Corned Beef: After the Cabbage

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Four pounds of corned beef for two people is a lot of corned beef. Yet it is also not nearly enough. This corned beef was amazing and I had to keep myself from eating half of it in one sitting. After I corned it for four days (one day per pound), I rinsed it and then braised it in water plus about a cup of hard cider for two and a half hours, adding cabbage, carrots and onions in the last thirty minutes. What came next, however, made all the difference: I slathered the fatty side of the brisket with a honey and mustard glaze and put in under the broiler for about four minutes (or until the honey started to caramelize).

The first night I served slabs in a bowl with broth and veggies. Classic corned beef and cabbage. It was good, but the broth was a bit salty and sour. Maybe too much so for a lot of eating on its own. I’m going to doctor it up for a better tasting soup in the next few days.

The following day I made reubens. These were amazing, especially with the creamy, sour, sweetness of all of the ingredients. The basic preparation includes Russian dressing (I made my own with mayo, ketchup, minced home-canned dill pickles) on both sides of the bread. I warmed the sandwich open-faced in the oven: slices of meat on one side, sauerkraut and swiss cheese on the other, and then assembled for a final toasting of the bread. Really, one of the best sandwiches in the world. I would have taken a picture, but I couldn’t wait that long to eat it.

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