Saint Patty's Citrus Corned Beef Sandwich

 

Saint Patty's day is around the corner. This recipe would be perfect for your celebration, it's a new take on an old favorite.

Ingredient

• 3 lbs. corned beef brisket
• 1 cup water
• 1/4 tsp. orange zest
• 1/2 cup orange juice
• 1/4 cup dijon mustard
• 4 tsp all-purpose flour
• 16 slices rye bread (lightly toasted)
• 6 oz. sliced Muenster cheese

Directions

1. Prepare the corned beef brisket by trimming fat, and rubbing the seasoning packet of pepper corn spices on the brisket. Place the brisket in a slow cooker, then mix the mustard and water together and pour over the meat.
2. Cook the brisket over low heat for 5 to 6 hours, then turn to high heat and cook for an additional 4 to 5 hours.
3. Remove the meat from the slow cooker and cover the meat to keep it warm. Strain the juices from the slow cooker through a cheesecloth in order to catch the spices. Reserve the juice and throw away the whole spices.

To make the sauce

1. In a small pan stir together the orange zest, juice, and flour. Slowly stir in a 1/4 cup of reserved juices from the corned beef.
2. Cook and stir the mixture until thickened. 

Construct the sandwich

1. Thinly slice the corned beef across the grain.
2. Lightly toast the rye bread.
3. Place meat on bread and drizzle 1 tbsp of the citrus sauce on top of the meat. Top with cheese, and broil until cheese is melted. Enjoy!

Sides

This sandwich goes great with coleslaw or sour crout, and potato wedges.