My Grandfather's Cloak and Dagger Sandwich with my Great grandma Schugam's Cole Slaw, Corned beef and Russian Dressing

Corned Beed

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Ingredients

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1 1/2 cups kosher salt

2 tablespoons pink curing salt

4-5 crushed bay leaves

1 tablespoon coriander seeds

1 tablespoon mustard seeds

2 broken up cinnamon sticks 

2 tablespoons whole black pepper corns

1 tablespoon of whole cloves

2 large dried chiles

1 cup brown sugar

5 cloves crushed garlic

2 gallons distilled water

1 lean 5 lb brisket

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Instructions

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1. In a mortar and pestle grind together your coriander seeds, mustard seeds and your pepper corns.

2. In your meat curing vessel of choice and in every ingredient except your brisket.

3. once everything is combined add in the brisket.

4. make sure to weigh the brisket down into the brine with a food safe item such as a plate.

5. brine the brisket in your refrigerator for 5-10 days flipping the brisket once a day so it is equally brined.

6. Thoroughly wash down the brisket.

7. place the brisket into a stock pot with a few inches of water covering it then simmer on medium heat for 3-4 hours.

8. Serve.

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My Great Grandma Schugam's Cole Slaw

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Ingredients

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1/2 cabbage head

5 tablespoons mayonaise

2 tablespoons yellow mustard

salt

pepper

celery seed

1 1/2 tablespoon sugar 

2 teaspoons cider vinnegar

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instructions

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1. shred the head of lettuce.

2. add in all the other ingredients and mix.

3. Serve with your homemade corned beef and russian dressing on rye bred.

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