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Dill Corned Beef Buns

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
620 Minutes
Ready In: 
635 Minutes
Servings: 
15

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