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St Patrick’s Day
Corn Beef Rubin Sandwich

Ingredients

1 quarts water or enough to cover the meat after stout is added
1 12 ounce Guinness Stout
14 cup kosher salt
1/4 cup brown sugar
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger or ground powdered
1 (2 to 4 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, cut in half
1 stalk celery, cut in half

Directions

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

If this is more than you want to do then,  the packet you can buy have already been brine and are ready to cook they are good and I have used them many time because of convenience.

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For the sandwich:

  • Rye Bread
  • Sauerkraut
  • Thousand dressing
  • Swiss cheese

You can use a Panini press or skillet to toast the sandwich heat which ever you are using.  Spread thousand island dressing on two slices of rye bread,  add a slice of cheese to each slice then corned beef and sauerkraut.  Toast until cheese is melted and bread is golden brown.  Serve hot

Enjoy,

When Irish eyes are smiling,
Tis like a morn in spring.
With a lilt of Irish laughter
You can hear the angels sing
When Irish hearts are happy
All the world is bright and gay
When Irish eyes are smiling
Sure, they steal your heart away.
Lury
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