Corned beef and cabbage
Packed full of punchy flavours from zesty lime, fresh herbs and fiery mustard, this dish by Shivi Ramoutar is a fun new way to use corned beef.
Ingredients
For the corned beef and cabbage
- 1 heaped tbsp butter (salted or unsalted)
- 2 tbsp vegetable or olive oil
- 1 large onion, sliced
- pinch salt
- generous pinch sugar
- generous splash balsamic vinegar
- ¼ white cabbage, finely shredded
- ½ red pepper, thinly sliced
- 1 tbsp tomato ketchup
- 2–3 free-range eggs
- 250g/9oz corned beef, in large flakes
- 150²µ/5½´Ç³ú rice, cooked according to packet instructions
For the green seasoning
- 3 chives
- 3 sprigs parsley, leaves and stems
- 3 sprigs coriander, leaves and stems
- 1 large garlic clove, peeled and finely chopped
- squeeze lime juice
For the pepper sauce
Method
To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again.
To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency.
To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside.
Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened.
Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant.
Meanwhile, fry the eggs in a separate pan, to your liking.
Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste.
Serve with rice and top with the fried eggs and some dashes of pepper sauce.