Traditional corned beef with vegetables and dumplings

Preparation info
  • Serves


    • Difficulty


    • Ready in

      8 hr

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

Delicious pink corned beef served with onions, carrots, turnips and light dumplings cooked in a well-flavoured beef stock. The marrow may be extracted from the bone with a teaspoon and is particularly good sprinkled with a little salt.


  • 1 kg (2 lb) piece of corned beef (salt beef)
  • 6 x 5 cm (2


  • Soak the beef in cold water for at least 3 hours, remove and rinse.
  • Place the marrowbones and beef in a large pan, cover with water and bring to the boil slowly, skimming off the foam as necessary.
  • Reduce the heat to a simmer. Add the bouquet garni, peppercorns and the ½ onion. Partially cover the pan and simmer for 3 hours. Check regularly and skim off