Open-Faced Corned Beef Bagels
- Yield 2
Make these the day after your St. Patrick's Day dinner. Use miniature bagels if desired or just serve the corned beef with a good horseradish mustard.
- 1 (3 pound) corned beef
- Freshly ground pepper to taste
- 1 clove garlic, minced
- Olive oil
- 2 cups water
- 3/4 cup dark or stout beer
- 2 tablespoons butter
- 1 head cabbage, shredded
- 12 bagels, split into halves
- Pizza or spaghetti sauce
- Shredded fontina cheese, crumbled goat cheese or grated Parmesan cheese
- Preheat the oven to 250 degrees.
- Rub the brisket with pepper and the garlic. Sear the brisket on all sides in olive oil in a Dutch oven. Remove the brisket to a platter, reserving the pan drippings.
- Deglaze the pan with the water. Add the beer and butter and stir to combine. Add the cabbage and bring to a boil, stirring occasionally.
- Reduce the heat and simmer, covered, for 5 to 10 minutes, stirring occasionally.
- Arrange the brisket over the cabbage. Roast, covered, for 4 hours or until the brisket is tender. Maintain the oven temperature. Remove the corned beef to a platter and slice.
- Spread the cut sides of the bagels with pizza sauce and layer with the warm corned beef. Sprinkle with cheese and arrange the bagels on a baking sheet cheese side up. Bake until the cheese melts.
NOTE: This brisket is usually prepared as a main dish and the leftovers are sued to make these delicious sandwiches. Bake the brisket and cabbage 1 day in advance and use the leftover brisket to prepare these sandwiches. Makes 2 dozen open-faced sandwiches from your leftovers, or 3 to 4 dozen sandwiches if the brisket is specifically prepared for this recipe.
Recipe reprinted with permission from the Junior League of Dallas, Dallas Dish (Junior League of Dallas, 2005)