Corned Beef Beer Rueben Sandwich with Brine Recipe

INGREDIENTS

Pickling Spice: (double recipe for larger batch)

• 2 tablespoons mustard seed
• 1 tablespoon whole allspice
• 2 teaspoons coriander seeds
• 2 whole cloves
• 1 teaspoon ground ginger
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf, crumbled
• 1 cinnamon stick

Brine for Corned Beef:

• 12 cups of water
• 4 cups of Sly Fox Beer (or equivalent)
• 2 tbsp. Prague Powder #1
• 3 cups of kosher salt
• 2 cup of light brown sugar
• 1/2 cup of pickling spice
• 3 cloves of garlic crushed
• 1 carrot chopped 1 celery stalk chopped

Beer Glaze:

• 2 Cups SLY FOX O'Reilly Stout (or similar stout)
• 1/2 Cup Light Brown Sugar
• 1 Clove finely Chopped Garlic
• 1 Shallot sliced fine
• Cracked Black Pepper
• Pinch of Kosher Salt
• 1/3 Stick Butter

Sandwich Additional Ingredients:

• Rye bread
• Sauerkraut
• Thousand Island dressing
• Butter
• Swiss cheese

DIRECTIONS

Brine Directions:

1. Place two cups of warm water into a sauce pot along with the prague powder #1, brown sugar and kosher salt and stir until dissolved
2. Add pickling spices, garlic, carrot, celery, beer and the rest of the water to the pot and stir well
3. Place the brine into a food safe container  and submerge briskets making sure they are completely covered in the brine
4. Brine for approximately 7 days

Beer Glaze Directions:

1. Melt Butter in Skillet, then add garlic & shallot
2. Let cook over medium heat for 1 minute then add beer, brown sugar and salt and pepper
3. Cook for about 10 minutes and let it reduce & thicken

Sandwich Directions:

1. Slice the corned beef thin against the grain
2. Spread some butter on each piece of rye bread then grill them for about 1 minute to achieve some nice brown grill marks
3. Lay about 5 slices of corned beef on the toasted rye then spoon on the beer glaze
4. Spoon on sauerkraut
5. Add thousand island dressing
6. Place the top piece of rye on and enjoy!