Savory Corned Beef Brisket with Irish Cheddar French Toast and Kale Pesto Slaw
A fusion of flavors, this dish combines savory corned beef brisket with the sweet comfort of French toast and a tangy kale pesto slaw.
A fusion of flavors, this dish combines savory corned beef brisket with the sweet comfort of French toast and a tangy kale pesto slaw.
- 1 bay leaf
- 1 teaspoon paprika
- salt and pepper to taste
- 1 cup milk
- 1/4 cup soy sauce
- 1/3 cup tomato paste
- 1/2 cup brown sugar
- 2 cloves garlic minced or grated
- 4 pounds corned beef brisket
- 2 cups stout beer (i used guinness)
- 1/3 cup balsamic vinegar
- 1/4 cup dijon mustard
- 1 chipotle chile in adobo minced
- 4 cups raw kale cut into shreds
- 1 large jalapeno seeds removed + chopped
- 1/4 cup basil pesto
- 1/2 lemon juiced
- 4 large eggs
- 1/2 cup parmesan grated
- 8 slices your favorite bread (like irish soda bread) cut into 1/2 inch slices
- 8 ounces irish cheddar cheese shredded
- butter for the pan
- Carbohydrate 83.8835505642915 g
- Cholesterol 749.906378340365 mg
- Fat 105.445856220396 g
- Fiber 6.4128666205095 g
- Protein 107.692762452862 g
- Saturated Fat 41.3463792650512 g
- Serving Size 1 1 Serving (1075g)
- Sodium 6548.18303072401 mg
- Sugar 77.470683943782 g
- Trans Fat 14.7593616124461 g
- Calories 1707 calories
Step-by-step
- Place the corn beef in the bowl of a crockpot and pour the beer over top. In a medium bowl whisk together the garlic, brown sugar, tomato paste, balsamic vinegar, dijon mustard, soy sauce, paprika and minced chipotle pepper. Pour the mixture over the corn beef. Add the bay leaf to the crockpot. Cover and cook on low 8-10 hours or on high 6-8 hours.
- Preheat oven to 350 degrees F.
- Place the corn beef in a large heavy bottomed pot and pour the beer over top. In a medium bowl whisk together the garlic, brown sugar, tomato paste, balsamic vinegar, dijon mustard, soy sauce, paprika and minced chipotle pepper. Pour the mixture over the corn beef. Add the bay leaf to the pot. Cover and bake for 3 1/2-4 hours or until the meat is tender and shreds easily.
- Add the kale and jalapeño to a large bowl. Add 2 tablespoons pesto and 1 teaspoon lemon juice. Massage the pesto into the kale with your hands until evenly combine. Taste and add more pesto if desired.
- Grab a 9x13 inch pan and whisk together the eggs, milk, parmesan, salt and pepper. Set aside.
- Now grab 2 pieces of bread and place some corned beef on one slice. Drizzle the beef with some of the sauce from the crockpot (save the rest for serving). Then add the kale slaw and Irish cheddar cheese. Add the top slice of bread. Repeat with the remaining sandwiches.
- You are now going to soak the sandwich in the egg mixture (already in the 9x13" pan), soak 1-2 minutes then flip and soak the other side.
- Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the sandwich in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with the remaining kale pesto slaw and any sauce from the crockpot.
Melted Irish cheddar oozes from crisp, butter-browned bread while tender shreds of braised beef release an aroma of stout and dark brown sugar. Managing this multi-step dish requires strict chronological division, meaning the brisket must finish long before the bread ever meets the griddle. Cooking four pounds of beef demands a heavy-bottomed Dutch oven or a reliable slow cooker running for at least six hours on high, or up to ten hours on low. Let the meat rest until cool enough to handle, then shred it completely before assembling any sandwiches to prevent structural failure on the board. Raw kale requires physical intervention before it can function as a proper slaw. Massage the shredded leaves with basil pesto and fresh lemon juice using bare hands for two full minutes, breaking down the tough cellulose walls until the volume shrinks by half and the texture softens. Assembling the sandwiches ahead of time invites disaster, because soaking bread in an egg and parmesan mixture for longer than two minutes per side results in structural collapse. Fry each constructed sandwich in a generously buttered skillet over medium heat for three to four minutes per side, watching closely for a deep golden crust that signals the cheese inside has melted. Leftover braised brisket and raw shredded kale keep independently in airtight containers for up to four days, though assembled sandwiches should never be stored once soaked in liquid. Reheat leftover meat gently in its reserved braising liquid on the stovetop over low heat to preserve moisture before building fresh French toast batches later.
