Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Beef brisket
4 qt Water
2 c Coarse salt
2 c Brown sugar
1 tb Juniper berries
2 ts Allspice berries
2 Bay leaves
6 Garlic cloves, peeled
2 sl Rye sourdough bread
1/4 c Homemade Russian Dressing
1/2 lb Sauerkraut
Zaps

Preheat the grill. Using a fork, pierce the meat all over. In a mixing
bowl, whisk the remaining ingredients together until the sugar
dissolves. Pour the brine over the meat, cover, and refrigerate for
10 days. Remove the meat and rinse thoroughly. Place the meat in a
stock pot and cover with water. Bring the liquid up to a boil and
reduce the heat. Simmer for 1 hour. Pour off the water, cover with
cold water and repeat cooking process until the beef is very tender.
Remove from the water. Cool the meat and slice paper thin. To make a
reuben: On both slices of rye sourdough bread, spread the Russian
dressing. Layer the meat, cheese and sauerkraut between the bread.
Spread butter on both sides of the bread and place on a hot grill.
Grill for 2 minutes on each side. Remove from the heat and slice.
Place on a plate with the potato crisps.

Yield: 4 pounds of corned beef

ESSENCE OF EMERIL SHOW#EE2357

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