Recipe for Corned Beef and Cabbage

Corned beef has a distinctive regional association with Cork city. Between the late 1680s and 1825, the beef-corning industry was the most important asset to the city and the country.

Cork exported corned beef to England and much of Europe and as far away as Newfoundland and the West Indies. During the Napoleonic wars, the British army was principally supplied with corned beef from Cork.

For Irish emigrants it conjures up powerful nostalgic images of a rural Irish past. Originally, it was a traditional Easter Sunday dinner. The beef killed before the winter would have been salted and could be eaten after the long Lenten fast with fresh green cabbage and floury potatoes.

Serves 6-8

4lbs (1.8kg) corned silverside of beef

3 large carrots, cut into large chunks

6-8 small onions

1 teaspoon dry English mustard

Large sprig

Fresh thyme and some parsley stalks, tied together

1 cabbage

Salt and freshly ground pepper

Put the corned beef into a saucepan with the carrot, onions mustard and the herbs. Cover gently in cold water, bring to the boil, cover and simmer for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1-2 hours or until the meat and vegetables are soft and tender.

Serve the beef cut into slices surrounded by the vegetables and lots of floury potatoes and freshly made mustard as an accompaniment.

Scallion Champ (serves 4-6)

1.5kg (3lb) 6-8 unpeeled 'old' potatoes eg Golden Wonders or Kerrs Pinks

110g (4oz) chopped scallions or spring onions (use the bulb and green stem) or 45g chopped chives

350ml (10-12fl oz) milk

55-110g (2-4oz) buttersalt

Freshly ground pepper

Boil washed potatoes in their jackets. Chop (finely) the scallions or spring onions or chopped chives. Cover with cold milk and bring slowly to the boil. Simmer for 3-4 minutes, turn off and infuse. Peel and mash the potatoes and while hot, mix with the boiling milk and onions, beat in the butter. Season to taste with salt and pepper. Serve in one large or 6 individual bowls with a knob of butter melting in the centre. Scallion mash may be put aside and reheated later in a moderate oven, 180C/350F/regulo 4. Cover with tin foil while it reheats.