In a 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Add the potato,
celery, onion, garlic and thyme. Cook 7-8 minutes, stirring occasionally, until the
vegetables are golden-brown on all sides.
Add ¾ cup of the brisket jus. Cook on medium-high heat for about 2 minutes to
reduce the mixture to a syrupy consistency. Add 2 Tbs. of the butter, and stir until
melted and well mixed with the vegetables. Remove from the heat and set aside.
Heat the remaining 2 Tbs. oil in a 11- to 12-inch cast iron pan or heavy-duty skillet
over high heat. Add the corned beef in a single layer. Sear without stirring to develop
color. Stir the beef, and add 1 Tbs. of additional oil if needed. Sear for about 3 more
minutes to brown on the opposite side.
Fold in the vegetables and the remaining ¼ cup cooking liquid. Stir in the remaining
1 Tbs. of butter, parsley and chives. Cook over medium heat for about 5 minutes
until the liquid is completely evaporated. Season to taste with salt and pepper.
