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Tuesday, March 1, 2016

Guinness Braised Corned Beef Brisket Recipe - Reuben Sandwich Recipe

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Ingredients
  • 4-5 Corned Beef Brisket (*flat or point cut)
  • 24 oz - Guinness Extra Stout**
  • Seasoning Packet that comes with the corned beef.
  • 1 tsp - Pickling spice
  • 2 tsp - Granulated Garlic
  • 2 tsp - Granulated Onion
  • 2 tsp - Black Pepper
Directions
  • Remove corned beef from packaging and pat dry with paper towels. (keep seasoning packet)
  • In a large skillet or Dutch oven, add 2 tsp vegetable oil over medium high heat.
  • Brown corned beef on all sides, the more browning area the more flavor. (optional but adds flavor)
  • If you're not using a Dutch oven to brown the corned beef, transfer to a dish big enough to hold it along with about 4-5 cups of liquid.
  • Add all of the remaining ingredients, cover tightly with aluminum foil and place into a preheated 350ยบ oven for 2.5-3 hours OR until you can stick a fork into the corned beef and twist like spaghetti.
  • Remove corned beef, strain and reserve the remaining braising liquid.
  • With two forks pull the corned beef apart removing and discarding any remaining excess fat.
  • Pour the strained braising liquid back onto the meat and give a good toss until it's all coated.
* Point cut cut is fattier, but has much more flavor.
**  If you don't want to use the Stout you can substitute leftover black coffee or a non-diet cola soda.  
***  This recipe can also be done in a crock pot.

Enjoy as is or make into Reuben Sandwiches

Reuben Sandwiches (traditional)
  • Add a TBS of butter to a skillet over medium heat, then add one piece of rye bread.
  • Top the bread with the corned beef, sauerkraut, Swiss cheese and one more piece of rye bread.
  • Toast for 2-3 minutes per side until the cheese is melted.
  • Top with Russian Dressing. (Deli mustard or Thousand Island dressing maybe substituted)
Bagel Reuben Sandwich
  • Add a TBS of butter to a skillet over medium heat and toast an Everything Bagel (or bagel of your choice) for 2-3 minutes.
  • Remove bagel and add a mountain of the shredded corned beef to the skillet which gives it even more flavor by slightly browning and caramelizing.
  • Top with sauerkraut, Swiss cheese and cover until heated through and the cheese is melted.
  • Transfer to the bagel and top with Russian Dressing. (Deli mustard or Thousand Island dressing maybe substituted)
Enjoy!

4 comments:

  1. Well done Sir!

    I like to add an extra kick to my corned beef by slathering one side of the beef with a good horseradish spiced mustard after browning. I must try your addition of the extra pickling spice, garlic, onion, and pepper. Thanks for sharing!

    ReplyDelete
    Replies
    1. Thank you very much! I love horseradish and mustard....I'll have to give that a try as well!
      Larry

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  2. I followed your recipe, adding the horseradish mustard coating and it was amazing! I was a little leery of the Guinness Extra Stout as I'm used to using a light beer but it gave the meat and potatoes a fantastic flavor. This recipe makes amazing Rubens!

    Thanks again for sharing!

    ReplyDelete
  3. That's great to hear and the horseradish and mustard sound like an extra nice touch! Glad you enjoyed it!
    Larry

    ReplyDelete