St. Patty’s Day Melt
If another batch of corned beef and cabbage for St. Patrick’s Day sounds humdrum, here’s a definitely different way of using corned beef brisket.
This recipe takes the uncooked brisket and grinds it to make a burger-like St. Patty’s Day Melt.
Feel free to subsitute store-bought sauerkraut if desired, but rinse, drain and pat dry before using.
St. Patty Melt
1 uncooked corned beef brisket (preferably the point cut*), approximately 3 pounds and triple ground to achieve a hamburger-like consistency
8 slices Swiss cheese
16 slices rye bread
Course ground mustard
Kwik ‘kraut (recipe below)
Form ground corned beef into eight even sized patties. Build a charcoal fire for direct grilling using Kingsford charcoal. The heat over the coals should be hot, (approximately 450 to 500˚F). Cook the burgers for approximately 5 minutes per side until medium (160 degrees internal temperature). Meanwhile, place bread slices on the grill, turning occasionally until lightly toasted, 2-3 minutes per side, and remove. Top each burger with kwik ‘kraut and a slice of Swiss, cover grill and cook an additional 1-2 minutes until cheese has begun to melt. Spread mustard on each slice of rye according to personal preference, sandwich burger between two slices and serve.
* Available in many grocers’ meat department labeled as “point cut” or “thick cut.”
Kwik ‘Kraut
1 tablespoon olive oil
1 clove garlic minced
½ sweet onion, thinly sliced
½ head of green cabbage, cored and thinly sliced
1 tsp salt
¼ cup apple juice
¾ cup apple cider vinegar
¼ cup water
Sugar to taste
Heat a sauté pan over medium-high heat. Add olive oil, garlic and onions and sauté until soft. Add cabbage and stir to combine. Pour in apple juice, water and vinegar and reduce heat to medium. Cook mixture, stirring occasionally for approximately 10-15 minutes until cabbage has become tender and most of the liquid has evaporated. Drain sauerkraut in a colander, squeezing out any excess moisture and add sugar to taste if too bitter. Refrigerate sauerkraut until ready to use.
Recipes and photo courtesy of Kingsford Charcoal.
