Corned Beef With Herbed Potatoes Recipe


  • 1 liter water
  • ½ cup salt
  • ¼ cup brown sugar
  • 1 tbsp. salt
  • 1 cinnamon stick, broken into several pieces
  • ½ tsp. mustard seeds
  • 1 tsp. black peppercorns
  • 4 whole cloves
  • 1 tbsp. all-spice
  • 1 bay leaf, crumbled
  • ½ tsp. ground ginger
  • 3 cups ice
  • 1k whole beef brisket, trimmed
  • 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

Cooking 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. Garnish with parsley and serve with herbed potatoes.
  7.  For herbed potatoes, melt butter in pan, add oil then toss in herbs and potatoes and mix well.

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