HOMEMADE IRISH CORNED BEEF & RUSSIAN DRESSING TO MAKE REUBEN SANDWICHES

HOMEMADE IRISH CORNED BEEF & RUSSIAN DRESSING to make REUBEN SANDWICHES image

Another dish that I made & served in a restaurant. Takes a while, but is really worth it. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The *Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its...

Provided by Peggi Anne Tebben

Number Of Ingredients 30

Ingredients

BRINE
6 c water
2 c lager beer ( i just used the beer on tap.)
1/2 c coarse kosher salt
1 c (packed) golden brown sugar
1/2 Tbsp *insta cure no. 1 (optional)
1/4 c mixed pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
SOLUTION FOR COOKING:
1 12-ounce bottle guinness stout or other stout or porter
4 bay leaves
1 Tbsp coriander seeds
2 whole allspice
RUSSIAN DRESSING
3/4 c mayonnaise
1/4 c + 2 - 3 tablespoons **chili sauce
2 Tbsp sour cream
2 tsp chopped, curly parsley leaves
1 Tbsp + 1 teaspoon minced spanish onion
1 Tbsp + 1 teaspoon minced dill pickle
1/2 tsp lemon juice
1/2 tsp grated horseradish
1/4 tsp worcestershire sauce
combine & mix well. **determines hotness. use accordingly
REUBEN SANDWICHES
cottage rye bread
corned beef, sliced
russian dressing
sauerkraut
swiss cheese

Steps:

1. BRINE/ Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in *Insta Cure No. 1. Can get this at meat packing houses or places on line that handle it, such as Sausage Maker. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
2. Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days.
3. Remove brisket from brine. Rinse with cold running water. DO AHEAD Can be made 2 days ahead.If you do, wrap corned beef in plastic, cover with foil, and refrigerate until ready to cook.
4. COOKING CORNED BEEF : Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2-4 hours. You can also do this in the oven.
5. Remove from pot. Allow to cool, wrap in plastic & place in fridge overnight.
6. Next day, slice.
7. RUSSIAN DRESSING: Make it.
8. REUBEN SANDWICHES: Warm the corn beef. Put Russian dressing on 2 slices of bread. Put corned beef, sauerkraut,& swiss cheese on 1 slice of the bread. Place other slice of bread on top. Put butter on grill & lay the sandwich on. Place a heavy cast iron skillet on it to weigh it down. Turn over & do other side. Cut on an angle.