NBC 25 STUDIOS -- Chef Rebecca Dinnin is in the NBC 25 Today kitchen this morning showing us a great way use for corned beef brisket!
Yields: 4 sandwiches
2 lbs. Corned Beef brisket
1 lb. White cheddar mashed potatoes
2 tsp. beef base
2 cups water
¼ cup flour
¼ cup water
Ground black pepper
Co-jack cheese
Green onions, chopped
Rye swirl bread
Take a 4 lb. corn beef brisket and place it in a large Crockpot, fat side up. Sprinkle the packet of seasonings provided on the top of the brisket. Pour enough water to submerge. Cook on low for 5-6 hours, or until fork tender. Slice thin against the grain either by hand or on a meat slicer. The other 2 lbs. of brisket can be used for whatever strikes your fancy!!!
Next, prepare your mashed potatoes. You can either use the boxed or homemade. I prefer homemade. Make a batch of mashed potatoes and add in shredded white cheddar cheese and some chives. Let the cheese melt through. Add salt and pepper to taste.
Then, prepare your gravy. Dissolve the 2 tsp. beef bases in the 2 cups of water. Bring to a boil. Mix the flour and ¼ cup of water together to make a slurry. Then whisk in the flour slurry. Add the ground black pepper to taste. No salt is needed in this as you will have plenty from the corned beef, and mashed potatoes.
Now it’s time to assemble your sandwich. First, lightly grill your rye swirl bread on a hot griddle or in a sauté pan. Take your sliced corn beef and heat in small piles in the same pan or on the same griddle. Place the hot beef on top of the bread. Put a scoop of the white cheddar mashed potatoes on top of the beef. Smother the whole thing with the beef pepper gravy. Garnish with the shredded co-jack cheese and green onions. Grab a knife and fork and dig in!!!!! Happy St. Patty’s Day!!!
