Saint Paddy's Irish Sandwich

Ingredients

• Servings: 6
• 1 (3 pound) corned beef brisket with spice packet
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon spicy brown mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 medium head cabbage, cored and sliced thin
• spicy brown mustard
• 12 slices sourdough bread, lightly toasted

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• place corned beef in large pot or dutch oven and cover with water. add the spice packet that came with the corned beef. cover pot and bring to a boil, then reduce to a simmer. simmer approximately 50 minutes per pound until tender. remove meat and let rest 15 minutes. slice meat across the grain.
• whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
• spread a layer of mustard on 6 slices of toasted bread. place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.