2 cups sauerkraut, any favorite, but our favorite is Bubbies
4 slices Swiss cheese
For the Corned Beef:
Heat butter in a Dutch oven until hot, add onion, garlic, celery, and peppercorns to the pot and cook, stirring occasionally, until onions begin to brown. Place corned beef on top of vegetables in pot and cover with water to an inch above the beef. Bring to a boil, then reduce heat to low, cover and simmer for 3 hours, or until fork tender. Once tender, remove from pot and let rest on a cutting board to cool before slicing. Slice thinly against the grain once cooled and divide into 4 mounds (servings) for sandwiches.
For the Russian Dressing:
Whisk all the ingredients together in a bowl, set aside if preparing sandwiches within a few minutes. If made in advance, refrigerate until ready to use.
Preparing the Sandwiches:
Lightly butter the cut side of each bun and set aside. Fold 2 paper towels into a square and set in the bottom of a small bowl. Using a slotted spoon, place approximately 2 cups of sauerkraut in the bowl capturing as little liquid as possible. Let kraut set in bowl to allow paper towel to absorb excess liquid.
Heat a cast iron skillet over med heat until hot. Place buttered buns in skillet and toast until golden browned and crisp. Set aside until ready to build the sandwiches.
Place 2 piles of 1/2 cup servings of sauerkraut in the heated skillet. Along side the kraut, place 2 mounds of meat in the skillet. (A larger pan or griddle can make 4 at a time.) Allow to warm over medium low heat until lightly browned on one side. Carefully turn each pile of kraut over with a spatula, using your hand to guide it over on the other side. Do the same with the mounds of sliced meat. Once turned, place 1 slice of cheese on top of each pile of kraut and pour 2-3 tablespoons of dressing over the meat. Place a lid on over the skillet for 1-2 minutes or until the cheese has melted.
Using a spatula, assemble the sandwich by placing the mound of meat with sauce on a toasted bottom bun. Continue with the kraut and cheese by placing on top of the meat and sauce. Top with the other half of the bun.
Serve with extra sauce (and extra napkins) at the table.
Uncured corned beef brisket is unlike regular corned beef, the saltiness is less pronounced and the beef carries a milder flavor. Due to the absence of sodium nitrite, the beef will be brown when cooked rather than pink. Pressure Cooker instructions: Heat butter in pressure cooker over medium heat until hot and bubbly. Add onion, garlic, celery, and peppercorns to the pot and cook 8-10 minutes, stirring occasionally, until vegetables are soft. Place corned beef on top of vegetables and pour in beer and enough water to just cover the beef. Place lid on cooker and bring to pressure according to manufacturers instructions. Once at pressure, reduce heat to low to maintain a gentle release of steam, and cook for 50 minutes. Release pressure and allow to cool naturally, about 10 minutes. Beef should be fork tender and ready to serve.
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