I bought a raw corned beef brisket from U.S. Wellness Meats. Free overnight shipping? Unheard of! In a pinch, you could just go to your deli counter at the grocery store and pick up a pound or so of pastrami, get it sliced thick and heat it up in the oven. We made a quick sauerkraut, it’s less acidic than traditional sauerkraut and tastes more like braised cabbage…well, because it is.
for Quick ‘Kraut
- 1 small head green cabbage
- 1 1/2 c beef stock
- 2 T apple cider vinegar
- 1 t salt
for Thousand Island Dressing
- 8 sweet pickle chips, chopped (dill would work too, just use whatever you’ve got)
- 1 t tomato paste
- 1 T capers, chopped
- 3 heaping T mayo
- S & P
Rinse the brisket off and pat dry with paper towels. Place on a roasting pan and roast in a 300°F oven for about 4 hours. Once it’s cooled, slice thinly.
For the kraut, slice the cabbage as thinly as possible. You could use a mandoline or the slice attachment on your food processor. Throw the cabbage, beef stock, vinegar and salt into a saute pan. Let the cabbage wilt and the stock reduce, about 20 minutes.
For the sauce, mix all the ingredients together. Use some of the pickle and caper juice to thin the sauce out a bit.