Corned beef and cabbage

Corned beef and cabbage 1) Preheat the oven to 150C/Gas 2.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large pot with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hrs and 45 mins.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 mins.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

For the horseradish sauce: In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 tsp salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 mins before serving.

* Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs.