Corned beef & cabbage


  •  2 kg of short ribs & boneless beef
  •  2 onions, peeled and quartered
  •  1 tsp fresh peppercorns
  •  2 bay leaves
  •  1 medium white cabbage, cored and quartered
  •  6 potatoes quartered
  •  1 turnip peeled, cut into 2 inch chunks
  •  4 carrots peeled, cut into 2 inch chunks


  1. In a large pot, place the corned beef, cover with cold water, bring to a boil and cook for 1 hour
  2. Drain the liquid, wash the pot to remove any salt residue
  3. Return the beef to the pot.
  4. Add the onions, peppercorns, and bay leaves
  5. Layer the cabbage, potatoes, turnip, and carrots on top of the beef
  6. Cover with water and bring to a boil, reduce heat and simmer for 1 hour
  7. Remove the pot from the heat, use a slotted spoon to remove the vegetables, set aside
  8. Remove the corned beef and slice it against the grain
  9. Arrange the sliced beef and the vegetables on a platter
  10. Discard the water, onions, peppercorns, and bay leaves