Cooking Corn Beef Brisket
5-6 Lb. Corn Beef Brisket - Deli Trim (lean)
3 gal Water
1/2 gal Beer - domestic tap
2 cups Pickling Spice
Step 1 - Place water, beer and pickling spice in large pot and bring to boil. Place corn beef brisket in boiling water and cook for 3 hours till "fork tender".
Step 2 - Take corn beef out and place on cutting board. Trim any additional fat - should already be very lean already.
Corn Beef Sandwich - Made to Order
12 oz. Corn Beef - sliced 1/4" to 3/8" thick against the grain
2 ea Rye Bread - fresh
2 Tbl Butter - sweet unsalted
2 Tbl Dijon Mustard
1/4 cup Pickles (deli style) - sliced in rounds 1/4" thick (about 8 to 9 slices)
Step 1 - On each slice of Rye Bread, first spread butter 'coast to coast' and then spread Dijon Mustard 'coast to coast'. Then on one slice of Rye place the pickles to cover the bread.
Step 2 - Then place sliced Corn Beef on top of the pickles, then close the sandwich up. Place two sandwich picks and cut on a slight bias. Serve with Potato Salad (check w/restaurant for current options)