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Corned Beef Sandwich

by Matthew Johnson

Total Time

260 hr

260 hr

Prep Time

170 hr

170 hr

Cook Time

4 hr

4 hr

Inspired by bonappetit.com

Total Time

260 hr

260 hr

Prep Time

170 hr

170 hr

Cook Time

4 hr

4 hr

Ingredients

for 12 servings

  • 2 qt
    water (1.8 L)
  • 2 cups
    kosher salt (480 g)
  • 1 cup
    brown sugar (220 g)
  • 2 teaspoons
    pink curing salt
  • 5 cloves garlic, crushed
  • fresh ginger, 2-in (5 cm) sliced
  • 1 cinnamon stick, broken into pieces
  • 3 bay leaves, crumbled
  • 1 tablespoon
    mustard seed
  • 1 tablespoon
    black peppercorn
  • 8 whole allspice berries
  • 12 juniper berries
  • 8 whole cloves
  • 2 lb
    ice (910 g)
  • 5 lb
    beef brisket, good-quality, trimmed (2.2 kg)
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 large carrots, chopped
  • ginger beer, 2 bottles
  • dark extra-stout beer, 2 bottles
  • 2 slices rye toast
  • english mustard, to taste
  • ⅓ lb
    corned beef brisket, thinly sliced (150 g)
  • kosher dill pickles, sliced lengthwise to taste
    Calories 611
    Fat 44g
    Carbs 14g
    Fiber 1g
    Sugar 12g
    Protein 36g

Estimated values based on one serving size.

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Preparation

  1. In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  2. Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  3. Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5–7 days, flipping once a day.
  4. Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½–3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  5. Spread the mustard on both sides of the toasted rye bread. Lay the corned beef and pickles on one slice of bread and top with the other slice.
  6. Cut the sandwich in half crosswise.
  7. Enjoy!
 

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