Corned Beef Sandwich

 


Corned Beef Sandwich

Ingredients

FOR THE CORNED BEEF:

1 (3- to 4-lb.) package corned beef brisket

FOR THE SANDWICHES:

1 tbsp. apple cider vinegar

1 1/2 tsp. granulated sugar

1 tsp. kosher salt

2 c. thinly sliced red cabbage

1/3 c. mustard

8 slices marbled rye sandwich bread

4 tbsp. unsalted butter (optional)

Dill pickle spears and potato chips, for serving

Directions

1For the corned beef: Preheat the oven to 325°F. Unwrap the corned beef brisket and place it fat-side up on a rack placed in a roasting pan. If a seasoning packet is included, rub the fat with the spices. Pour 1 cup of water in the side of the pan, and cover it tightly with aluminum foil.

2Cook until the brisket is fork tender, 3 1/2 to 4 hours. Check the corned beef by inserting a fork into the meat. If it goes in easily, it's ready; if it is met with resistance, continue cooking. Once the corned beef is fork-tender, remove it from the oven. Uncover and allow it to stand until cool enough to handle. 

3Transfer the corned beef to a cutting board. Thinly slice the meat against the grain. 

4For the sandwiches: In a medium bowl, whisk together the vinegar, sugar, and salt. Add the cabbage and toss well. Set aside.

5Spread mustard on one side of each bread slice. On 4 of the bread slices, arrange 4 to 5 slices of the corned beef and 1/2 cup of the cabbage. (The cabbage can also be served on the side.) Top with the remaining 4 bread slices.

6Optional: In a large nonstick skillet, heat 2 tablespoons of the butter over medium heat. Working in 2 batches, toast 2 of the sandwiches until golden brown on both sides, 6 to 8 minutes total. Repeat with the remaining 2 tablespoons of butter and 2 sandwiches.

7Slice the sandwiches in half; serve with dill pickle spears and potato chips.

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