Glazed Corned Beef with Vegetable Torte

corned beef

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey is leaner, while pork is often less expensive.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers natural sweetness, while white sugar is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat, while processed cheese is budget-friendly.

Rinse the corned beef and place it in a pot of cold water.

Add 2 tablespoons of Dijon mustard, a small handful of Telly Cherry peppercorns, and 2 bay leaves to the pot.

Bring the pot to a boil, then reduce to a simmer for 2.5 to 3 hours until tender.

Remove the corned beef and fat, and prepare a glaze with 1/3 cup brown sugar and 1 tablespoon Dijon mustard.

Brush the glaze on the corned beef and place it in a preheated 400°F oven for 20 minutes.

Shred 1/2 head of savoy cabbage and blanch it in boiling salted water for 2 minutes, then rinse under cool water.

Slice 2 large russet potatoes thinly (about 1/8 inch thick) using a mandolin or by hand.

In a sauté pan, cook 4-8 ounces of sliced bacon until browned, then add 1 cup of sliced carrots and 1 cup of sliced onions, cooking until tender.

Combine the blanched cabbage, bacon, and any rendered fat in a bowl, and season with salt and pepper.

Layer the potato slices and cheese in a round baking dish lined with parchment paper, alternating with the cabbage mixture.

Bake the vegetable torte at 400°F until set and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens