Irish Corn Beef Reuben Sanwich
 
Ingredients
  • For the beef:
  • 1 3-4 lb. corned beef brisket
  • 1 cup flour
  • 1 tsp salt and pepper each
  • 1 tsp cajun seasoning
  • 1 tsp garlic powder
  • 1 onion, cut into quarters
  • 3 cups water
  • 6 ounces of dark beer
  • 4 cloves garlic
  • 2 celery ribs
  • 3 bay leaves
  • 1 TBSP whole mustard seeds
  • 1 TBSP whole black peppercorns
  • 1 tsp thyme
  • 1 tsp paprika
  • 3 TBSP red wine vinegar
  • 1 tsp salt and pepper each
  • ½ tsp cajun seasoning
  • ½ tsp turmeric
Instructions
  1. Rinse and pat dry the beef. Place the flour, 1 tsp salt and pepper each and the cajun seasoning in a large bowl. Dredge the corn beef in the flour mixture making sure to coat the meat evenly and on all sides. In a large cast iron skillet, heat 2 teaspoons canola oil over medium-high heat. Add the beef to the pan and cook until browned on all sides, 2-4 minutes. Transfer to a slow cooker.
  2. Add the remaining ingredients including the water and beer. Cover and cook for 8 hours on low in your slow cooker. Serve topped with my spicy twist on Sauerkraut (aka coleslaw-recipe below), swiss cheese and rye bread (or GF bread). Don't forget the slather of Henry Weinhard's Pub Beer Mustard and a drizzle of Roasted Walnut Oil! Its a must!
  3. Sauerkraut Ingredients:
  4. 1 lime, juiced
  5. 3 tablespoons rice vinegar
  6. 3 tablespoon horseradish mayo
  7. 1 tsp fish sauce
  8. 1 bag of shredded coleslaw mix
  9. 1 tsp spicy dijon mustard
  10. Salt and freshly ground black pepper to taste
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/03/04/irish-corned-beef-reuben-sanwich-my-take/