Ingredients
- 1 bay leaf
- 1 stick cinnamon
- 1 green chili pepper (dried)
- 1 cabbage head
- 1,400 gr corned beef brisket
- 350 ml beer
- 120 ml mayonnaise
- 80 ml mustard (yellow)
- 2 ml mustard seed
- 1 gr allspice
- 1 gr coriander seed
- 1 gr basil (ground)
* Use wok with steaming rack, or large heavy pan with rack and tight fitting lid.
Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed. Pour enough water to make 5 cm of liquid in bottom of wok. Heat until steaming. Place the rack in wok. Put the corned beef on rack; cover and steam 2 hours or until meat is fork-tender. Add more water to wok to keep up to 1- half or 5 cm level. Combine mayonnaise, yellow mustard and basil. Cover and chill. Cut cabbage into 8 wedges. When corned beef is tender, place the cabbage on and around meat. Cover and steam about 20 minutes or until cabbage is still a little bit crisp. Remove cabbage and corned beef. Cut beef into slices and arrange attractively on serving platter. Place cabbage around the beef slices; spoon the mayonnaise dressing over top of each cabbage wedge. Serve immediately.
