Gruyère, Sauerkraut, Russian Dressing, House Rye Bread
Chef Todd Ginsberg of The General Muir | Atlanta
Yield: 18 servings
Adapted by StarChefs | February 2018
INGREDIENTS
Corned Beef:
Salt
Pink curing salt #1
Sugar
Black peppercorns
Coriander seeds
Red pepper flakes
Clove
Garlic paste
Fresh bay leaves
One 12- to 14-pound Meyer Natural Angus beef brisket
To Assemble and Serve:
Melted butter
Rye bread, sliced
Russian dressing
Sauerkraut, warmed
Sliced gruyère
METHOD
For the Corned Beef:
In a pot with water, combine salts, sugar, peppercorns, coriander, pepper flakes, clove, garlic, and bay leaves; bring to boil. When salts and sugar dissolve, remove from heat and chill brine. Depending on weight of brisket, brine meat 7 to 10 days. Transfer brined brisket to a pot of cold water over medium-low heat. Slowly bring to a simmer and cook brisket until fork tender, about 2 to 3 hours, skimming off scum as it rises to the surface. Drain brisket and keep warm.
To Assemble and Serve:
Heat flattop over medium-high flame. Butter one side of 2 slices of bread. Place slices buttered side down on flattop. When browned on the buttered side, transfer slices to a cutting board browned side down. Against the grain, slice 7 ounces of Corned Beef. Slather Russian dressing on both slices; top 1 slice with Corned Beef and then sauerkraut. Cover with cheese, melt under broiler. Top with the other bread slice, cut sandwich in half, and serve.
