Ingredients
Scale
- 1.5 pounds (700g) corned beef brisket, trimmed and cut into 1-inch cubes
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 4 large carrots, peeled and sliced into thick rounds
- 3 medium potatoes, peeled and diced (Yukon Gold or Maris Piper work well)
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups (1 litre) beef stock or broth (homemade if possible for extra depth)
- 2 tablespoons tomato paste
- 2 teaspoons wholegrain mustard
- 1 teaspoon dried thyme (fresh is lovely if you have it)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or beef dripping
- Optional: 1 tablespoon malt vinegar or apple cider vinegar for a tangy finish
Substitutions: If you can’t find corned beef brisket, a good-quality cured beef or even leftover roast beef can work in a pinch, though the flavour will be slightly different. For a vegetarian twist, omit the beef and increase the stock with vegetable broth, adding smoked paprika for depth.
Instructions
- Begin by heating the vegetable oil or beef dripping in a large, heavy-bottomed pot over medium heat. When shimmering, add the cubed corned beef in batches to avoid overcrowding. Brown the meat on all sides for about 5 minutes per batch. This step seals in flavour and adds a beautiful caramelised depth to the stew.
- Remove the browned beef and set aside. In the same pot, add the diced onion and carrots. Sauté gently for about 8 minutes, stirring occasionally, until the onions are soft and translucent — just like those early mornings in my mum’s kitchen when the house filled with promise.
- Add the minced garlic and cook for another minute until fragrant. Then, stir in the tomato paste and cook for 2 minutes to deepen the flavours.
- Return the browned corned beef to the pot, pour in the beef stock, and add the bay leaf, thyme, and wholegrain mustard. Stir well, then bring the stew to a gentle simmer. Cover and let it cook for about 1 hour, or until the beef is tender and almost falling apart. This slow simmering is where the magic happens — like the patient hands of my mum folding dough early on a Sunday morning.
- After the hour, add the diced potatoes and chopped cabbage to the pot. Stir gently, cover again, and continue to simmer for another 30 minutes until the vegetables are tender but still hold their shape.
- Before serving, taste the stew and adjust the seasoning with salt and pepper. If you like a little tang, stir in a tablespoon of malt vinegar or apple cider vinegar — it brightens the rich flavours beautifully.
- Remove the bay leaf, ladle the stew into bowls, and serve with a crusty slice of bread or a dollop of creamy mustard sauce for an extra touch of comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
