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.
1x Thick cut Cod Loin fillet approx.
Butter, Salt, Pepper, squeeze of lemon
For the Veloute:
250g peas (Frozen peas work better)
250ml Fish stock (Chicken or vegetable could be used)
50g finely chopped shallot
3 cloves sliced garlic
Â½ teaspoon fennel seeds
100g cooked and peeled potatoes
Handful of baby leaf spinach
Diced Butter 50g
Prepare and trim the Cod Loin to desired portion. Pat dry and then fry in pan, skin side down in a generous amount of butter. Once a golden, buttery crust has formed, remove cod from pan and set aside, ready to finish through a hot oven (200c) when ready to serve.
To make the sauce. Start by sweating the Shallots, fennel seeds and garlic in a medium pan. Add and reduce the white by half. Then add the stock and simmer for a few minutes.
Add the cooked potatoes and once the sauce starts to simmer again, then add the peas and the spinach.
Pour the mix into a food processor and blend while adding the diced butter. The sauce should be silky and smooth. Depending on how smooth you want the sauce and your timings, you could put the sauce through a sieve prior to serving.
Correct the seasoning with a little salt.
The idea of this dish is for it to be served with large amount of the veloute. It's almost a main course soup dish!
Pea shoots to garnish
Serve with New potatoes, Samphire or vegetables of your choice.
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