Corned Beef Ruben Sandwiches

Corned Beef

2 qts. water

1 cup kosher salt

1/2 c. brown sugar

1 cinnamon stick, broken

1 tsp. mustard seed

1 tsp. black peppercorns

8 whole cloves

8 whole allspice berries

4 bay leaves (fresh preferably)

1/2 tsp. ground ginger

2 lbs. ice

4-5 lb. beef brisket, trimmed

1 onion, roughly chopped

1 carrot, roughly chopped

1 stalk celery, cut in 2 pieces

Place the water into a large pot along with the salt, sugar cinnamon stick pieces, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice melts. Place the brisket into a large plastic container and fill with the brine. Seal and lay flat - cover for 10 days.

After 10 days remove from the brine and rinse will under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion,, carrot and celery and cover with water by 1". Set over high heat and bring to a boil; reduce the heat and cover. Cook for at least 3 hours. Cool and cut.

Thousand Island Dressing for Corned Beef Sandwich

1/2 clove garlic, minced

1/4 tsp. Kosher salt

3/4 c. Mayo

1/4 cup Sriracha Hot Chili Sauce

2 T. Ketchup

3 T. minced onion

2 tsp. sweet pickle relish

1 whole hard-cooked egg, finely chopped

Ground pepper

Make a paste with the garlic and salt by crushing them with the side of the chef's knife. In a small bowl, whisk together the garlic, mayo, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Refrigerate for up to 3 days.