Quick Corned Beef for Sandwiches

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Growing up, I thought corned beef only came from the deli counter, pre-sliced and wrapped in paper. That’s how my mom always got it, and honestly, I never questioned it. When I saw my friend making her own corned beef at home, I was pretty skeptical.

Turns out, making your own corned beef for sandwiches isn’t complicated at all – it just needs time and patience. While the deli version is fine in a pinch, homemade corned beef has this amazing flavor that you just can’t get from the pre-made stuff. Plus, you get to control exactly how thick you want those slices to be for your sandwiches.

What Kind of Corned Beef Should I Use?

When shopping for corned beef, you’ll typically find it packaged in two different cuts – the flat cut or the point cut. The flat cut is leaner and slices up really nicely for sandwiches, which makes it perfect for this recipe. Point cuts have more fat marbled throughout and can be a bit trickier to slice evenly. Most grocery stores sell corned beef that’s already brined and seasoned, usually with a small spice packet included in the package. If you’re buying from the deli counter instead of cooking your own, ask for it to be sliced medium-thick – too thin and it’ll fall apart, too thick and it’ll be hard to bite through in your sandwich.

Options for Substitutions

Making these sandwiches but missing some ingredients? Here are some helpful swaps you can try:

• Corned beef brisket: This is the star of the show and really can’t be substituted if you want a true corned beef sandwich. However, if you’re in a pinch, pastrami can work – it’s actually made from the same cut but prepared differently.
• Apple cider vinegar: White vinegar or rice vinegar can work for the slaw – just add a tiny pinch of extra sugar to balance the sharper taste.
• Red cabbage: Green cabbage works just as well in the slaw, or try a mix of both for nice color. You could even use pre-made coleslaw mix in a time crunch.
• Marbled rye bread: Regular rye bread is fine, or you could use sourdough or whole grain bread. Just avoid very soft bread that might get soggy.
• Mustard: Any mustard works here – Dijon, yellow, or whole grain. Each brings its own character to the sandwich, so use what you like best.
• Butter: Since it’s marked optional, you can skip it or use mayo on the outside of the bread if you’re grilling the sandwiches. Olive oil works too.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking corned beef is rushing the process – this tough cut needs to be cooked low and slow until it reaches an internal temperature of 195°F to break down the connective tissues and become tender enough to slice. Another common mistake is cutting the meat with the grain instead of against it, which can result in chewy, stringy slices – always look for the lines in the meat and slice perpendicular to them for the most tender results. When preparing the red cabbage slaw, avoid skipping the rest time after mixing with vinegar and sugar, as this step helps soften the cabbage and develop better flavor – aim for at least 15 minutes of resting time. For the best sandwich assembly, make sure to butter and toast your rye bread first, as this creates a sturdy base that won’t get soggy from the meat juices and helps prevent your sandwich from falling apart.

What to Serve With Corned Beef Sandwiches?

When it comes to serving corned beef sandwiches, you can’t go wrong with the classic deli-style sides that make lunch feel extra special. A handful of crispy potato chips adds the perfect salty crunch, while a cold, crisp dill pickle spear brings that tangy zip that cuts through the rich meat. If you want to round out the meal even more, try adding a scoop of creamy potato salad or some homemade coleslaw on the side – the cool, creamy texture works really well with the warm sandwich. For a lighter option, a simple mixed green salad dressed with oil and vinegar helps balance out the hearty sandwich.

Storage Instructions

Keep Fresh: Once cooked, your corned beef will stay good in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. The sliced cabbage mixture can be kept separately in a sealed container for about 3 days – it actually gets better as the flavors meld together!

Freeze: Cooked corned beef freezes really well! Wrap it tightly in foil, then place in a freezer bag with the air squeezed out. It’ll keep for up to 3 months. Just skip freezing the cabbage mixture – it’s best made fresh when you’re ready to eat.

Warm Up: To enjoy your stored corned beef, let frozen meat thaw overnight in the fridge. When you’re ready to eat, warm the meat gently in a pan with a splash of water, or wrap it in foil and heat in a 300°F oven until it’s warm through. This helps keep the meat moist and tender.

Preparation Time	20-30 minutes
Cooking Time	210-240 minutes
Total Time	230-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-160 g
• Fat: 110-120 g
• Carbohydrates: 150-160 g

Ingredients

• 1 (3- to 4-pound) corned beef brisket package
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons white sugar
• 1 teaspoon coarse salt
• 2 cups red cabbage, thinly sliced
• 1/3 cup mustard
• 8 slices marbled rye bread
• 4 tablespoons unsalted butter (optional)
• Dill pickle spears and potato chips, to serve

Step 1: Prepare and Cook the Corned Beef

Preheat your oven to 325°F.

Begin by unwrapping the corned beef brisket and placing it fat-side up on a rack in a roasting pan.

If your corned beef came with a seasoning packet, use it to rub the spices into the fat.

Add 1 cup of water to the side of the pan to keep the beef moist.

Cover the pan tightly with aluminum foil to trap the steam.

Roast the corned beef for about 3 1/2 to 4 hours, or until it becomes fork tender.

Check by inserting a fork into the meat; if it penetrates easily, it’s done.

Once cooked, remove the beef from the oven, uncover it, and let it cool until it’s easy to handle.

Step 2: Slice the Corned Beef

Once the corned beef is cool enough to handle, transfer it to a cutting board.

Using a sharp knife, thinly slice the meat against the grain to ensure tenderness.

Step 3: Prepare the Cabbage Slaw

In a medium bowl, whisk together vinegar, sugar, and salt.

Add the cabbage to the bowl and toss well until it’s evenly coated with the dressing.

Set the cabbage slaw aside to marinate while you prepare the sandwiches.

Step 4: Assemble the Sandwiches

Take your bread slices and spread mustard on one side of each slice.

Arrange 4 to 5 slices of the sliced corned beef on 4 of the bread slices.

Add 1/2 cup of the prepared cabbage slaw on top of the beef (or you can choose to serve the cabbage on the side).

Finish assembling the sandwiches by topping them with the remaining bread slices, mustard side down.

Step 5: Toast the Sandwiches (Optional)

For a crispy finish, heat 2 tablespoons of butter in a large nonstick skillet over medium heat.

Toast 2 sandwiches at a time until they are golden brown on both sides, which should take about 6 to 8 minutes total.

Repeat with the remaining butter and the other 2 sandwiches.

Step 6: Serve

Once your sandwiches are toasted, slice them in half for easy handling.

Serve them alongside dill pickle spears and potato chips for a classic deli-style meal.

Enjoy!