Cbh* Recipe

Preheat and prepare

Preheat oven to 300°F (150°C). Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.

Place the brisket fat-side up in a Dutch oven or deep roasting pan. Add water to come about halfway up the side of the brisket (approximately 1000 ml). Add bay leaves, peppercorns, mustard seeds, cloves, brown sugar, smashed garlic and 1 tsp salt to the liquid.

Brush the top of the brisket with 1 tbsp olive oil and lightly season with a pinch of the CB spice blend (reserve the rest for fries and finishing). Cover tightly with a lid or aluminum foil.

Slow-roast in the preheated oven for 3 to 4 hours, or until the brisket is fork-tender and internal temperature reaches about 195–200°F (90–93°C). Check once halfway, basting the top with cooking liquid if it looks dry.

When done, remove from oven and let rest, covered, for 20 minutes. Transfer to a cutting board and slice thinly against the grain for serving.

Combine smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, cayenne, brown sugar and 1/4 tsp salt in a small bowl. Mix well and reserve. Use 2 tsp of this blend to season the hoe fries and a pinch on the brisket before roasting.

Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Pat completely dry with a clean towel — drying is critical for crisp fries.

Toss the dried potato matchsticks with 2 tbs cornstarch until evenly coated. Shake off any excess cornstarch.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Working in batches, fry the potatoes for 3–4 minutes until pale golden and cooked through. Remove and drain on a wire rack or paper towels.

Raise oil temperature to 375°F (190°C). Return fries in batches and fry for another 1–2 minutes until deep golden and crispy. Drain well.

While still hot, season the fries with 1 tsp salt, 1 tsp black pepper and 2 tsp CB spice. Toss gently to coat. Keep warm until plating.

In a small saucepan over low heat, combine 2 oz cream cheese, 1 cup shredded Monterey Jack (or queso blanco), 60 ml milk and 1 tsp butter. Stir continuously until cheeses melt and the mixture is smooth and slightly thickened — about 3–5 minutes. Do not boil.

Remove from heat and stir in 2 tbs parsley, 1 tbs chives, 1 tsp thyme, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice (optional) to brighten the flavor. Adjust seasoning to taste. Keep warm for plating; rewarm gently if necessary.

Heat a skillet over medium heat and add 1 tsp butter. For eggs any style: - Fried: melt butter until foaming, crack eggs into skillet, cook until whites set and yolks reach desired doneness (about 2–3 minutes for sunny-side up), seasoning with 1/4 tsp salt and 1/4 tsp pepper. - Scrambled: whisk eggs briefly with a pinch of salt, pour into skillet, stir gently until soft curds form. - Poached: bring a shallow pot of water with 1 tsp vinegar to a gentle simmer and poach for 3 minutes for runny yolks. (Choose preferred style.)

Toast 2 slices of bread in a toaster or in a separate skillet with remaining butter until golden. Keep warm.

On each plate, place a generous portion (about 6–8 oz sliced) of the slow-roasted corned beef off-center. Pile a heaping portion of hoe fries next to the beef. Spoon the warm queso with fine herbs over the fries and/or a little over the beef where desired.

Top the beef with the two eggs (any style) and place the toast on the side. Sprinkle remaining chopped parsley for garnish and an optional pinch of CB spice over the finished dish for extra aroma.

Serve immediately while hot.