August 2, 2020


For the toast:
3 ounces braised corned beef, sliced (recipe follows)
1 thick slice whole wheat bread
1 ounce dijon mustard
2 slices Gruyère cheese
1 ounce sauerkraut
1 poached egg
Arbequina Extra-virgin Olive Oil
Fleur de sel


For the corned beef:
2 onions, diced small
1 large carrot, diced small
1 rib celery, diced small
2-3 tablespoons Arbequina EVOO
8-10 garlic cloves, chopped
5 thyme sprigs
1 rosemary sprig
1 (5-pound) beef brisket
1 (12-ounce) can Budweiser


For the toast:
Render sliced corn beef in sauté pan over medium heat to warm through until slightly crispy. Toast bread to golden brown, then turn toaster or oven setting to broil. Slather toast with mustard and add cheese. Place under broiler a few seconds, until cheese melts. Over melted cheese, pile sauerkraut, beef, and egg. Garnish as you like with chives, espelette powder, drizzle of Arbequina Extra-Virgin Olive Oil, and fleur de sel.


For the corned beef:
Preheat oven to 225 degrees. In large sauté pan, sweat onion, carrot and celery in Arbequina Extra-Virgin Olive Oil until softened. Add garlic and cook until raw garlic smell goes away. Pour mirepoix into roasting pan, add thyme, rosemary, and beef. Add beer. Roast in oven for 7 to 9 hours, basting and turning at regular intervals.

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