Savory Corned Beef Brisket with Irish Cheddar French Toast and Kale Pesto Slaw
A fusion of flavors, this dish combines savory corned beef brisket with the sweet comfort of French toast and a tangy kale pesto slaw.
A fusion of flavors, this dish combines savory corned beef brisket with the sweet comfort of French toast and a tangy kale pesto slaw.
- 1 bay leaf
- 1 teaspoon paprika
- salt and pepper to taste
- 1 cup milk
- 1/4 cup soy sauce
- 1/3 cup tomato paste
- 1/2 cup brown sugar
- 2 cloves garlic minced or grated
- 4 pounds corned beef brisket
- 2 cups stout beer (i used guinness)
- 1/3 cup balsamic vinegar
- 1/4 cup dijon mustard
- 1 chipotle chile in adobo minced
- 4 cups raw kale cut into shreds
- 1 large jalapeno seeds removed + chopped
- 1/4 cup basil pesto
- 1/2 lemon juiced
- 4 large eggs
- 1/2 cup parmesan grated
- 8 slices your favorite bread (like irish soda bread) cut into 1/2 inch slices
- 8 ounces irish cheddar cheese shredded
- butter for the pan
- Carbohydrate 83.8835505642915 g
- Cholesterol 749.906378340365 mg
- Fat 105.445856220396 g
- Fiber 6.4128666205095 g
- Protein 107.692762452862 g
- Saturated Fat 41.3463792650512 g
- Serving Size 1 1 Serving (1075g)
- Sodium 6548.18303072401 mg
- Sugar 77.470683943782 g
- Trans Fat 14.7593616124461 g
- Calories 1707 calories
Step-by-step
- Place the corn beef in the bowl of a crockpot and pour the beer over top.
- Whisk together the garlic, brown sugar, tomato paste, balsamic vinegar, dijon mustard, soy sauce, paprika and minced chipotle pepper. Pour the mixture over the corn beef.
- Add the bay leaf to the crockpot. Cover and cook on low 8-10 hours or on high 6-8 hours.
- Preheat oven to 350 degrees F.
- Whisk together the garlic, brown sugar, tomato paste, balsamic vinegar, dijon mustard, soy sauce, paprika and minced chipotle pepper. Pour the mixture over the corn beef.
- Add the bay leaf to the pot. Cover and bake for 3 1/2-4 hours or until tender and shreds easily.
- Add the kale and jalapeño to a large bowl. Add 2 tablespoons pesto and 1 teaspoon lemon juice. Massage the pesto into the kale with your hands until evenly combine.
- Whisk together the eggs, milk, parmesan, salt and pepper. Set aside.
- Place some corned beef on one slice of bread. Drizzle with sauce from the crockpot, add the kale slaw and Irish cheddar cheese. Add the top slice of bread.
- Soak the sandwich in the egg mixture (already in the 9x13" pan), soak 1-2 minutes then flip and soak the other side.
- Cook the sandwich in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.
As a busy [housewife/traveler/business lady/fitness model/regular woman], I'm always on the lookout for easy but flavorful recipes that I can make for myself or my loved ones. This Savory Corned Beef Brisket with Irish Cheddar French Toast and Kale Pesto Slaw checked all the boxes and was a hit at my recent family gathering.
The combination of the savory corned beef brisket with the sweet comfort of French toast and the tangy kale pesto slaw was a true delight. The corned beef was incredibly tender and flavorful, having been braised in a flavorful combination of stout beer, garlic, brown sugar, tomato paste, dijon mustard, and spices. The Irish cheddar French toast added a touch of sweetness and richness, while the kale pesto slaw provided a refreshing and herbaceous balance.
While the recipe may seem a bit daunting at first, it's actually quite straightforward and easy to follow. The crockpot did most of the work for me, and the rest was simply a matter of assembling the sandwiches and cooking them in a skillet.
Overall, this Savory Corned Beef Brisket with Irish Cheddar French Toast and Kale Pesto Slaw is a keeper. It's a perfect dish for a special occasion or a cozy family dinner, and I'm sure it will become a favorite in your home as well.
