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.