Delicious corned beef recipe with potato and cabbage
Impress your family or friends while testing your culinary skills at home with this corned beef recipe from the RACV Club kitchen.
In the world of gastronomy, there are few things more thrilling than watching talented chefs go head-to-head in a culinary battle of creativity and skill. RACV Club recently introduced the Four Chef Showdown as one of its exclusive events.
Three City Club chefs – Executive Chef Jason Camillo, Executive Sous Chef Craig Dowling and Pastry Sous Chef Josh Cochrane – competed against Healesville Country Club & Resort’s Head Chef Himanshu Sharda for the honour of winning over the audience’s taste buds.
The audience savoured each of the four dishes and then voted for their favourite, with Sharda’s fish curry taking out the title. Those who attended the event were keen to get the recipes to try at home, and Dowling shares his recipe here.
Dowling says he chose to cook corned beef for the competition because it was his father’s favourite dish. “He would have had 365 days of the week if he could have,” he says.
“My biggest tip for cooking this dish at home is make friends with your local butcher and green grocer,” he says. “They will be able to source the products that you need.”
For the RACV Club event, Dowling served the dish with potato foam. The instructions on how to make it with specialised equipment, such as the iSi Thermo Whip, are included below. “Obviously, few people will have such equipment at home, so there are other options, such as a mashed potato.”