In 1960 My parents used to live in a Triplex building in the Bronx owned by a Jewish elderly couple. My parents used to live in the apartment on the second floor, the third floor was where the elderly couple lived and the business was owned and operated by the Jewish elderly couple. One day the couple approached my parents and asked if they wanted to buy the Deli? My parents told them that they didn’t know anything about Jewish food, they were Puerto Rican. So The owners made them a proposition… “We will teach you all the recipes and you will pay us monthly installments.” A business deal was born. My parents were the proud owners of Hebrew National Deli located on 174th St. This sandwich was inspired by my parents Jewish Deli. It’s a Tall Corned beef sandwich that is kept very simple. After all, it’s all about the Corned beef in between warm, not toasted Rye bread that sticks to the roof of your mouth when you bite into it. Mustard and horseradish sauce are spread on the bread to give it a little something ,something. Then we paired it with tri colored potato salad. Enjoy!
Sky high Corned Beef Sandwich
Ingredients
Brisket
- 3.5 Lbs of corned beef brisket
- 2 Tbsp. Spicy brown mustard
- 2 Tbsp. Horseradish Sauce (
Our Recipe Here ) - 8 Slices of rye bread
- 8 Gherkin pickles
- 8 Large Queen Olives
Potato Salad
- 1 Lb of Tri colored baby potatoes
- 1 Cup Mayonnaise
- ⅛ Cup Mustard
- 8 Eggs (large)
- ½ Cup of Green onion
- Tsp. Garlic salt
- Tsp. McCormick Steak Seasoning
- Tbsp. Vinegar
- Garnish with parsley and large cracked pepper.
Instructions
- Place a large pot on your stove. On Medium high heat.
- Place the brisket inside the pot and fill with water and your seasoning package. Let it simmer for 1 hour per lb. Ours was 3 lbs. We cooked it for 3 hours. (or until fork tender.) While we wait, let's get our eggs and potatoes boiling for our salad.
- Pull out a small pot and put it on the stove on high heat.
- Place your eggs into the small pot and fill with enough cold water to cover the eggs.
- Bring to a boil and turn off heat and put on a timer for 13 minutes.( This is a bullet proof way every time of having the perfect hard boiled egg. What is a perfect hard boiled egg? Well, it is bright yellow and creamy not grey or green rimmed or hard which means you over-boiled your eggs.) while we wait...let's get those potatoes started.
- Place a second pot on high heat on your stove.
- Fill with enough water to cover the potatoes.
- Bring to a boil. While we wait
- Prepare a large bowl.
- In the bowl, place your Mayonnaise, mustard, green onions, garlic salt, pepper, and vinegar. Mix the dressing well. Set to the side. Let's get back to those eggs. The 13 minutes should be up.
- Remove hot water from the pot and place cold water in the pot with a few ice cubes which will melt quickly but keep your eggs from over cooking.
- Start cracking your eggs and using a rolling motion, the egg shell will separate from the egg.
- Cut your eggs in quarters and halve the quarters.
- Place in your bowl full of dressing.
- Let's get back to the Potatoes which should be fork tender. Let’s drain in a colander.
- Place in your bowl with eggs and dressing.
- Combine well and top with parsley and largely cracked pepper. Set aside
- Take your brisket out and slice thinly.
- Let's gather our ingredients and prepare to plate.
- First place your warm bread slices down.
- Slather mustard on one slice.
- Slather horseradish sauce on the other.
- Fill your sandwiches with sliced Corned beef on the mustard side until it's full and just about to fall off.
- Place your horseradish side on top. Slice in half and secure with two skewers of gherkins and olives. Place a large spoonful of potato salad on the side and enjoy!
