Corned Beef & Pickled Cabbage Sandwich

Method

  1. Prepare the corned beef according to package directions. Once meat is very tender, slice thinly and set aside. **See below for how to cook Corned Beef Silverside.
  2. Pickled Cabbage:
    While the meat is cooking, prepare the cabbage. Remove outer layer of cabbage leave and the cabbage core.
  3. In a bowl, mix water, vinegars and sugar then whisk together until the sugar is mostly dissolved. Add salt and a good grind of black pepper.
  4. Shred cabbage finely with a mandolin slicer or very sharp knife, place shredded cabbage in a large glass bowl.
  5. Pour vinegar mixture over the cabbage and toss to combine. Tightly cover the bowl and let sit on the bench for 3-4 hours. Stir, then cover and place in the fridge until chilled (at least 1 hour).

Sautéed Mushrooms:

  1. Heat butter in a frypan on medium heat. Add sliced mushrooms and sauté until golden brown.
  2. Sprinkle with fresh thyme leaves, salt and pepper and set aside.

Sandwich assembly:

  1. Toast the bread and spread each slice with wholegrain mustard. Place 1-2 tablespoons of sautéed mushrooms on top of the mustard, then layer with several slices of corned beef.
  2. Top with a heaped tablespoon of pickled cabbage and serve either open faced or with another slice of toasted bread on top.

** How to cook Corned Beef Silverside:

  1. Remove BRANNANS® Butchery Corned Beef Silverside from bag.
  2. Place in a large pot and add onion, celery, cloves, brown sugar, vinegar, peppercorns, carrots and bay leaves.
  3. Add silverside over the top of the ingredients. Fill and cover with cold water and bring to the boil.
  4. Reduce heat and simmer with lid on until cooked.
  5. Allow 30 minutes per 500g once water reaches simmering point.

SERVE HOT: Allow Corned Beef Silverside to rest in cooking water for 30 minutes, then remove and slice.