St. Paddy’s Irish Sandwich
Ingredients
- • 1 (3 pound) corned beef brisket with spice packet
- • 2+ tablespoons Extravagonzo Roasted Garlic Culinary oil
- • 1 tablespoon Balsamic Vinegar
- • 1 tablespoon Anna Mae’s smoky mustard
- • 1 teaspoon Sea salt
- • ½ teaspoon ground black pepper
- • ½ medium head cabbage, cored and sliced thin
- • 12 slices sourdough bread, lightly toasted
Instructions
- Place corned beef in large pot or Dutch oven and cover with water.
- Add the spice packet that came with the corned beef.
- Cover pot and bring to a boil, then reduce to a simmer.
- Simmer approximately 50 minutes per pound until tender.
- Remove meat and let rest 15 minutes.
- Slice meat across the grain.
- Whisk together Extravagonzo Roasted Garlic Culinary oil, Balsamic Vinegar, Anna Mae’s smoky mustard, sea salt, and pepper in small bowl.
- Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
- Spread a layer of Anna Mae’s spicy mustard on 6 slices of toasted bread.
- Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.
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