Ingredients

Method

For the brine:
• 2 litres water
• 225 g coarse salt
• 50 g sugar
• 25 g saltpeter
• 3 cloves garlic, peeled
• 3 whole cloves
• 5 juniper berries
• 3 whole star anise
• 15 g fresh ginger, peeled and sliced
• 2 v fresh thyme
• 2 bay leaves
• 5 coriander seeds
For the corned beef hash:
• 400 g beef brisket
• 1 onion, quartered
• 1 clove garlic, peeled
• 1 carrot, peeled
• 1 stick celery
• 20 coriander seeds
• 3 cups beef stock
For the roast vegetables:
• 1 small butternut, peeled and sliced
• 1 small cabbage, quartered
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste
For the crushed potatoes:
• 250 g baby potatoes, boiled until tender
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste
For the tomato Hollandaise:
• 4 tomatoes, halved
• 1 free-range egg yolk
• 200 g butter, melted
• Sea salt and freshly ground black pepper, to taste
• Parsley, to garnish

Method

Ingredients

Place all the brine ingredients in a large saucepan and bring to a boil. Once the salt and sugar have dissolved, remove from the heat and cool to room temperature. Strain and set aside.

To make the corned beef hash, immerse the brisket in the brine and leave for 6 hours, then rinse. Place it in a large saucepan with the onion, garlic, carrot, celery, coriander seeds and beef stock.

Simmer for 2 hours, or until the brisket is completely soft. Remove from the cooking liquid and set aside. Strain the cooking liquid, return to the pan and reduce to a glaze.

Flake the brisket, reserving the meat but discarding the fat. Toss the meat with the reduced cooking liquid.

To make the roast vegetables, preheat the oven to 180°C.

Place the butternut and cabbage on a baking tray, drizzle with olive oil, sprinkle with salt and roast for 20 minutes, or until soft and caramelised.

To make the crushed potatoes, place the potatoes on a baking tray, flatten with a fork and drizzle with olive oil. Season and roast for 20 minutes, or until the edges of the potatoes are crisp and golden.

To make the tomato Hollandaise, place the tomatoes on a baking tray and roast in a 180°C-preheated oven until soft and caramelised. Remove from the oven and blend to form a purée, then set aside.

Whisk the egg yolk in a small saucepan and slowly add the melted butter, whisking continuously. Place the saucepan over a low heat and whisk until thick. Fold in the tomato purée and finish with picked parsley.

To serve, divide the roast potatoes between 6 plates and top with the butternut, cabbage and corned beef. Top with a soft poached egg and drizzle with Hollandaise.

Cook's note: Serve with a soft-poached egg.