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Saint Paddy's Irish Sandwich

Saint Paddy's Irish Sandwich

Cost $15, save $10

Source: Recommended by CookPal

  • 150 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Main

    • 1 (3 pound) corned beef brisket with spice packet
    • 12 slices sourdough bread, lightly toasted

  • Dressing

    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon spicy brown mustard
    • 🧂 ½ teaspoon salt
    • ½ teaspoon ground black pepper

  • Vegetable

    • ½ medium head cabbage, cored and sliced thin

  • Additional

    • spicy brown mustard

STEPS

1

Place corned beef in a large pot or Dutch oven and cover with water. Add the spice packet included with the corned beef. Cover the pot and bring to a boil, then reduce to a simmer. Simmer for approximately 50 minutes per pound until tender. Remove the meat and let rest for 15 minutes. Slice meat across the grain.

2

Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in a small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it. Toss to coat the cabbage with the dressing.

3

Spread a layer of spicy brown mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with the remaining slices of bread.

NUTRIENTS

Per 1 serving

🔥

461

Calories

  • 25
    Protein
  • 34
    Carbs
  • 25
    Fats

💡 Resting the corned beef post-simmering is crucial for locking in the juices and flavor.Lightly toasting the bread prevents it from getting soggy from the mustard and cabbage dressing.This sandwich can be stored in the refrigerator for up to 2 days; reheat in an oven for best results.