Corned Beef on Rye
קורנד ביף על לחם שיפון
A Jewish deli sandwich built around cured beef brisket, sliced thin and piled on rye with mustard. Though linked to Irish corning traditions, it became deeply identified with American Jewish delicatessen culture.
Ingredients
- •4 lb beef brisket
- •1/4 cup kosher salt
- •2 tbsp brown sugar
- •1 tbsp pink curing salt (optional, if using and properly measured)
- •1 tbsp black peppercorns
- •1 tbsp mustard seeds
- •1 tsp coriander seeds
- •2 bay leaves
- •8 slices rye bread
- •4 tbsp spicy brown mustard
Instructions
- 1
Combine the kosher salt, brown sugar, curing salt if using, peppercorns, mustard seeds, coriander, and bay leaves with water to make a brine.
- 2
Submerge the brisket in the brine and refrigerate for 5 to 7 days, turning once a day.
- 3
Rinse the cured brisket and place it in a pot with fresh water.
- 4
Bring to a gentle simmer and cook until very tender.
- 5
Cool slightly, then slice thinly across the grain.
- 6
Warm the slices in a little cooking liquid so they stay moist.
- 7
Pile generously onto rye bread spread with mustard.
- 8
Serve with pickles for a true deli-style plate.
Kosher notes
Use certified kosher brisket and properly measured curing salt only if following safe curing practices.
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