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Corned beef & cabbage


  • Put the silverside in a large heavy-bottomed pot, cover with cold water and bring to the boil. Then drain well and return the corned beef to the pot with the carrot, 2 onions cut in chunks and the celery. Just cover with hot water, put a plate on top and bring back to the boil. Then simmer for 2-2½ hours until tender, leaving the meat in the broth until ready to slice.
  • To make the sauce, place the stock, tomatoes and mustard in another pot and reduce to a sauce consistency, whisking now and again. Taste for seasoning.
  • When the silverside is ready, gently saute the cabbage with 1 sliced onion in a little hot oil.
  • Serve the sliced corned beef with a mound of cabbage on the side and the sauce spooned over the top.


  • 1.5 kg corned silverside
  • 1 large carrot, cut in chunks
  • 3 onions
  • 1 celery stalk, cut in chunks
  • 12 whole black peppercorns
  • 2 bay leaves
  • 1 litre beef stock
  • 1 can diced tomatoes
  • 2 heaped tspn Dijon mustard
  • ½ Savoy cabbage, sliced
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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