Bacon and cabbage or corned beef and cabbage: this is a question that causes controversy every St. Patrick’s Day. The roots of this traditional Irish-American dish do, in fact, stem from Irish shores. While bacon had always been more popular due to its lower cost, there has always existed a tradition of salting beef to preserve it, which goes way back to the high kings of Ireland. When the first Irish immigrants began to settle in America, corned beef replaced bacon in our traditional dish and a new classic was born – or was it an old classic reborn? Either way this is a wonderful dinner to feed a crowd.
Serves 6 
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1 corned beef brisket or silverside (about 1.5–2kg)
1 tbsp each of white and black peppercorns
3 bay leaves
3 thyme sprigs
1 large onion, cut into wedges
2 carrots, roughly chopped
12oz new potatoes
1 savoy cabbage, cut into wedges
Mustard, to serve
1 corned beef brisket or silverside (about 1.5–2kg)
1 tbsp each of white and black peppercorns
3 bay leaves
3 thyme sprigs
1 large onion, cut into wedges
2 carrots, roughly chopped
350g new potatoes
1 savoy cabbage, cut into wedges
Mustard, to serve
Casserole with lid
Wary of kale? This will change your mind. Think creamy, buttery goodness mixed with delicious soft greens. Like spinach, kale is packed with nutrients, but doesn’t wilt down quite as much as spinach when cooked so it is a great alternative. This is the perfect little side dish to go alongside honey-glazed carrots and a beef pot roast.
