the cloves. Determine the direction of the grain of the meat by examining the underside, then cut the meat at a diagonal, across the grain of the meat, into ½ inch thick slices.
  7. Serve immediately with the vegetables, pouring a little of the meat juices all over.