Being that yesterday was St. Patty's Day, I felt the need to cure, and cook my very first Corned Beef. This is a weeklong process to cure...sure you can go out and buy a pre-cured Corned Beef, but what's the fun in that? So last Monday I started the curing process (curing is a food preservation system method using salt, nitrates or sugar - in this case, I used salt.) The cure also imparts the flavor of the various spices you use into the meat.
But enough of all this technical jargon, let's get to the cooking! So after a week of curing, I slow cooked my brisket for 7 hours. You can cook the meat in a large pot if you desire, but I love the slow cooker so much more for pieces of meat like a brisket. I also feel a lot more comfortable leaving a slow cooker on while I run errands.
After deciding to make this Corned Beef, my ever-brilliant husband suggested we then make it into Reuben Sandwiches (AMAZING idea). Typically a Reuben is served with/on the following:
- Rye Bread
- Swiss Cheese
- Russian Dressing
We did all of the above, sans sauerkraut (we're both not a huge fan) - I made my Russian Dressing from scratch (recipe below). To assemble the Reuben simply slather Russian Dressing on one side of the Rye bread, add a few slices of Swiss, top with thin sliced Corned Beef and place the other piece of bread on top. Then in a skillet (or a Panini press) toast both sides of the sandwich. Serve hot!
7-day Cured Brisket slow cooked to make the best Corned Beef
Homemade Russian Dressing perfect for your next Reuben Sandwich