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Tuesday, 18 August 2015

Corned Beef and The Reuben Sandwich

People of a certain age will remember corned beef dinners from their childhood. I don't ever remember loving that meal but I did love the corned beef sandwich the next day.
It was a relatively cheap cut of meat in the 60's and I think now its still inexpensive but as our culinary tastes have become more sophisticated the humble corned beef has been relegated to the back burner.
Well the other day I thought why can't this meat be better and set about doing a little more than the original recipe. If Kylie Kwong can make magic out of a piece of brisket.....
Delicious we all thought. I used it for Reuben sandwiches. Classically a Reuben has chunky quite dry bread which I don't love either, so we used fresh and toasted. I bought a red cabbage in a jar which is actually Dutch to replace the sauerkraut and made a mayonnaise. Not quite Katz's Deli in New York but pretty good none the less.

Piece of corned beef
15 cloves
10 peppercorns
1 chopped onion
1 star anise
1 cinnamon stick
2 cloves garlic
1/4 cup brown sugar
1/4 cup honey
1 teaspoon Chinese five spice powder
1 whole orange squeezed of juice, use both skin and juice

Place the beef into a saucepan and cover with cold water. Bring to the boil and then empty and rinse all fat residue from the pot
Stud the beef with cloves. Add to a pot of fresh water with all of the ingredients.
Squeeze the  orange and add both to the pot.
Simmer gently for 3 hours.

Serve with a Russian Mayonnaise, Swiss Cheese, Sauerkraut or Red Cabbage and Pickled Gerkins

1 cup mayonnaise
1/2 cup sour cream
1/4 cup tomato sauce
2 teaspoons horseradish
1 tablespoon worcestershire sauce
1 tablespoon chopped onion

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