Another very popular lunchtime favourite at the pub was this sandwich. Created originally after a visit to New York City, where I had one of the greatest sandwiches of my life.
âHere Iâve tried to recreate it with my own twist. Using pickled red cabbage and Emmental Cheese. The Emmental has a nicer texture and flavour than the American Monterey Jack I originally used.
The Brisket was Brined for a week in a mixture of Dried chilli flakes, Black pepper corns, fennel seeds, coriander seed, cumin seeds, smoked paprika, water and Pink Salt also known as Kosher salt.
This mix was brought to the boil, allowed to cool before submerging the whole piece of brisket in it. Place the fridge for 5 to 7 days.
At this point, its then drained, rinsed and then simmered for 3 hours.
Then you'll have a delicious piece of homemade corned beef.
For the Red cabbage
For the red cabbage part of this sandwich, I used one of my simplest salads.
This is made by thinly slicing red cabbage, seasoning with salt and black pepper then pouring on some red wine vinegar.
The vinegar breaks down the cabbage slightly and the liquid can be drained of after a few hours.
Around 100ml of vinegar should be enough for a medium sized red cabbage.
The sandwich should be constructed to your personal taste. But the saltiness from the beef, the sharpness rom the cabbage and the creaminess from the cheese, should tick all the boxes.
You choose which bread you want it in. I have never really found an American style Rye bread here in the UK, so I tend to go with a good quality, granary loaf.
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