I’m not #Irish, but one of my favorite #sandwiches is one from the horse track at #SantaAnita – their #cornedbeef 😍 – so in homage to 🍀St. Patrick’s Day🍀, a corned beef sandwich, tons of #mustard and a pile of #pickles on #rye bread, just the way my favorite lady serves them at the track! 😋 #stpatricksday #kindof
I started with a 3lb package of corned beef, rinsed it well, placed it into a large stock pot and covered it with water. Some people don’t rinse it, but if you don’t it could end up extra salty from sitting in the brine, and I’m not a fan of that. I added about 2-3 Tbsp of whole peppercorns and a few bay leaves (they were small) for flavor. Usually you would also add some onions, carrots, celery for added flavor, but I wanted to keep in simple since it was going to be used in a sandwich. I brought it up to a boil and then simmered it, as per the directions on the package, for an hour per pound of meat or until tender. After it was done cooking, I set it on a platter to rest and then sliced it against the grain. (*If you don’t know what that is, just look at your meat. It has lines that all go in one direction. Cut the opposite of those lines. It makes for a more tender bite.) I cut mine about 1/4 inch thick and found it to be perfect for what I was making.