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Corned Beef Sandwich

Corned Beef Sandwich

Total Time:

2hrs

Prep:

30mins

Cook:

90mins

Skill Level:

Medium

Ingredients

  • 1 package Maple Leaf Corned Beef
  • 2 cups water
  • 1 can beer
  • 4 cloves garlic
  • 1/2 cup pickling spices
  • 1/2 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1/2 cup yellow onion, diced
  • 3 tbsp ketchup
  • 1 tbsp fresh lemon juice
  • 1 tsp onion powder
  • 1 tsp sweet paprika
  • 1 tsp Worcestershire sauce
  • 1/2 small red cabbage, thinly sliced
  • 3 tbsp apple cider vinegar
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 loaf rye bread
  • 4 pickles
  • 1 green apple, thinly sliced

How to Make It

1.

Toast pickling spices in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about 1 minute (or crush with a knife).

2.

Cut the corned beef in half and rub all over with crushed pickling spices. Add corned beef, water, beer and garlic to pressure cooker. Set to pressure cook for 90 minutes. **

3.

Remove and let rest for 10 minutes. Slice meet against the grain and reserve for sandwiches.

4.

While your corned beef is cooking, in a mixing bowl massage cabbage vigorously with your hands with salt until it softens and releases its juices. Rinse under water and squeeze out excess juices. Pat dry. Toss with vinegar and sugar, cover and let stand in fridge until ready to use.
Combine all ingredients for thousand island dressing in a small mixing bowl and whisk until well combined. Set aside in fridge until ready to use.

5.

To assemble sandwiches spread thousand island dressing on top and bottom of bread. Place a generous portion of corned beef, then layer on pickled cabbage and slices of apple. Cut sandwich in half and serve with pickles.

***Alternate method: Bring a large pot of lightly salted water to a simmer. Add bag of corned beef to pot and let submerge under water. Add ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 5 1/2 – 6 hours.***

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