With a little spin on this typical Irish dish, we have created new and savory flavors that are easy to make. The honey-mustard compliments the savoy that we boiled in chicken broth, fresh garlic and ginger. Serve with country mash garlic potatoes and your meal is complete.
Origin: our kitchen
Preparation time: 1 hour
Cooking time: 2 hours
· 1 lb corned beef
· 1 savoy cabbage
· 1 large sweet onion
· 1 cup savory beef gravy
· 4 cups chicken broth
· 2 tbsp minced garlic
· 1 tbsp minced ginger
· 1 tsp ponzu sauce
· 1 tsp fish sauce
Ingredients for glaze
· 1/3 cup olive oil
· 1 tbsp rice wine vinegar
· 1 tbsp pickling spice
· 3 tsp Dijon mustard
· 3 tsp honey
· Slice the corned beef in thick slices and place in a glass container.
· Mix all the ingredients for the glaze together and whisk until smooth.
· Pour over the meat, coat well, cover and let marinate overnight for best results.
· Remove the core and hard veins from the savoy and quarter.
· Bring chicken broth, garlic and ginger to a boil and let savoy simmer on medium for 1 hour while covered. Stir occasionally.
· Sear the marinated corned beef in a hot pan until brown on both sides (about 5 minutes each).
· Mix the marinade with the savory gravy in a glass container. Place the seared corned beef on top, cover with aluminum foil and bake in a preheated oven at 400F for 1 hour.
· Reduce oven to 300F. Turn meat over and bake covered for another hour.
· In the meantime, cube a large onion, fry until translucent and mix with the cooked savoy. Season with fresh pepper to taste and keep warm until ready to serve.
Plate the corned beef in slices with savoy and top the meat with the honey-mustard sauce.
The dish can be served with any style potatoes (boiled, country mash or fried).