Chef shares how to brine fresh corned beef

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MANILA, Philippines — You have heard about Sinigang na Corned Beef and other delectable corned beef dishes — and we are not talking about the shredded corned beef that we get straight out of a can, of course. We’re referring to slabs of fresh beef brisket that have been brined into the flavor-filled fresh corned beef much sought after by gourmets and gourmands. But you do not know exactly how to make fresh corned beef.

Chef Jay Jay SyCip of The Fatted Calf rises to the occasion. With a constantly fully booked restaurant that is based in Tagaytay, he has access to good quality Batangas beef as well as imported top-grade beef and he certainly knows how to make really good corned beef.

In the "25 Chefs x 25 U.S. Potato Recipes" cookbook produced and released by Potatoes USA-Philippines, Chef Jay Jay shares his Corned Beef and Potatoes recipe. With this recipe, he not only shares exactly how to brine beef brisket into corned beef. He also shares how to use this beautiful and delicious corned beef in a sumptuous baked Corned Beef and Potatoes dish that you will enjoy and at the same time impress your loved ones, too.

Give it a try!

Corned Beef and Potatoes

Ingredients:

For the dish:

150 grams smoked bacon

300 grams onion

150 grams carrots

200 grams U.S. potato slices

150 grams U.S. potato chips

250 grams fresh corned beef*

1 tbsp. olive oil

1/4 tsp. black pepper

15 grams demi-glace powder

150 ml. water

5 ml. soy sauce

35 grams butter

*For the fresh corned beef:

250 grams beef brisket

*For the corned beef’s brine:

380 ml. water

28 grams rock salt

30 grams sugar beets

10 grams pickling spices*

15 grams brown sugar

*For the corned beef’s pickling spice:

15 grams all spice

15 grams yellow mustard seed

15 grams chili flakes

15 grams white peppercorns

1 gram cloves

3 grams cardamom

10 grams bay leaf

10 grams ginger powder

Procedure:

1. In a dry pan over medium heat, toast the pickling spices until fragrant, about 2 to 3 minutes. Set aside to cool.

2. Rinse beef brisket under cold water and pat-dry with paper towels. Cut into long rectangular pieces for even brining.

3. In a saucepot, bring the brine ingredients, including the pickling spices, to a gentle simmer, stirring until salt and sugar are fully dissolved. Remove from heat and chill the brine rapidly using an ice bath.

4. Submerge beef brisket in the cooled brine in a non-reactive container. Cover and refrigerate for 3 days.

5. After brining, remove the brisket, rinse thoroughly under cold running water, and pat-dry.

6. Preheat oven to 170°C (340°F). Place the brisket in a food-safe pan, cover with water, and cook in the oven for 3 hours or until tender.

7. Transfer cooked brisket to an ice bath to cool completely.

8. Place cooled brisket in the freezer for 30 to 45 minutes to firm up the meat for easier slicing.

9. Once set, slice corned beef to desired thickness. Set aside.

10. Heat a 12-inch sauté pan over medium heat. Cut bacon into 1/2-inch thick strips and cook, stirring frequently, until it begins to crisp and the fat renders for about 5 to 8 minutes.

11. Peel and slice onion into 1/8-inch thick rounds. Add to the bacon and continue cooking, stirring often until softened for about 5 to 8 minutes more.

12. Peel and cut carrots into ribbons of thickness similar to the onion slices.

13. Lightly grease a 20cm x 15cm (8"x 6") baking or casserole dish with neutral oil or butter.

14. Add a layer of sliced potatoes to the base of the dish and season with pepper. Top with a layer of carrot ribbons, half the bacon-onion mixture, and a layer of sliced corned beef. Repeat the layering process and finish with a final layer of potato slices.

15. Dissolve 15 grams demi-glace powder in 150ml boiling water. Stir in Kikkoman soy sauce.

16. Gently pour the prepared stock over the layered ingredients until the dish is nearly full.

17. Cover the dish tightly with aluminum foil and bake in preheated oven at 170°C (340°F) for 90 minutes.

18. Remove foil, dot the top with butter, increase oven temperature to 200°C (400°F), and return the dish to the oven. Bake for an additional 20 to 25 minutes or until the top is golden and crisp.

19. Let the casserole rest for 5 to 10 minutes before serving to allow flavors to meld and structure to set.

20. Plate as shown in photo. Serve. Enjoy!

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