Sriracha Corned Beef Reuben

Sriracha,

Corned Beef Reuben

Ingredients

Braised Corned Beef

Bacon, uncooked

1- 3 1/2-4 lb corned beef brisket (cured), flat cut with fat cap

¼ cup light brown sugar

1 extra-large white onion-quartered

6 whole cloves

5 whole cardamom pods

1 teaspoon juniper berries

3 star of anise

1 teaspoon whole coriander seeds

1 teaspoon whole mustard seeds

1 teaspoon whole black peppercorns

4 large garlic cloves, crushed

1 large bay leaf (Turkish)

2- 2 inch pieces of fresh ginger, crushed

1/3 cup white Shoyu soy sauce<<<<click

Sriracha Slaw

2 1/2 cups shredded, green cabbage

1/2 cup julienned, carrot

1/2 cup thinly sliced, sweet onion

1/2 cup mayonnaise

1/4 cup Dijon mustard (country style)

1 1/2 to 2 teaspoons Sriracha

1/3 teaspoon freshly minced, garlic

1 teaspoon sugar

Salt (optional)

Rye, Pumpernickel or your favorite sliced bread for Reubens.

Sliced Swiss or Havarti cheese

Butter

Sweet pickle chips

Jarred peppers (your favorite)

Sandwich spears/picks

Directions

Braised Corned Beef

Preheat oven 250F. Rinse off the brisket, dry well and rub Canola oil all over the top and bottom. Heat a large cast iron skillet over med-high temp and sear both sides. Remove and let cool. Rub the brown sugar all over fat cap side and then place bacon strips all over the top, using toothpicks to secure. Arrange the onion all over the bottom of a Dutch oven with a heavy lid (or similar vessel) and sprinkle all of the seasoning ingredients over the top.

Place the brisket in the center, fat/bacon side up and pour the Shoyu soy sauce over the top. Place the lid on top and adjust rack so the Dutch oven is centered in the oven. Cook for 3 1/2 hours (about 1 hour per pound). Remove and test for doneness. A fork should go easily through the center. Once tender, remove from oven and let cool. Slice very thinly against the grain for Reuben sandwiches.

Sriracha Slaw

Note: Slaw sauce recipe can be doubled and served as a condiment with sandwiches.

Prepare right before serving.

Add the cabbage, carrot and onion to a mixing bowl and toss. Whisk remaining ingredients together, add desired amount to the cabbage mixture, toss and lightly season with salt.

Grilled Reubens

Spread butter onto the top of a slice of bread and place buttered side down into a non-stick pan, over medium temperature. Pile on slices of corned beef, top with your preferred cheese, followed with another slice of buttered bread and grill both sides. Remove from pan, place on a serving plate and repeat. Serve with the Sriracha slaw, sweet pickle chips and jarred peppers.

Arrange Reubens on a baking sheet and place in a 200F oven to keep warm before serving.