Cork Spiced Beef Sandwiches
What You Need
Ingredients
Preparation
If corned beef is your thing, this Cork-inspired spin on the classic is bound to hit the mark. Piled high on toasted pretzel rolls, it's layered with a punchy burger-style sauce, brightened-up sauerkraut and melty Emmental. No pretzel rolls? No problem—thick-cut rye makes a fine substitute.
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In a medium bowl, mix sugar, salt, pepper, and spices. Massage spice mixture thoroughly into the beef, making sure to coat every part of the meat.
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Remove beef from the plastic and place in a HexClad 7.5 L Hybrid Stock Pot. Cover by at least 4 inches/10 cm of water. Bring to a boil over medium-high heat. Reduce heat to low and gently simmer until beef is tender and cooked through, about 2½ hours. If you’re planning to make sandwiches right away, transfer to a chopping board to cool to room temperature.
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Make the sauce. In a medium bowl, whisk all the ingredients and season with salt and pepper.
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Make the sandwiches. Preheat oven to 220°C. Slice the beef very thinly against the grain; set aside.
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Melt 2 tablespoons/30 grams butter in a HexClad 25 cm Hybrid Fry Pan over medium-high heat. Add sauerkraut and cook, stirring occasionally, until excess liquid cooks off and sauerkraut is hot, about 3 minutes. Stir in cabbage until wilted, about 2 minutes. Remove from the heat and keep warm.
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Melt remaining 2 tablespoons/30 grams butter on a HexClad Hybrid Double Burner Griddle or work in two batches using the HexClad 30 cm Hybrid Fry Pan over medium heat. Add pretzel rolls cut-side down and cook until golden, about 3 minutes. Transfer to a work surface; reserve the pan.
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Spread cut sides of rolls with your sauce. Arrange bottom halves of rolls cut-side up on a lipped baking tray. Pile corned beef and sauerkraut on top, dividing evenly. Top with cheese and top halves of buns. Bake until beef is warmed and cheese is melted, about 10 minutes.
MAKE AHEAD Beef can be boiled, cooled, and refrigerated in an airtight container for up to 5 days. Your sauce can be refrigerated in an airtight container for up to 5 days.
