Sriracha

Corned Beef

sriracha corned beef reuben.jpg

Ingredients

Braised Corned Beef

5 quart Dutch oven with heavy lid

1 extra large white onion-quartered

3/4 teaspoon whole cloves

1 teaspoon whole cardamom pods

1 teaspoon juniper berries 

2 star of anise 

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon white peppercorns 

4 large garlic cloves, crushed

1 large bay leaf (Turkish)

2- 2 inch pieces of fresh ginger, crushed 

1/3 cup white Shoyu soy sauce (or low sodium soy sauce)

 

1- 3 1/2-4 lb corned beef brisket (cured), flat cut with fat cap

Salt & freshly ground white pepper 

¼ cup brown sugar

Bacon uncooked (or sliced fat back, which won't need blanching)

Sriracha Slaw

2.5 cups green cabbage shredded/sliced thinly

1/2 cup julienned carrot

1/2 cup sweet onion-half mooned sliced thin

2 Tbsp’s white vinegar

2 tsp’s sugar

½ tsp salt

½ tsp freshly ground white peppercorns

Toss-marinate 1 hour fridge

Add 3 Tbsp’s mayonnaise

1 Tbsp Sriracha

2 tsp’s Dijon mustard

Top Reubens with slaw

 

Sriracha Sauce

1.5 Tbsp’s Sriracha-Use less if you don’t like heat

1.5 tsp’s Dijon mustard

½ cup mayonnaise

¼ tsp salt

½ tsp sugar

½ tsp garlic minced

Whisk, serve with Reubens

Reuben

Directions

Braised Corned Beef

 

1- 3.5 lb corned (cured) beef brisket, flat cut with fat cap

Salt & freshly ground white pepper 

¼ cup brown sugar

Bacon uncooked

Bring a pot of water to a simmer, add bacon and blanch 3 minutes in simmering water.  Drain and set aside to cool.  

 

Preheat oven 250F.  Rinse off the brisket, dry well and season generously with salt & pepper.  Heat 2-3 tablespoons of canola oil in a large non-stick pan and sear the fat side first until nicely crusted.  Flip over and repeat.  It will take a good 7-10 minutes due to the water content from the brine.  Remove and let cool.  

 

Rub the brown sugar all over the brisket and then place bacon strips all over the fat cap side, using toothpicks to secure.  Arrange the onion all over the bottom of the Dutch oven and sprinkle all of the seasoning ingredients over the top.  Place the brisket in the center and pour the soy sauce over the top.  Place the lid on top and place in the oven so its centered.  Cook for 3 hours.   Remove and test for doneness.  A fork should go into center easily.  Leave lid off and let cool.  Slice against the grain and serve with roasted vegetables or use for Reubens.  

 

Sriracha Slaw

2.5 cups green cabbage shredded/sliced thinly

1/2 cup julienned carrot

1/2 cup sweet onion-half mooned sliced thin

2 Tbsp’s white vinegar

2 tsp’s sugar

½ tsp salt

½ tsp freshly ground white peppercorns

Toss-marinate 1 hour fridge

Add 3 Tbsp’s mayonnaise

1 Tbsp Sriracha

2 tsp’s Dijon mustard

Top Reubens with slaw

 

Sriracha Sauce

1.5 Tbsp’s Sriracha-Use less if you don’t like heat

1.5 tsp’s Dijon mustard

½ cup mayonnaise

¼ tsp salt

½ tsp sugar

½ tsp garlic minced

Whisk, serve with Reubens