This is a classic; tender deliciously spiced corned beef with the traditional accompaniments. The grilled rye bread gives it some buttery bliss!
| 11/2 tbsp | (22 mL) Black peppercorns |
| 2 tbsp | (30 mL) Whole coriander seeds |
| 1 1/2 - 2 lb | (700 – 900 g) Maple Leaf® Corned Beef Brisket |
| 4 tbsp | (60 mL) Butter, softened |
| 4 | Slices rye bread |
| 4 tbsp | (60 mL) Grainy mustard |
| 4 | Slices Swiss cheese |
PREHEAT oven to 300°F (150°C).
PLACE peppercorns and coriander seeds in a medium skillet over medium heat. Toast spices, shaking the pan occasionally for 3-4 minutes or until fragrant and beginning to pop.
GRIND spices to a course grind using a spice grinder or mortar and pestle. Place corned beef in a roasting pan and rub liberally with spices to coat. Add ¼ cup of water to the pan and cover loosely with aluminum foil. Roast for about 2 hours or until very tender. Slice into ¼” (.5 cm) pieces. Set aside.
HEAT a large skillet over medium-high. Butter each slice of bread and lightly grill in the skillet.
ASSEMBLE sandwiches by spreading two slices of bread with mustard. Top with six slices of corned beef, two slices of cheese. Top with another slice of grilled rye bread. Serve with dill pickles.
-Add some sauerkraut and thousand island dressing to make it a Reuben.
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