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The Hard Way: The Seven Day Corned Brisket Sandwich

The Hard Way: The Seven Day Corned Brisket Sandwich

The Seven Day Sandwich

Sometimes the easy way out just doesn’t cut it. Harder is sometimes better. This sandwich corned brisket sandwich, which takes seven days to make, is the perfect example.

I carry an old Army duffle through airports just to make it harder on myself. Much of the modern world is based on making life easier, but this sandwich is made the hard way. Sourdough bread made from scratch. Brisket that has been first cured for days, then slow boiled, smoked and then finally to rest in the refrigerator. After a week of waiting, you may be inclined to give up; to throw in the towel. But fear not – the first bite will prove your patience has been rewarded.

Monday:
At first light I feed my sourdough starter and head into Los Angeles traffic. Lunchtime at Eataly is a feast for the senses. Purchase two pounds Wagyu (or unbranded) brisket and pink curing salt. Before bed, place brisket in double Ziploc bags with a cup of water and a teaspoon of curing salt. Tuck into refrigerator.

Tuesday:
Feed sourdough starter. Flip bag of brisket in fridge.

Wednesday:
Same as above

Thursday:
Repeat

Friday:
Make sourdough Levain.

Saturday:
Remove “corned brisket” from refrigerator and bring to a boil in a pot. Reduce heat to simmer and cook with lid on for two hours. Place in smoker for two hours at 180 degrees. Remove from smoker and wrap in foil. After cooling, place in refrigerator overnight.

See Also
Dutch Baby

Meanwhile – rise, form and bake your favorite sourdough bread. After cooling, place in bread bag for overnight resting.

Sunday:
Remove brisket from fridge and bread from its bag. Slice meat thinly with carving knife. Slice sourdough similarly with serrated knife. Toast bread then smear lightly with Dijon mustard. Place six slices of “corned brisket” on toast and top with butter lettuce.

Best enjoyed with your favorite Sunday newspaper.

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The Seven Day Sandwich

The Hard Way: The Seven Day Sandwich


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  • Author: Dan Bercu
  • Total Time: 168 hours

Description

Sometimes the easy way out just doesn’t cut it. Harder is sometimes better. This sandwich corned brisket sandwich, which takes seven days to make, is the perfect example.


Ingredients

Units Scale

For the levain starter:
100 g of warm water

25 g sourdough starter

50 g white flour

50 g wheat flour

For the levain dough:

350 g warm water

100g whole wheat flour

300 g bread flour

A pinch of salt

For the brisket:

2 lbs brisket (I prefer wagyu but you can use “normal” brisket too)

1 tsp pink curing salt

1 cup water


Instructions

For the starter:

  1. Mix ingredients gently and cover in airtight container ( small Tupperware works best)
  2. The following day, mix bubbly levain with the “main” dough.

For the bread:

  1. Mix starter with 350 g warm water, 300 g bread flour, 100g whole wheat flour and a pinch of salt.
  2. Every half hour, fold dough(total 2 hrs, 4 times). Then bulk rise for one additional hour without folding.
  3. Pour dough onto floured surface and shape into ball.
  4. Place ball seam side up in floured bread basket. Place in refrigerator overnight.
  5. The next day preheat oven with cast iron pot inside to 500 degrees.
  6. Invert bread into cast iron pot and bake with lid on for 20 minutes.
  7. Take off lid and bake another 30 minutes until dark brown.
  8. Remove and cool on wire rack.

For the brisket:

Day 1

Place brisket in an airtight Ziploc with 1 tsp of curing salt and 1 cup of water. Place in refrigerator.

Day 2

Flip bag of brisket over and keep in refrigerator.

Day 3

Flip bag of brisket over and keep in refrigerator.

Day 4

Flip bag of brisket over and keep in refrigerator.

Day 5

Flip bag of brisket over and keep in refrigerator.

Day 6

Remove “corned brisket” from refrigerator and bring to a boil in a pot. Reduce heat to simmer and cook with lid on for two hours. Place in smoker for two hours at 180 degrees. Remove from smoker and wrap in foil. After cooling, place in refrigerator overnight.

Day 7

Remove brisket from fridge and bread from its bag. Slice meat thinly with carving knife. Slice sourdough similarly with serrated knife. Toast bread and smear lightly with Dijon mustard. Place six slices of “corned brisket” on toast and enjoy.

 

  • Cook Time: 7 days
  • Category: baking, bread, sandwiches
  • Method: slow cooking
  • Cuisine: American
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