Entree: Falkland Islands (Malvinas) – Corned Beef with Cabbage (Salt-cured brisket simmered slowly with cabbage and root vegetables in a traditional British-style boiled dinner)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 10 min

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) corned beef brisket with spice packet
- 1 large onion, peeled and halved, approx. 8 oz (225 g)
- 1 lb (450 g) carrots, peeled and cut into 2-inch pieces
- 1 1/2 lb (680 g) potatoes, peeled and halved
- 1 medium green cabbage, cored and cut into wedges, approx. 2 lb (900 g)
- 2 bay leaves
- 1 tsp (5 ml) whole black peppercorns
- Water to cover, about 8 cups (2 L)
- 2 tbsp (30 g) brown sugar (optional, for glazing)
- 2 tbsp (30 g) butter (for glazing)
- Dijon or English mustard for serving, to taste

Instructions

1. Rinse the corned beef under cold water to remove excess brine; place brisket fat-side up in a large stockpot and add the included spice packet, halved onion, bay leaves, and peppercorns.
2. Pour in enough water to cover the brisket, about 8 cups (2 L); bring to a gentle boil, then reduce heat to a low simmer. Skim any foam from the surface.
3. Cover and simmer gently until the brisket is nearly tender, about 2 1/2 to 3 hours depending on thickness.
4. Add the potatoes and carrots to the pot and continue simmering for 15–20 minutes.
5. Add the cabbage wedges and cook until all vegetables and meat are tender, about 10–15 minutes more.
6. Transfer the corned beef to a cutting board and let rest 10 minutes; strain and keep the vegetables warm in the cooking liquid.
7. Optional glaze: mix brown sugar and butter, brush over the brisket and briefly broil or sear in a hot pan until caramelized.
8. Slice the corned beef across the grain and serve with the cabbage, potatoes, and carrots, accompanied by mustard.