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Potato Cakes with Corned Beef & Braised Red Cabbage Recipe

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4.1 from 15 reviews

These Potato Cakes with Corned Beef & Cabbage are a crispy, flavorful St. Patrick’s Day appetizer featuring fried potato cakes topped with tender homemade corned beef, braised red cabbage infused with spices and apples, tangy mustard crème fraiche, and a sprinkle of fresh chives. This dish combines classic Irish flavors with comforting textures for an impressive starter.

  • Author: Chef
  • Prep Time: 20 minutes plus 3 days brining
  • Cook Time: 4 hours total (3 hours simmering corned beef, 30-45 minutes braising cabbage, 30 minutes baking potatoes, plus frying time)
  • Total Time: 3 days 4 hours 50 minutes (including brining); active time about 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Irish

Ingredients

Corned Beef

  • 1 ½ lbs beef brisket
  • 1 qt water
  • ½ cup kosher salt
  • ¼ cup sugar
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp yellow mustard seeds
  • ½ tsp coriander seeds
  • 10 cloves garlic, crushed
  • 6 juniper berries
  • 4 cloves
  • 2 star anise
  • 1 lb ice
  • 1 onion, peeled & quartered
  • 1 carrot, peeled & quartered

Mustard Crème Fraiche

  • 1 cup crème fraiche
  • 1 tbsp dijon mustard
  • Salt and pepper, to taste
  • A squeeze of lemon juice, to taste

Braised Cabbage

  • 2 tbsp bacon fat
  • 6 oz sliced onion
  • 8 oz diced apples
  • 1 cup water
  • ¼ cup red wine
  • ¼ cup red wine vinegar
  • 2 tbsp brown sugar
  • 2 tbsp jam (raspberry recommended)
  • 3 juniper berries
  • 2 cloves
  • 1 cinnamon stick
  • 1 medium head of red cabbage, chopped (quantity implied in instructions)
  • Salt and pepper, to taste

Potato Cakes

  • 3 large russet potatoes
  • Canola oil, for frying (about ½ inch depth)
  • Chopped chives, for garnish
  • Salt and pepper, for seasoning

Instructions

  1. Prepare the Corned Beef Brine and Brisket: In a pot over high heat, combine water, kosher salt, sugar, cinnamon stick, black peppercorns, yellow mustard seeds, coriander seeds, crushed garlic, juniper berries, cloves, and star anise. Bring to a boil, then carefully pour into a large bowl. Add ice to cool the brine. Submerge the brisket into the cooled brine, cover well, and refrigerate for 3 days to cure.
  2. Cook the Corned Beef: After brining, remove brisket from the liquid. Place it in a pot with quartered onion and carrot, covering with water by 1 inch. Bring to a boil, then reduce to simmer and cook for 3 hours until the meat is fork tender. Thinly slice the brisket and keep warm.
  3. Make Mustard Crème Fraiche: In a bowl, whisk together crème fraiche and Dijon mustard until smooth and fully combined. Season with salt, pepper, and a squeeze of lemon juice to balance flavors. Refrigerate until serving.
  4. Braise the Cabbage: Heat a pot over medium heat and melt the bacon fat. Add sliced onions and diced apples, sautéing until softened. Deglaze the pan with water, red wine, and red wine vinegar. Stir in brown sugar and raspberry jam. Prepare a spice sachet by wrapping juniper berries, cloves, and cinnamon stick in cheesecloth tied with kitchen twine; add this sachet to the pot. Bring liquid to a gentle bubble. Add chopped red cabbage, then simmer until liquid reduces and cabbage becomes tender, about 30 to 45 minutes. Remove sachet. Season with salt and pepper.
  5. Prepare Potato Cakes: Preheat oven to 400°F (204°C). Bake whole russet potatoes for about 30 minutes until just warmed and slightly tender. Let cool slightly, then peel and grate potatoes using a cheese grater. Transfer grated potatoes to a bowl and season generously with salt and pepper. Using a ring mold, shape the potato mixture into round cakes, pressing firmly with fingers.
  6. Fry the Potato Cakes: In a large sauté pan, heat about ½ inch of canola oil over medium-high heat until sizzling hot. Fry the potato cakes in batches, carefully flipping only once they are fully browned and lift easily from the pan to avoid breaking. Fry both sides until golden brown. Drain on paper towels and season with extra salt while warm.
  7. Assemble the Dish: Place 1-2 potato cakes on serving plates. Top with slices of warm corned beef, spoon a generous portion of braised cabbage over the beef, add a dollop of mustard crème fraiche, and garnish with chopped chives. Serve immediately.

Notes

  • A sachet is made by placing whole spices in a square of cheesecloth, tying it up with kitchen twine, and simmering it in liquids to impart flavor without loose spices in the dish.
  • Use a ring mold for consistent and neat shaping of potato cakes, but you can shape by hand if unavailable.
  • The corned beef requires 3 days to brine, so plan ahead.
  • You can adjust the amount of mustard in the crème fraiche to your preferred tanginess.
  • Braising the cabbage slowly enhances the depth of flavor and tenderness.

Find it online: https://cheftinaskitchen.com/potato-cakes-with-corned-beef-and-braised-red-cabbage-recipe/