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Potato Cakes with Corned Beef & Cabbage

crispy, fried potato cakes topped with homemade corned beef, braised red cabbage, mustard creme fraiche, and a sprinkle of chives…the perfect St. Patrick’s Day appetizer

Ingredients

Scale

Corned Beef

Mustard Crème Fraiche

Braised Cabbage

Potato Cakes

Instructions

Corned Beef

  1. In a pot, combine the water, salt, sugar, cinnamon stick, peppercorns, mustard seeds, coriander seeds, garlic cloves, juniper berries, cloves, and star anise over high heat. Once the liquid comes to a boil, carefully transfer it to a large bowl. Pour in the ice. Let cool. Place the piece of brisket into the liquid. Cover it well and let brine for 3 days. After 3 days, remove the brisket from the bring and place it in a pot with the onion and carrot. Cover the brisket by 1” with water. Bring the water to a boil. Reduce the heat to a simmer and cook for 3 hours until fork tender. Thinly slice the brisket and keep warm until ready to serve.

Mustard Crème Fraiche

  1. Whisk together the crème fraiche and mustard until incorporated. Season with salt, pepper, and a squeeze of lemon to taste. Refrigerate until ready to serve.

Braised Cabbage

  1. Heat a pot over medium heat. Add the bacon fat and let melt. Add the sliced onions and apples. Sauté for a few minutes until soft. Deglaze the pan by adding the water, red wine, and red wine vinegar. Stir in the brown sugar and jam. Make a sachet (see notes) to hold the juniper berries, cloves, and cinnamon stick. Toss that into the pot. Let the liquid come to a bubble. Add the cabbage. Let the cabbage simmer until the liquid has reduced and the cabbage is tender, about 30-45 minutes. Season with salt and pepper to taste.

Potato Cakes

  1. Preheat the oven to 400 degrees F. Place the potatoes into the oven and bake for 30 minutes, just until warmed and slightly tender. Let the potatoes cool slightly. Peel off the skins and use a cheese grater to grate them. Transfer the grated potatoes to a bowl and mix them with a generous seasoning of salt and pepper. Use a ring mold to shape the potatoes into round little cakes, using your fingers to press the grated potatoes into the mold. Once all the potato cakes have been formed, heat a ½” of canola oil in a large sauté pan over medium high heat. Once the oil is sizzling hot, work in batches to fry the cakes. Be very gentle with them. Do not flip the potato cake until it is fully brown and moves easily, or else you will break it. Once brown on both sides, transfer the potato cakes to a paper towel lined sheet tray and season with a little extra salt.

To Serve

  1. Serve a couple slices of corned beef on top of the potato cakes. Mound a spoonful of cabbage on top of the beef with a dollop of mustard crème fraiche and a sprinkle of chives.

Notes

Nutrition