Corned Beef Brisket and Stock

Ingredients Weight Measure
Corned beef, brisket, uncooked 10 lbs.
Chef Paul Prudhomme's® Blackening Spice Mix 2 cups
Corn oil 1 cup
Yellow onions, large, julienned 5 lbs.
Poblano peppers, julienned 1-1/2 lbs.
Garlic clove, whole, minced 1 cup
Gordon Biersch Märzen Beer 1 pt.
Chicken stock 1/2 gal.
Bay leaf 1 ea.
Thyme, leaves 2 Tbsp.
Parsley, stems 10 ea.
Black peppercorns, whole, crushed 10 ea.
Rosemary sprigs, 2" long 3 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.

Potato-Cabbage Cake

Ingredients Weight Measure
Yukon Gold potatoes, peeled, cut in 1/2 7 lbs.
Kosher salt 1 cup
Corn oil 1/2 cup
Red onion, large, julienned 1 ea.
White pepper, ground to taste
Green cabbage, julienned 1/2 head
Heavy cream 1/2 cup


Ingredients Weight Measure
Butter, clarified 1/2 cup
All-purpose flour 1/2 cup
Braising liquid, hot 10 cups
Butter, whole 1 Tbsp.
Kosher salt 1 Tbsp.
White pepper, ground 1/2 Tbsp.
Ingredients Weight Measure


  1. To prepare the Corned Beef Brisket, rub the beef on all sides with Chef Paul Prudhomme's® Blackening Spice mix. Set aside.
  2. In a heavy-bottomed rondo, add 1 cup oil. Place over high heat until oil is almost smoking.
  3. Place brisket in rondo and sear the meat well until brown on all sides.
  4. Remove the brisket from the rondo.
  5. In the hot rondo, add the onions, chiles and garlic. Sweat until softened and onions start to color.
  6. Scrape the pan.
  7. To prepare Stock and cook Brisket, add the brisket and beer to the pan. Cook the beer down by half and add chicken stock to cover the brisket.
  8. Add bay leaf, thyme, parsley stems, peppercorns, rosemary sprigs and TABASCO® Sauce. Cover with foil.
  9. Bring stock to a boil and reduce heat to a simmer.
  10. Place the rondo in a 325°F oven. Braise the brisket until fork tender, approximately 2 hours.
  11. Take rondo out of oven and let cool. When cooled, remove the brisket and cut in 1/2" cubes. Reserve.
  12. Remove the fat from the braising liquid. Strain the liquid and reserve.
  13. To prepare the Potato-Cabbage Cake, in large heavy-bottomed, 5-gal. pot, cover the potatoes in water an add 1/2 cup kosher salt. Bring to a simmer and cook potatoes until tender.
  14. When cooked, strain the potatoes in a colander and let them steam for 5 minutes.
  15. While potatoes are cooling, heat a heavy-bottomed sauté pan with 1/2 cup corn oil.
  16. Sauté onions and cabbage together until wilted, but still crunchy, approximately 3 minutes. Cool and reserve.
  17. Put potatoes through food mill. Season to taste .
  18. Add 1/2 cup heavy cream into bowl and fold in potatoes, cabbage and onions.
  19. Add brisket to potato mixture and fold until evenly mixed.
  20. Place parchment paper onto 1/2 sheet pan. Place mixture onto pan and spread out evenly 1" high.
  21. Smooth out the top and let cool in refrigerator.
  22. When mixture is completely cooled, take a #60 or 2-1/2 round cutter and punch out 20 cakes. Reserve.
  23. To prepare the Gravy, in a 1-gal. saucepot, add the clarified butter and place over medium heat.
  24. Whisk in the flour until a uniform paste forms. Cook the roux over low heat until it starts to brown. Stir continuously with a wooden spoon to prevent burning.
  25. Slowly add the hot braising liquid to the roux and whisk continuously until all the liquid has been added and the sauce turns thick.
  26. Add whole butter and whisk. Adjust seasoning with salt and pepper.
  27. Place the beef-potato-cabbage cake in a Teflon sauté pan with 2 Tbsp. butter over medium heat.
  28. Flip cake over after 2 minutes or until a crust has formed on the bottom of the cake. Cook for another 2 minutes and place pan into a 350°F oven for 15-20 minutes until heated through.
  29. Remove cake from oven and place centered on a large warm plate and drape with gravy. Serve immediately.

Yield: 20 servings