Norfolk Corned Beef and Cabbage

If you were watching Rick Steins Food Heroes broadcast on BBC2  at the end of January and marvelled at his Irish Corned Beef and Cabbage recipe then try this Norfolk recipe for corned beef made with salt beef from Sycamore Farm at Hempnall. A great Norfolk winter dish

Preparation time 30 minutes Cooking time 3 hours    

Ingredients
2-3 lbs piece of salt beef
11/2 lbs potatoes peeled and cut into pieces about 2 inches in diameter
3 large onions peeled and quartered
3 large carrots sliced lengthways
I parsnip peeled and sliced into strips
4 bay leaves
black pepper
I small round head winter cabbage

Method
1. Rinse the beef in cold water to remove the brine and put it into a large flame proof casserole dish add sufficient cold water to just cover the meat then add the onions carrots bay leaf and pepper 
2. Bring to the boil and skim off any scum then put on a tight fitting lid and simmer (not boil) for 21/2 hours
3 Add the potatoes and cook for a further 30 minutes
4 Slice the cabbage into half inch pieces and add to the liquor
5. Simmer for 5 minutes
6 remove the beef from the dish and carve thick into thick slices

Serve the vegetables with it and smother in the well flavoured cooking liquid

Once the beef is cold it can be used as corned beef in sandwiches or why not try corn beef and potato pie!