Corned Beef Brisket for Reuben Sandwiches

Makes 6 to 8 servings

Katie

ingredients

1
Trim and discard surface fat from brisket. Rinse meet under cool running water.
2
Lay meat, fattiest side up, in 2-inch deep, 11x15-inch roasting pan. Sprinkle with thinly sliced lemon (discard seeds), pepper, and allspice.
3
Set pan on middle rack in 325° oven. Pour 8 cups boiling water around brisket, seal pan with foil, and bake for about 4 hours or until meat is very tender when pierced.
4
Uncover and drain off all but about 1 cup of the liquid.
5
In a small bowl, mix the mustard and brown sugar and spread evenly over meat. Broil for 3 to 5 minutes or until the mustard mixture begins to brown.
6
Transfer the brisket to a platter and slice meat across the grain. Brisket can be served hot, warm, or cold.
7
To assemble the reuben, place the corned beef between the slices of rye, and add swiss cheese and whole grain mustard.