Thursday, March 6, 2014

Corned Beef Sandwiches for St. Patrick's Day

I was talking to my aunt several weeks ago, and she was talking about making Corned Beef Sandwiches for that weekend, and it sounded so good, that I decided to make some to share with all of you.  She was saying she was going to make it and slice it thin and serve it with rye bread.  Needless to say, I was drooling by the end of the conversation.  That weekend David and I went to a restaurant near our home called Maggie Smith's.  It's an Irish Pub.  Well I was so craving corned beef that I ordered their corned beef sandwich, and it had a Dijon Aioli which was amazing.  So when I made these sandwiches, I made a very simple Dijon Mayonnaise to go on the sandwiches.  This was a great simple weeknight meal, but would also be great for St. Patrick's Day.

Corned Beef Sandwiches for St. Patrick's Day


3 lb corned beef brisket
1/3 cup mayonnaise
2 TB Dijon mustard (more or less depending on the flavor you want.  I would taste it as you go.)
8 slices rye bread
1 package tricolor cabbage for cole slaw


Rinse your corned beef and put in a large pan and cover with water.

Turn you heat to high and bring to a boil.

Once water is boiling turn to low for a low boil and cook for 3 to 4 hours or tender, but not falling apart.

After your corned beef is cooked, let it cool before cutting it.  I left mine in the water for about 45 minutes while I got the rest of our dinner ready.  This way it cooled down, but was still slightly warm when I started cutting it.

Next, mix you mayonnaise and Dijon mustard together and set aside.  (again, taste it to see if you want to add more mustard to the mayo.)

Next, you will take your cored beef from the water, and slice it very thin.  Mine were slices were about 1/8 of an inch.

You will then spread your Dijon Mayonnaise on each slice of bread.  Then lay 4 to 6 slices of corned beef on 4 pieces of bread.  Next you will add some of your tricolor cabbage over the corned beef and then top the sandwich with the other slice of rye bread. 

Cut in half and serve with a side of your choice.  I made onion straws and will share that recipe next week with all of you.

I must say, this was an amazing sandwich.  I am going to make them again really soon.  I hope that you like them as much as we did.


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