Corned Kobe Beef Sandwich
Makes 4 Servings
 |
DRINK PAIRING | |
|---|---|---|
| Full Bodied Beer (IPA Beer or Brown Ale) | ||
Freshly cooked, thick sliced corned Kobe beef makes a decadent sandwich. The richness of the Kobe brisket is cut with the sour, refreshing flavors featured in the sauerkraut, fennel & apple slaw and mustard, cider vinegar aioli.
INGREDIENTS
- 1 1/2lbs raw Corned Kobe Brisket (or substitute other cured brisket, modifying cooking time)
- 1 bottle IPA or other Brown Beer
- 1 large sprig Fresh Rosemary
- 8 leaves Fresh Sage
- 1/2 bunch Fresh Thyme
- 1 Bay Leaf
- Four Brioche Buns
- 1 tsp Kosher Salt or Sea Salt
- Freshly ground Black Pepper
- 1/3rd cup Sauerkraut
- 1/8th Fennel Bulb
- 1/4th of a Fuji Apple
- Zest of 1 Orange
- Juice of 1/2 Orange
- 1 tbsp Fresh Chives, chopped
- 1 tsp Whole Grain Mustard
- 1 1/2 tsp Olive Oil
- Plus: Mustard Apple Cider Aioli
- Recommended Side: Warm Potato Salad
DIRECTIONS
1
Preheat your oven to 300 degrees.
2
Spread the spices included with the corned brisket across the meat more evenly (they’ll likely have bunched in the middle).
3
Lay the brisket in a roasting pan, fat side up & pour the beer over it. Add the fresh herbs, teaspoon of salt, and freshly ground pepper.
4
Cover the beef with a sheet of parchment paper, then cover the pan completely with a layer of foil. Slide the pan onto the bottom-middle rack. Roast for 2-3 hours, until tender (larger briskets will take longer), but not until falling apart.
The brisket should still be firm to the touch, but when you slice off a piece to test, it should be tender with the connective tissue broken down.
5
When the brisket is ready, remove it from the oven and discard the herbs. Thinly slice the brisket against the grain. You may have to change angle mid-brisket as the grain changes directions.
6
Slice & toast the brioche buns.
7
Thinly shave the fennel bulb and apple using a mandoline or v-slicer. Add to the sauerkraut along with the orange zest, orange juice, chives, mustard, olive oil and black pepper to taste. Toss to combine.
8
Spread the aioli on the bun, then top the bottom half with the sliced brisket. Add some more aioli to the top of the brisket, then top with the sauerkraut salad and the other half of the bun.
9
Serve with your choice of sides. Garnish with fennel fronds from the bulb.
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Beef Recipes
Beef Recipes