Dill Corned Beef Buns
|Corned beef brisket||4 Pound (1 Brisket, 3 To 4 Pound)|
|Onion||1 Small, sliced|
|Dill seeds||2 Tablespoon|
|Cinnamon stick||2 Inch (1 Stick)|
|Dried bay leaf||1|
|Dried hot red chile||1 Small|
|Dijon mustard||1 Tablespoon|
|Poppy seed kaiser rolls||15 , split and warmed|
|Condiment||1 (optional, Sliced dill pickles, shredded cabbage, mustard, sliced Swiss cheese)|
To remove excess salt from corned beef brisket, rinse brisket and place it in a deep 5 1/2 to 6-quart pan; add water to cover.
Bring to a boil over high heat, then reduce heat and simmer for 5 minutes; drain.
Repeat this step once more.
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, dill seeds, cinnamon stick, bay leaf, and chile.
Place drained brisket on top of onion mixture; pour in 4 cups water.
Cover and cook at low setting until brisket is very tender when pierced (8 to 10 hours).
Lift brisket from cooker and let cool slightly.
Meanwhile, pour liquid in cooker through a strainer placed over a bowl.
Discard solids in strainer; then measure 2/3 cup of the cooking liquid and return it to cooker.
Blend in mustard.
Cut brisket into thin bite-size slices, removing and discarding fat.
Return sliced meat to cooker; mix lightly with mustard mixture.
Increase cooker heat setting to high; cover and cook until meat is heated through (15 to 20 more minutes).
If desired, reduce heat setting to low to keep mixture at serving temperature.
Spoon into warmed rolls to serve.
If desired, add condiments to each sandwich to taste.