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Corned beef and cabbage

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2–4

By Shivi Ramoutar
From Saturday Kitchen

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
  • 150g/5½oz 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

  • 1 lime
  • 6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped
  • ¼ bunch coriander, leaves and stems
  • ½ garlic bulb, peeled
  • 1½ tbsp caster sugar
  • 1 tbsp yellow mustard
  • 1 thumb-sized piece ginger, peeled
  • ½ green papaya, flesh only, skin and seeds removed
How-to-videos

Method

  1. 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.

  2. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency.

  3. 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.

  4. 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.

  5. 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.

  6. Meanwhile, fry the eggs in a separate pan, to your liking.

  7. Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste.

  8. Serve with rice and top with the fried eggs and some dashes of pepper sauce.

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