Savory Corn Beef Brisket & Irish Cheddar French Toast with Kale Pesto Slaw

A Weekend Brunch Adventure: Savory Corn Beef Brisket and Sweet French Toast

Honestly, who needs a typical Sunday brunch when you can have this? This isn't your grandma's French toast; this is a culinary adventure, a flavor explosion that's both savory and sweet, hearty and decadent. I stumbled upon this recipe while browsing through some food blogs – a perfect blend of Irish comfort food and unexpected gourmet twists. I immediately knew I had to try it.

The star of the show, of course, is the slow-cooked corned beef brisket. Tender, flavorful, and falling-apart-tender, it’s the perfect base for this unconventional brunch masterpiece. The Guinness adds a deep, rich complexity that you simply can't achieve with other beers. I swear, the aroma alone fills the kitchen with the promise of a delicious feast. The slightly sweet and tangy sauce perfectly complements the saltiness of the beef. It’s a symphony of flavors that dances on your tongue. The preparation is surprisingly simple, despite the impressive result. Just throw everything in the slow cooker or oven and let it work its magic. The most challenging part is patiently waiting for the brisket to become perfectly tender.

And then there's the French toast. Forget soggy bread; this is crispy, golden-brown perfection. The Irish cheddar adds a delightful sharpness that cuts through the richness of the corned beef and the sweetness of the bread. The kale pesto slaw provides a refreshing counterpoint to the richness of the other components. The peppery kick from the jalapeño adds a surprising but welcome burst of spice. This slaw isn't just a garnish; it's an integral part of the flavor profile, adding a vibrant freshness to each bite.

The combination of textures is just as impressive. The tender brisket contrasts beautifully with the crispy French toast, while the creamy slaw adds a soft, refreshing touch. It’s a meal that truly satisfies both your taste buds and your soul. I served this brunch to my friends the other weekend, and let me tell you, the rave reviews were endless. Everyone was amazed by how well the different flavors and textures complemented each other. This recipe quickly became a crowd-pleaser, and I've already made it twice since then. Each time, I've gotten compliments that make me feel like a culinary genius (even though the recipe itself is quite straightforward).

Making this recipe felt more like a creative culinary experiment than a chore. I loved the process of melding savory and sweet flavors, experimenting with textures, and ultimately creating a brunch dish that’s both incredibly satisfying and surprisingly unique. So go ahead, try this recipe. Prepare to be amazed. Prepare for your taste buds to do the happy dance. Prepare for a brunch that will leave your guests speechless – and possibly begging for seconds.

Tips for Success:

• Don't skimp on the Guinness: The stout beer adds a depth of flavor that's essential to the success of the corned beef brisket.
• Use high-quality Irish cheddar: The sharp, nutty flavor of the cheese is crucial to the overall taste of the French toast sandwich.
• Don't overcrowd the pan when cooking the French toast: This ensures that the sandwiches cook evenly and get nice and crispy.
• Adjust the spices to your liking: Feel free to experiment with the amount of paprika, chipotle pepper, and jalapeño to achieve your desired level of spice.

Serving Suggestions:

• Serve with a side of roasted potatoes or a fresh fruit salad for a complete brunch experience.
• Add a dollop of sour cream or crème fraîche to the finished French toast sandwich for an extra layer of creamy richness.
• Make it a boozy brunch by serving mimosas or Bloody Marys alongside the French toast sandwiches.

This Savory Corn Beef Brisket and Irish Cheddar French Toast with Kale Pesto Slaw is more than just a recipe; it's an experience. It's a celebration of flavor, texture, and culinary creativity. So gather your ingredients, invite your friends, and prepare for a brunch that will be talked about for weeks to come!

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 combined.
• 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.