Braised Corned Beef
Note: You will need a 5 quart Dutch oven with heavy lid.
1- 3 1/2-4 lb corned beef brisket (cured), flat cut with fat cap
¼ cup light brown sugar
1 extra-large white onion-quartered
6 whole cloves
5 whole cardamom pods
1 teaspoon juniper berries
3 star of anise
1 teaspoon whole coriander seeds
1 teaspoon whole mustard seeds
1 teaspoon whole black 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
2 1/2 cups shredded, green cabbage
1/2 cup julienned carrot
1/2 cup sweet onion-half mooned sliced thinly
2 tablespoons white vinegar
2 teaspoons sugar
3 tablespoons mayonnaise
1 tablespoon Sriracha
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground peppercorns
1 1/2 tablespoons Sriracha-Use less for milder
1 1/2 teaspoons Dijon mustard
½ cup mayonnaise
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon minced garlic
Rye, Pumpernickel or your favorite sliced bread for Reubens
Sliced Swiss of Havarti cheese
Sweet pickle chips
Jarred peppers (your favorite)
Braised Corned Beef
Preheat oven 250F. Rinse off the brisket, dry well and rub Canola oil all over the top and bottom. Heat a large cast iron skillet over med-high temp and sear both sides. Remove and let cool. Rub the brown sugar all over fat cap side and then place bacon strips all over the top, 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, fat/bacon side up and pour the Shoyu soy sauce over the top. Place the lid on top and adjust rack so the Dutch oven is centered in the oven. Cook for 3 1/2 hours (about 1 hour per pound). Remove and test for doneness. A fork should go easily into the center. Once tender, remove from oven and let cool. Slice very thinly against the grain for Reuben sandwiches.
Prepare right before serving.
Add the cabbage, carrot and onion to a mixing bowl and toss. Whisk the remaining ingredients together, pour over the top and toss.
Whisk all ingredients together and serve with the Reubens as a condiment.
Spread butter on the tops of two slices of bread and place one butter side down into a non-stick pan hot, over medium temp. Pile on slices of corned beef, top with your preferred cheese and second buttered slice of bread and grill both sides. Remove from pan, place on a serving plate, lift one side and top with Sriracha slaw and sweet pickle chips.
To keep sandwiches warm before serving, arrange on a baking sheet and place in a 200F oven. When ready to serve, remove and add slaw. Garnish with pickle chips and jarred peppers.