Irish- Style Kitayama Corned Beef with Cabbage, Carrots and Potatoes

2 hrs
4- 5

St. Patrick’s Day is celebrated every March 17, in observance of the death of St. Patrick, the patron saint of Ireland. What began as a religious feast day in the 17th century has evolved into a variety of festivals across the globe celebrating Irish culture with special foods, music, dancing, a lot of drinking, and a whole lot of green....

 

Styling By: Chef Him Uy de Baron

Photography By: Kirt Uy de Baron

Ingredients

1 kg Kitayama Corned Beef SLAB
Potatoes
Carrots
Cabbage
2 packs Kitayama Bone Broth
Comer y Comic Mustard
Horseradish Cream
Butter
Soda Bread

Directions

Remove corned beef slab from packaging, save the broth.
Place corned beef slab in a stock pot together with its au jus from the vacuum bag, the potatoes, and the carrots.
Top off with the bone broth.
Boil this for 10 minutes on high heat. Remove the corned beef slab. Lower the heat, and let everything simmer. Add the cabbage after 10 minutes.
When vegetables are all cooked, add the corned beef slab back into the pot.
Cover. Let everything simmer for an additional 5 minutes.
Serve with side sauces such as Horseradish Cream and Comer y Comic Mustard.