Ingredients

Method

For the corned beef:
• 1-1.3 kg Woolworths corned beef chuck
• 2 L water
• 1 onion, quartered
• 5 cloves garlic, crushed
• 1 bay leaf
• 6 black peppercorns
• For the sauce:
• 1 T olive oil
• 1 T butter
• 1 small red onion, finely chopped
• 2 T tomato paste
• 1 cup reserved corned beef cooking liquid
• 4 T honey
• sea salt and freshly ground black pepper, to taste
For the quick-pickled cabbage:
• 1 red baby cabbage, finely shredded
• ½ cup red wine vinegar
For the bagel:
• 4 Woolworths plain bagels, sliced and toasted
• Dijon or wholegrain mustard, for serving
• 200 g Woolworths medium-fat semi-hard raclette, thickly sliced
• watercress, wild rocket or baby leaves, for serving

Method

Ingredients

1. Place the corned beef in a large saucepan with the water, onion, garlic, bay leaf and peppercorns. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5–3 hours, or until tender. Remove the corned beef from the liquid, reserving 1 cup of the cooking liquid.

2. Heat the olive oil and butter in a small pan over medium heat to make the sauce. Sauté the red onion until soft. Add the tomato paste and cook for a further 2 minutes. Place the remaining ingredients in the pan and simmer for 5–7 minutes, stirring occasionally until thickening. Season to taste.

3. Toss the pickled cabbage ingredients together in a small bowl and set aside to marinate.

4. Thinly slice the corned beef and drag it through the sauce.

5. To assemble the bagels, spread each half with mustard and top with some raclette. Place under the grill for 2 minutes, or until melted. Add some leaves and pickled cabbage, then add slices of the glazed corned beef. Finish off with more pickled cabbage and serve immediately.

Photography: Shavan Rahim
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

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