Braised Corned Brisket of Beef with Potato Cabbage Cake

2.5 kg Boneless Beef Brisket

500 ml Water

220 g Salt Sea Course Crystals

130 g Brown Sugar Cubes

5 g Ground Cinnamon

5 g Ground Allspice

8 g Mustard Seed

5 g Peppercorns

5 g Coriander (whole)

6 g Juniper Berry

8 g Ginger Root

6 g Cloves (whole)

4 g Bay Leaves

80 ml Beet Root Juice

300 g Green Cabbage

200 g White Onion (medium)

100 g Carrots

800 g Potatoes (mashed)

1 ea Egg (large)

60 g Panko Bread Crumbs

10 g Salt

5 g Black Pepper

600 g White Turnip (medium)

600 g Fresh Beetroot (red-topped)

500 g Carrots

150 g Unsalted Butter

8 g Salt

5 g Black Pepper

10 g Garlic (peeled)

755 g Horseradish Chive Cream

20 ml CCC-Herb Oil

60 g Caramelized Red Onions

Step One: Corned Beef – Clean the brisket of excess fat and silver skin. Cure the meat for 4-5 days in the salt pickling aromatics and beetroot juice mixture. Remove meat from pickling mixture and rinse well under cold water. Strain the pickling mixture. Place brined brisket in a pot, fully cover with water and some pickling liquid, and cook until fully tender (3-5 hours) depending on the size of the brisket.

Step Two: Cake – Blanch the cabbage in boiling salty water. Transfer to ice bath and drain well to remove all the excess water. In a mixing bowl, add the cabbage, carrots, sautéed onions, mashed potatoes, panko, beaten eggs and season. Form the cakes at 100 g and sauté in butter on each side to serve.

Step Three: Turnips – Turn the root vegetables. In a large saucepan, add garlic, thyme, rosemary and bay leaves to white chicken stock. Season and add the roots vegetables with the butter and cook gently until tender.

Step Four: Cream Sauce – In a medium saucepan, add the oil and sauté the shallots. Add the beef jus and reduce. Add the horseradish and cream and reduce until desired consistency. Season and add the chives.

Step Five: Presentation – Brown the cakes on each side in clarified butter. Slice the beef across the grain and place as shown in photo above. Add the root vegetables and sauce the plate. Add the herb oil as indicated.