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Recipe
Delicious corned beef recipe with potato and cabbage
Impress your family or friends while testing your culinary skills at home with this corned beef recipe from the RACV Club kitchen.
In the world of gastronomy, there are few things more thrilling than watching talented chefs go head-to-head in a culinary battle of creativity and skill. RACV Club recently introduced the Four Chef Showdown as one of its exclusive events.
Three City Club chefs – Executive Chef Jason Camillo, Executive Sous Chef Craig Dowling and Pastry Sous Chef Josh Cochrane – competed against Healesville Country Club & Resort’s Head Chef Himanshu Sharda for the honour of winning over the audience’s taste buds.
The audience savoured each of the four dishes and then voted for their favourite, with Sharda’s fish curry taking out the title. Those who attended the event were keen to get the recipes to try at home, and Dowling shares his recipe here.
Dowling says he chose to cook corned beef for the competition because it was his father’s favourite dish. “He would have had 365 days of the week if he could have,” he says.
“My biggest tip for cooking this dish at home is make friends with your local butcher and green grocer,” he says. “They will be able to source the products that you need.”
For the RACV Club event, Dowling served the dish with potato foam. The instructions on how to make it with specialised equipment, such as the iSi Thermo Whip, are included below. “Obviously, few people will have such equipment at home, so there are other options, such as a mashed potato.”
RACV chef Craig Dowling in action at the Four Chef Showdown at City Club. Image: Matt Harvey
Delicious corned beef recipe with potato and cabbage
Corned ribs recipe
Ingredients
- 1kg corned short ribs
- 3 tbsp Dijon mustard
- 150m white vinegar
- ½ bunch parsley
- Bay leaves
- 1 onion, chopped roughly
- 5 garlic cloves
- 10 peppercorns
- Water to cover
Method
- Use a pot that’s large enough to hold the short ribs, and cover them with water.
- Add the remaining ingredients and set the pot on the stove and bring the liquid to the boil, then reduce the heat and simmer for 3-4 hours or until the short ribs are soft.
- If required add more water to ensure that the ribs remain covered.
- Line a tray with grease proof paper that is large enough to hold the short ribs flat.
- Once the ribs are cooked, remove from the liquid and place the ribs into the lined tray.
- Place the ribs in the cool room to chill until required later.
- Strain off some of the cooking liquid and reserve for later use.
Potato foam recipe
Ingredients
- 150ml milk
- 1g salt
- 50ml potato water
- 2g butter
- 1g nutmeg
- 250g desiree potatoes
Method
- Peel the potatoes, boil them in salted water until done and strain (do not mash in any case!).
- In a blender or food processor, mix with hot milk, potato water and butter.
- Season with nutmeg and salt. Strain the liquid and fill the 0.5 L iSi unit with the hot potato (caution: the outer shell will be very warm–use a heat protector when holding the bottle).
- Screw on 1 iSi Cream Capsule and shake vigorously. Serve immediately or keep the iSi unit warm in the bain-marie at maximum of 65 °C. If using a 1 L iSi unit, double the ingredients, screw on 2 iSi cream capsules in succession, and shake vigorously after each capsule. If using a 0.25 L iSi device, please halve the ingredients.
CAUTION: The iSi Thermo Whip and the iSi Thermo XPress Whip must not be placed in the bain-marie or in a water bath.
The setting for the Four Chef Showdown event at City Club. Image: Matt Harvey
Pea puree recipe
Ingredients
- 500g frozen peas
- Salt
- Lemon juice
Method
- Bring a large pan of salted water to the boil and blanch the peas for 3 minutes.
- Add the peas to a blender along with a little water. Blitz the peas, adding more liquid in small additions as needed. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
- Tip the purée into a fine sieve and use the back of the ladle to push it through - this will give you a silky-smooth finish.
- Taste and season with salt and a squeeze of fresh lemon juice
- Finally, cool the pea purée as quickly as possible–this will prevent the colour fading.
Mustard cream sauce
Ingredients
- 100 ml white wine
- 250 ml reserved cooking liquid
- 150 ml cream
- 1 tbsp wholegrain mustard
Method
- Over a moderately high heat place a small pot and add the white wine.
- Reduce the wine by half the add the reserved cooking liquid and continue to reduce the liquid.
- Once reduced by 1/3, add the cream and reduce the sauce to a coating consistency.
- Once ready, stir in the mustard and keep warm, ready to serve.
To serve with cabbage
- Portion the corned short rib to the desired size.
- Place the portioned rib and the remaining reserved liquid into a pot and bring to a simmer.
- Cut one wombok in half lengthways. Cut a wedge of wombok about 2cm thick, lengthways. Ideally you would cut through the core so that you would be able to hold the cabbage in place.
- Heat a separate frying pan over a medium heat, add a dash of oil and sear off the cabbage on both sides.
- Remove the cabbage and drain on absorbent paper.
- In another small pot add the pea puree and heat.
- Once all of these items are ready you can plate and serve.
- To make life easier, you can replace the potato foam with a good, buttery mash potato.
