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Magee’s Kitchen Corned Beef Brisket with Boiled Potatoes & Cabbage

Magee’s Kitchen Corned Beef Brisket with Boiled Potatoes & Cabbage

Ingredients for the Perfect Corned Beef Brisket
Pickling Spices:
• 8 Whole Allspice Berries
• 1 Tbsp Whole Mustard Seeds • 1 Teaspoon Coriander Seeds • 1 Tbsp red pepper flakes • 8 Whole Cloves • 6 Cardamom Pods • 1 Tbsp Black Peppercorns • 4 Bay Leaves crumbled • ½ teaspoon ground ginger • ½ Cinnamon Stick • 8 Whole Juniper Berries
Brine:

• 2 quarts Water • 1 cup Kosher Salt • 4 teaspoons pink curing salt • ½ cup brown sugar
Meat:

• 1 beef brisket about 4 or 5 pounds Recipe for the Perfect Corned Beef Brisket:

  1. Place the water into a large stockpot along with the allspice berries, mustard seed, coriander seeds, red pepper flakes, cloves, cardamom pod, peppercorns, bay leaves, ground ginger, cinnamon stick, juniper berries, kosher salt, pink salt, and brown sugar. Bring the mixture to a boil and cook over high heat until salt and sugar has dissolved. Then remove from heat and let cool to room temperature. Refrigerate the mixture until well chilled.
  2. Place the brisket in a 2 gallon zip top bag and add the liquid brine mixture. Squeeze the air out of the bag before sealing. Lay bag flat into a container and place in refrigerator for 5-7 days. Check daily to make sure beef is completely submerged. Flip the bag every day to ensure all sides are brined equally.
  3. At the end of the cure, remove the brisket from the brine and rinse well with cold water. Place the brisket in a pot just large enough to fit the meat and cover with at least one inch of water. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2-3 hours or until the brisket is fork tender.
  4. Remove the meat from the pot and thinly slice against the grain.


Ingredients for the Perfect Boiled Potatoes
• 1 ¾ pounds red boiling potatoes
• Kosher salt • 3 tablespoons butter, melted • 1 tablespoon freshly chopped parsley leaves
Recipes for Perfect Boiled Potatoes

  1. Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously.
  2. Bring to a boil over medium heat and cook the potatoes until tender.
  3. Drain and put the potatoes in a serving bowl. Coat with melted butter and sprinkle with freshly chopped parsley.
  4. Toss and serve.

Ingredients for Boiled Cabbage
• 1 medium head green cabbage, rinsed and cut into 4 wedges
• Kosher salt • 1 cup cooked corned beef juice
Recipes for Perfect Boiled Potatoes

  1. Place water in a small/medium stock pot and bring to a boil. Salt the water generously.
  2. Add cabbage wedges; cover and simmer until boiled cabbage is tender.
  3. Serve cabbage on plate with corned beef and potatoes.

Magee’s Kitchen is located in the original Farmer’s Market in Los Angeles. Address: 6333 W. 3rd Street #624 Los Angeles, CA 90036 Phone: 323-938-4127

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