Courtney Roulston


2 – 4 people


  • 1.45kg piece Coles corned beef
  • 2 bay leaves
  • 6 peppercorns
  • 2 onions, roughly sliced
  • 1 whole head garlic, sliced in half
  • ¼ cup malt vinegar
  • 1 tablespoon brown sugar


  • 3 cups red cabbage, finely sliced
  • 1 red onion, peeled, finely sliced
  • 2 teaspoons sea salt flakes
  • ½ cup caster sugar
  • ½ cup red wine vinegar


  • 2 tablespoons butter
  • 2 tablespoons Coles plain flour
  • 2 cups corned beef cooking liquor
  • 2/3 cup thickened cream
  • 1 teaspoon Coles Dijon mustard
  • 1 cup baby spinach leaves
  • 1 cup flat leaf parsley
  • ½ cup chives


  • Place the corned beef into a large pot and cover with cold water. Place the pot onto a medium heat and add in the bay leaves, peppercorns, onions, garlic, vinegar and sugar. Bring up to the boil, then reduce the heat to a gentle simmer and cook for 2-2 ½ hours, skimming any impurities off the surface as it cooks.
  • Meanwhile place the cabbage and onion into as non-reactive bowl and massage in the sea salt. Heat the vinegar, sugar and ½ cup water up in a saucepan over a medium heat until the sugar dissolves. Pour over the cabbage and leave for 20 minutes to pickle.
  • Place the butter into a small saucepan over a medium heat to melt. Add in the flour and stir for 1 minute to toast the flour. Ladle in the cooking liquor bit by bit into the flour and whisk until smooth. Add in the cream, mustard and herbs and stir until combined. Check for seasoning, remove from the heat and blitz using a stick blender until green and smooth.
  • Drain the cabbage from the pickling liquid.
  • To serve, place the pickled cabbage onto a serving plate. Top with a few slices of the corned beef and spoon over the green sauce.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Pinot Noir

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