Homemade Corned Beef with Herbed Potatoes Recipe
by Chef Boy Logro
Ingredients:1 kilo whole beef brisket, trimmed
1 liter water
3 cups ice
½ cup salt
¼ cup brown sugar
1 tbsp salt
1 tbsp all-spice
½ tsp ground ginger
½ tsp mustard seeds
1 tsp black peppercorns
4 whole cloves
1 cinnamon stick, broken into several pieces
1 bay leaf, crumbled
1 white onion, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
parsley for garnish
For Herbed Potatoes:
3 cups marble potatoes, boiled and halved
3 tbsp butter
1 tbsp olive oil
1 tbsp parsley, chopped
1 tbsp spring onions, chopped
1 tbsp fresh thyme or rosemary, chopped
salt and pepper to taste
Instructions:
1. Place the water into a large stockpot along with salt, sugar, salt, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved.
2. Remove from the heat and add the ice. Stir until the ice has melted.
3. Once it has cooled, place the brisket in a zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 7 days.
4. After 7 days, remove from the brine and rinse well under cool water. Place the brisket into a pot, add the onion, carrot and celery and cover with water. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2½ to 3 hours or until the meat is fork tender.
5. Remove from the pot and thinly slice across the grain.
6. For herbed potatoes, melt butter in pan, add oil then toss in herbs and potatoes and mix well.
7. Serve corned beef with herbed potatoes. Garnish with parsley.
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