Corned beef with pickled cabbage and cheese sauce

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the cabbage

  • ¼ red cabbage, finely shredded on a mandolin
  • 6 baby pickled onions
  • 3 tbsp red wine vinegar
  • 1 tsp caraway seeds
  • 2 tbsp caster sugar
  • salt

For the corned beef

  • 1.5kg/3lb 5oz pre-brined corned beef
  • 2 onions, halved
  • 4 celery sticks, roughly chopped
  • 2 carrots, peeled and split
  • 2 heads of garlic, halved
  • 1 star anise
  • 1 tbsp coriander seeds
  • 2 tsp black peppercorns
  • 2 bay leaves
  • 1 small bunch fresh thyme, roughly chopped

For the cheese sauce

  • 200ml/7fl oz full-fat milk
  • 20g/¾oz unsalted butter
  • 200g/7oz Gruyère cheese, grated
  • 5 free-range egg yolks
  • Worcestershire sauce, to taste

For the mayonnaise

  • 2 tbsp mayonnaise
  • 1 tbsp American mustard
  • 1 tsp smoked paprika
  • Tabasco smoky chipotle sauce, to taste
  • salt and freshly ground black pepper

To serve

  • 2 large dill pickles, sliced
  • 10g/⅓oz fresh dill
  • 4 rye crispbreads
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top