Piled-High Corned Beef and Swiss Sandwich
This time of year, I always find myself wondering, "why do I always wait until St. Patty's Day to make corned beef sandwiches?" These are certainly delicious enough to make year round, but like my Skillet Black Eyed Peas, it takes a holiday to remind me. Maybe you notice the corned beef prepackaged with one of those little seasoning packets in it, but always pass it by? Hopefully this easy recipe will get you out of that habit no matter what time of year it is.
- 4 pounds corned beef (you know — the one with the little packet of seasoning in it)
- 1 onion
- 5 bay leaves
- High-quality grained Dijon mustard (I used Roland Organic). Good mustard is key!
- Swiss cheese
- Rye bread
Remove the corned beef, reserving the seasoning packet. Rinse meat in the sink and pat dry. Slice up the onion and add beef, onion, seasoning pack and bay leaves to a large pot and cover with water. Bring to a boil then reduce to a simmer for about 3 hours.
Remove the meat from the water and remove the layer of fat you will find one side of the beef. This is easily done by taking a knife and just scraping. Cover that side of the beef with the stone ground mustard, put in a casserole dish and broil on low for 15-20 minutes, watching the meat closely and turning half way through.
While the meat is under the broiler prepare your sandwich fixings.
I like to keep it simple with a good swiss cheese and rye bread.
When you take the meat out it should shred easily and fall apart in chunks. Pile high on the bread, adding plenty of Swiss cheese. You can return the sandwich to the broiler to allow the cheese to melt or serve immediately.
Of course those first couple pieces of corned beef you will have to just simply slather with mustard and do a taste test! I am sure you and your guest will not be disappointed in the results. I know that there is a famous beer that this could be served with, but for a less traditional pairing, try it with a glass of 2007 La Coterie Châteauneuf-du-Pape. This herbaceous Grenache is a delicious companion for just about any red meat, and works remarkably well with the spiciness of the mustard.