Sunday, 11 November 2012

Corned Veal with Savoy Cabbage and Mashed Potatoes

I made some corned veal the other day, although it's great in a sandwich I think this simple recipe is one of the best autumnal dishes you can cook...quick, easy, excuses people - make it!

Recipe after the jump

Ingredients (feeds 2)

2 Thick Slices of Corned Veal - 1 to 2 inches should suffice. (If you haven't got corned veal ask your butcher for some salted beef and precook it as per my recipe for corned veal...or use tinned corned beef!)

500g Maris Piper Potatoes

Half a Savoy Cabbage




Creamed Horseradish (optional)

Cream for the mash (optional)


1, Peel and chop your spuds into evenly sized pieces, then put them in a pan of and put just enough cold water in to cover them and season well with salt. Bring this to a simmer and simmer gently until they're tender. Once they're done take them off the heat and drain them, return them to the pan and leave them for 5 mins before mashing them - add some butter and cream if you feel like it. Cover them up and they'll keep warm while you do the rest.

2, Chop up your cabbage into long strands and put in a large pan. Add a generous knob of butter, a good few grinds of black pepper and about 100ml of water to the pan. Put the pan on a medium heat and once the cabbage starts to steam add your corned veal on the top and cover the pan. (I retied the veal to keep it together while steaming but this is optional).

This should be ready in about 10 mins, check to see the cabbage is cooked but still firm and the meat should be able to be cut with a fork.

3, Plate up the cabbage and then place your mash on top of the cabbage

4, Add your meat on top of the mash and cut off the string if used.

5, Nap the liquid left in the pan if which you cooked the cabbage and meat over your meat and cabbage.

6, Finally, if using add a dollop of creamed horseradish on top of the meat and serve.

Enjoy :)


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