Ingredients:

  • 5 lbs (680g) cooked Corned Beef Brisket, chilled and shredded
  • 3 Tbsp (45 ml) smooth Dijon Mustard
  • 1 Tbsp (15 ml) coarsely crushed Whole Black Peppercorns
  • 1 tsp (5 ml) coarsely crushed Whole Pink Peppercorns
  • 1 tsp (5 ml) fresh Thyme Leaves, roughly chopped
  • 2 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 1 small Shallot, finely minced
  • 1 Tbsp fresh Parsley, chopped (for garnish)

Instructions:

  1. Ensure the corned beef is fully cooked, cooled, and chilled. Shred the meat coarsely using forks, aiming for varied sizes.
  2. Lightly crush the black and pink peppercorns until coarse; you want texture, not powder. Mix the shredded corned beef, Dijon mustard, crushed peppercorns, and fresh thyme gently until evenly coated.
  3. Gently form the mixture into 4–6 uniform, loosely packed patties or cakes, roughly 1 inch thick. If time permits, chill for 15 minutes to help them hold their shape.
  4. Heat half the butter (1 Tbsp) and the olive oil in a large cast-iron skillet over medium heat. Sauté the minced shallot until softened and fragrant (about 2 minutes). Remove shallots and set aside.
  5. Increase the heat to medium-high. Add the remaining 1 tablespoon of butter to the hot pan. Once the butter foams slightly, carefully place the corned beef patties into the hot fat, ensuring they do not overcrowd the pan.
  6. Sear undisturbed for 4–6 minutes per side until a deep, mahogany brown, crisp crust forms. Resist the urge to move them until the crust has set.
  7. Once both sides are perfectly crisp, return the reserved shallots to the pan to warm through. Remove the patties from the heat immediately.
  8. Garnish with fresh parsley and serve piping hot, ideally alongside a dollop of horseradish cream or a poached egg.