Part 6/11:
To recreate this iconic dish, start with the corned beef by boiling it to extract excess salt, an enduring method even in Medieval times. Coating the beef in a tender blend of honey and salt before roasting in a moderate oven allows for succulent results. After an hour per pound cooking time, scale up the oven temperature to produce a perfectly caramelized exterior.
For the cabbage, quarter one large head, chop onions and leeks, and pack everything into a pot with beef broth, salt, and optional pepper. Simmer the mix to bring out rich flavors while allowing the cabbage to soften—a comforting addition to your plate.