Give your classic corned beef a delicious makeover this St Patrick’s Day. Make this sandwich the traditional way with rye bread, swiss cheese, sauerkraut, and Russian dressing, or add some of your favorite sandwich toppings for a twist!
Prep Time: 20 minutes
Cook Time: 3 hours
Yield: 6 sandwiches
- 1 prepackaged corned beef with spice packet (3-5 pounds)
- 2 quarts vegetable stock
- 1 pint water
- 3 carrots
- 1 onion
- 4 ribs celery
- 1 pound baby potatoes
- 1 head green cabbage
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ lemon juiced
- 1 tablespoon horseradish
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 loaf rye bread
- 2 cups store-bought sauerkraut
- 12 slices swiss cheese
- ½ stick of unsalted butter
- Add your corned beef, vegetable stock, water, and spice packet to a medium sized pot. We used a dutch oven.
- Place this pot in your Wolf Convection Steam Oven on rack 1. Select Convection Humid and change your timing to 3 hours and temperature to 225 degrees.
- In the meantime, you can prepare the vegetables that you will be adding to this pot when there is an hour left in the Steam Oven. Wash and peel your carrots, chop into large dices. Repeat with celery and onion. Cut potatoes into ¼’s. Slice green cabbage into large pieces.
- To prepare your Russian dressing, simply mix all ingredients together. Save in the fridge for later.
- Once your corned beef has an hour remaining in the steam oven, add all your chopped vegetables and return into the oven.
- After 3 hours, remove your corned beef from the pot and let rest on a cutting board while you heat up your griddle to 350 degrees or heat a pan over medium-low heat.
- Thinly slice beef against the grain and keep slices moist in cooking liquid.
- To assemble each sandwich, we start with a slice of rye with a thin layer of Russian dressing, a slice of swiss, followed by 4 slices of corned beef and sauerkraut. Place this, bread side down, onto a buttered preheated pan or griddle. After 2 minutes, add another slice of swiss on top, followed by another slice of rye with Russian dressing. Flip and toasted for an additional 2 minutes. Follow this step for all sandwiches.
- Serve with braising vegetables or your favorite chips!
- We dried off our sauerkraut before adding it to the sandwich to avoid additional moisture that could make our bread soggy. Simply spread it on layered paper towels and pat dry.
- Make your corned beef up to 2 days in advance.
- We added pickled shallots for a pop of color and tangy flavor.
- Our favorite kind of bread for this sandwich is called Bread Alone Rye Sourdough.