Braised Corned Beef
Bacon uncooked (or sliced fat back, which won't need blanching)
1- 3 1/2-4 lb corned beef brisket (cured), flat cut with fat cap
Salt & freshly ground pepper
¼ cup light brown sugar
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)
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 fresh, 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
If using bacon, remove smoke flavor by bringing a small pot of water to a boil and blanching for 5 minutes. Drain and set aside to cool.
Preheat oven 250F. Rinse off the brisket and dry well. Rub Canola oil all over the brisket and season well with salt & pepper. Heat a large skillet over med-high temp and sear both sides. 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, fat/bacon side up and pour the 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 hours. Remove and test for doneness. A fork should go into center easily. Leave lid off 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. Sandwiches can be placed in microwave briefly if needed (before adding slaw). For presentation, slice Reubens in half crosswise, stack and spear with pickle chips and a pepper.