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Ingredients
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Corned Beef
Finishing & Sandwich
Method
Corned Beef
Rinse and prepare
Remove the corned beef from its packaging and discard or reserve the included brine. Rinse the meat briefly under cold running water to remove excess salt on the surface. Pat dry with paper towels.
Combine braising liquid
In a large pot or Dutch oven, combine 6 cups water, 2 tablespoons pickling spice, 2 bay leaves, 1 teaspoon whole black peppercorns, and 3 smashed garlic cloves. Bring the liquid to a gentle simmer over medium heat.
Simmer the corned beef
Add the rinsed corned beef to the pot, fat-side up if applicable, making sure the meat is mostly submerged. Reduce heat to low so the liquid stays at a gentle simmer (not a rolling boil). Cover partially with a lid and simmer for 2 to 2 1/2 hours, or until the meat is fork-tender and an instant-read thermometer inserted into the thickest part registers about 190°F (88°C). Check every 30 minutes, spooning liquid over the top if exposed.
Rest and slice
Transfer the cooked corned beef to a cutting board and let it rest 15 minutes. Reserve 1/2 cup of the braising liquid. Trim excess fat if desired. Slice the beef thinly against the grain for tender slices suitable for sandwiches.
Finishing & Sandwich
Prep bread and condiments
Spread softened butter evenly on one side of each rye bread slice. Spread Dijon mustard on the other side of each slice (and yellow mustard if using), using about 1/2 teaspoon Dijon per slice. Brush the buttered sides lightly with 1 teaspoon olive oil total (or oil the grill) to prevent sticking and promote browning.
Grill rye and reheat corned beef
Heat a large skillet or grill pan over medium-high heat. Place buttered side down the rye slices and toast until golden brown, about 1-2 minutes per side. Meanwhile, warm sliced corned beef in a small skillet with 2-3 tablespoons of the reserved braising liquid over medium heat for 2-3 minutes, turning once, until heated through. Optionally, add sauerkraut to the skillet for 1-2 minutes to warm.
Assemble sandwiches
Place a slice of toasted rye (buttered side down) on a work surface. Layer warmed corned beef (about 1/2 cup loosely packed slices per sandwich), a slice of Swiss cheese if using, and 2 tablespoons warmed sauerkraut if using. Top with the remaining toasted rye slice (mustard side down).
Finish and serve
Press sandwiches briefly in the hot skillet for 30-60 seconds per side to melt the cheese and crisp the bread, if desired. Slice each sandwich in half on the diagonal. Season with freshly ground black pepper to taste (about 1/4 teaspoon per sandwich). Serve hot with pickles or chips.