Directions for: Corned Beef Sandwiches
Ingredients
Corned Beef Sandwiches4 cup water (1000 ml)
1 lb(s) corned beef brisket (680g)
20 slices Rye bread of choice
Mustard of choice to taste
Duck Fat French Fries4 large russet potatoes
4 cup duck fat (1000 ml)
Thermometer
Course salt, to taste
Horseradish Aiolicup mayonnaise (125 ml)
1 tsp fresh lemon juice (5 ml)
Tbsp fresh horseradish, finely grated (7.5 ml)
Salt and pepper to taste
Directions
Corned Beef Sandwiches1. Pour water into the base of a roasting pan and place over low heat on the stovetop. Bring water to a simmer.
2. Place corned beef directly onto a steaming rack and place into the roasting pan. Cover with a lid or foil.
3. Allow to beef to cook for 1 1/2 hours, replacing water when necessary.
4. Remove the beef from the roasting pan and loosely cover with foil to allow the meat to rest. Allow the meat to rest for 15 minutes before slicing.
5. Using a sharp knife slice the meat as thinly as possible, being sure to slice across the grain.
6. Place sliced corned beef onto rye bread to make sandwiches
7. Serve sandwiches hot with your mustard of choice on the side. Serve with duck fat French fries.
Duck Fat French Fries1. Preheat oven to 300 degrees F (150 degrees C) to keep prepared French fries warm for serving.
2. Cut potatoes lengthwise into 1/2" slices, then cut the slices again to make a "French fry" approx. 1/2" wide.
3. Place the potato slices into a bowl of cool water, ensuring that the fries are completely covered with water. (This is done to remove excess starch from the potato and ensure its crispy texture after cooking).
4. in a large pot, approximately 10" high by 6" wide, heat the duck fat over medium low heat until the temperature reaches 325 degrees F (160 degrees C). Check often using thermometer.
5. Drain the water from the potatoes and dry thoroughly with a paper towel.
6. Place 1/3rd of the French fries into the pre heated duck fat and cook 1/2 way through, approximately 5-6 minutes ensuring that the fries have no colour.
7. Using a fry basket or kitchen spider carefully remove French fries and place onto a paper towel lined baking tray. Repeat until all potatoes are cooked.
8. Increase heat under the duck fat to medium and preheat the oil until it reaches 365 degrees F (185 degrees C).
9. Place 1/3rd of the partially cooked fries into the hot oil a second time by carefully lowering them into the oil using the basket or spider. Cook until French fries are golden brown and crispy, approximately 5 minutes.
10. Remove fries from oil and place on a clean paper towel lined baking sheet. Immediately sprinkle with the course salt. Repeat until all French fries are brown and crispy.
11. Keep fries warm in preheated oven.
Horseradish Aioli1. to prepare the horseradish aioli, put the mayonnaise in a medium bowl and add the lemon juice and horseradish. Whisk together all ingredients until evenly combined. Season to taste with salt and pepper.
2. Serve French fries hot with horseradish aioli.
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