Braised Brisket and Kraut Sandwich
Availability varies by market
Newcastle Brown Ale
What makes this pairing interesting is the balance between the acidic sauerkraut and the sweetness of Newcastle Brown Ale’s sweet malt flavour. The deep flavour from the braised beef balances well with the beers light bitterness.
- 1.5 kg piece of beef brisket, whole
- 2 tbsp. (30ml) vegetable oil
- 3 large carrots, cut into large chunks
- 2 onions, halved
- 2 celery stalks, cut into large chunks
- 1 whole head garlic, cut in ½
- 2 cups (500ml) apple juice
- 1-825 ml can whole tomatoes, hand-crushed
- 2 cups (500ml) beef stock
- 2 bay leaves
- ¼ bunch fresh thyme, leaves only
- 4 sprigs fresh rosemary, leaves only
- 8 slices rye bread, lightly toasted
- 1 cup (250ml) prepared sauerkraut
- 200g Swiss cheese, sliced
- ¼ cup (65ml) Russian dressing
- Preheat oven to 325 degrees Fahrenheit.
- Heat vegetable oil in large Dutch oven over medium high heat, season the brisket generously with salt and pepper, and sear the brisket on both sides until nice and browned.
- Remove the brisket and add the carrots, onions, celery and garlic and cook for 5-7 minutes until the vegetables begin to brown.
- Add the apple juice, tomatoes, stock, bay leaves, thyme and rosemary and return the brisket to the pot.
- Cover the pot and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let the brisket rest for 15-20 minutes, then slice thinly against the grain.
- To assemble the sandwiches, top the rye with the Russian dressing, the sauerkraut, the brisket slices and the sauerkraut and serve warm.