by Trisha Benevides2
Corned Beef Brisket Sandwich
I don’t like rules. At all. Any of them.
Okay, that’s not entirely true. I’m a rule follower. I’m a rule follower to a fault. Like when people pull up to a red light and they don’t bring their car all the way up to the crosswalk, it irks me. They’re breaking a rule. I want to roll down my window and shake a stern finger at them and boss them around. Don’t they know that the crosswalk is way up there? What, are you afraid it’s going to reach up and hug you? Or when people bring 11 items to the 10 items or less checkstand. Nope. Get your stuff, take your rule breaking self to another stand, and remember how your mamma taught you to follow the rules next time.
With food, however, I’m a big fat obnoxiously belching rule breaker. It’s totally true. I read recipes and think, “well that ain’t happening” and go on my own lazy path. You want me to cream butter and sugar for how long? Nope. Not on your life. And in goes the butter, sugar, eggs, and vanilla with a quick one minute blitz. Your recipe calls for me to partially cook this sucker in the crock pot then laboriously stir in more ingredients halfway through? I don’t think so. And in go all the ingredients while I sit down and watch the latest episode of Dr. Phil.
So when Omaha Steaks asked me to create a recipe for Corned Beef Brisket in the spirit of St. Patrick’s Day, I was happy to accept the challenge whilst simultaneously throwing out the rule book. I’m such a rebel…in my pearls and cardigan. Oh heavens…
I thought long and hard (on my butt) about what to make. Everyone and their brother wants corned beef and cabbage to celebrate their 5% Irish heritage. I’m 50% Irish and I don’t even want corned beef and cabbage. So I knew the old standby would not work. I had to create something devilish. There needed to be oodles of cheese, a hint of peppery brine, and deep, dark flavors that make your eyes roll back in your head and your toes curl and that slight, almost inaudible groan emit from the lowest reaches of your gut.
And so I did. I created a Corned Beef Brisket Sandwich. What’s so big about a sandwich you ask? Well, well, well. Let me just tell you. I toasted delicate rye bread, piled it high with slow roasted juicy corned beef brisket, topped it with oodles of melted cheesy Havarti, and then sautéed cabbage and pepperoncinis in a brown sugar soy sauce that would make your mamma weep with joy.
There are defining moments in one’s life. Moments that when you look back, you smile with smug satisfaction and do a Matthew McConaughey “alright, alright, alright” knowing with utmost certainty that you are awesome in every way. Awesome because of your brilliance. Awesome because you just created something magical. Awesome because rules are for people in cardigans and pearls who get twitchy over people who don’t pull all the way up to a crosswalk at an intersection.
Oh, wait. Well, I guess that whole rule breaker thing wasn’t going to last long for me anyway. The heroine can’t be the trouble maker for more than an episode in this sitcom of life. I wonder if I could get Jennifer Aniston to play me? Hopefully she likes sitting on her butt and watching tv…
- 1 30 oz. Omaha Steaks Corned Beef Brisket
- 2 cups Chopped Carrots
- 3 cups Chopped Celery
- 1 Medium Onion – Diced
- 3 Garlic Cloves – Chopped
- 1 14.5 oz. can Fire Roasted Tomatoes
- 4 cups Cabbage – Sliced Thinly
- 1 cup Pepperoncinis – Sliced
- 2 tsp. Peanut Oil
- 2 T Rice Wine Vinegar
- 2 T Brown Sugar
- 1 tsp. Soy Sauce
- ½ tsp. Pepper
- 4 Slices Havarti
- 4 Slices Rye Bread
- *Optional – 2 cups grated Smoked Mozzarella
- In a crock pot, combine carrots, celery, onion, garlic, and tomatoes.
- Remove corned beef from the packaging and nestle it on top of the veggies.
- Cook on low for 10 hours.
- Slice the prepared corned beef thinly.
- Place it back in the crock pot until it’s time to assemble.
- In a wok, heat peanut oil over medium high heat.
- Add cabbage, pepperoncinis, vinegar, brown sugar, soy sauce, and pepper.
- Stir fry until the cabbage is wilted.
- Meanwhile, toast the bread. Preheat oven to broil.
- If you are adding the layer of smoked mozzarella, pile two slices with 1 cup each of the mozzarella and broil until golden brown.
- Pile the meat onto two slices of rye bread (or the slices with the melted mozzarella).
- Top each slice with half the cabbage.
- Add two slices of Havarti on each slice, the place back under the broiler to melt the Havarti. Remove from oven, top with remaining slices of bread.
- Slice each sandwich in half. Serve immediately.