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.
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!
Sauerkraut Ingredients:
1 lime, juiced
3 tablespoons rice vinegar
3 tablespoon horseradish mayo
1 tsp fish sauce
1 bag of shredded coleslaw mix
1 tsp spicy dijon mustard
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/