Savory Corn Beef Brisket + Irish Cheddar French Toast with Kale Pesto Slaw.
Never did I EVER think that I would cook a corned beef, or brisket, or is it both?
I really do not know. I think they are kind of the same thing, but corned beef is seasoned and a brisket is not. I have no idea, but I used an unseasoned corn beef brisket and it was pretty awesome.
And I know it seems stupid, but I was so scared to cook this. For some reason I just felt like it was something I could not do, or at least not any better than say… someone’s grandma.
But then I had this idea and I shoved those fears to the side because I really wanted to make this savory stuffed french toast. Plus my broken brother, Creighton came home from the hospital yesterday. I really wanted to give this a try for the poor guy since I know he loves corned beef. Thank you to all who inquired, he is doing well and we are all grateful for his good prognosis.
Originally when I thought of doing a savory stuffed french toast a month ago I was going to go all veggie style, and I will definitely be trying that, but then time passed and it never got made. So last week when all the briskets went on sale for St. Patrick’s day, a meaty, cheesy french toast just seemed fitting. It’s basically a grilled cheese, but the bread gets a dunking in some eggs first. If you are freaked, don’t be. It turned out great and Creighton loved it!
Ok, so as I said, I was super nervous about cooking this brisket. I knew I did not want to use any seasoning packets that sometimes come with the beef because, to be honest, those sort of gross me out. So I did my thing, not really knowing how it would turn out. It is definitely not traditional, but it is also so good and a really great way to switch up the same old brisket that can sometimes be dry and not so flavorful.
Oh, and when in doubt low and slow is always the way to go with cooking meats. Or at least I think so.
I cooked the brisket in the crockpot in a sort of sweet, but mostly savory, sauce to help keep things extra moist. I let it cook ALL DAY long on low. Literally, I cooked it all day. I think it was the best idea because the meat came out so tender and flavorful. You do not have to cook yours that long, but if you can I would recommend it. It is super easy to throw in the crockpot in the morning because there is no searing involved. Just throw everything in and go.
Plus, the house smelled all kinds of amazingness all day.
Once the meat is ready to go you just need to toss the slaw together and assemble + fry the french toast.
There is going to be a lot of sauce left in the crockpot and I highly recommend pouring it into a bowl to use for dipping. It’s so good and in my house extra sauce is never a bad thing.
As for the bread to use, I used the soda bread from yesterday. It was kind of the perfect combo, but you can use whatever you prefer. I think something hearty and whole grain would be really good here though.
Lastly, if you happen to be a vegetarian reader and you want a fun sandwich to eat I would make the bread, the Kale Pesto Slaw and grab some really good Irish Cheddar. Obviously skip the brisket, then layer your sandwich with the kale slaw and lots of cheese. That right there is still going to be a sandwich anybody would go crazy for. I mean, kale pesto + lots of cheese + savory french toast?
Yummm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Savory Corn Beef Brisket + Irish Cheddar French Toast with Kale Pesto Slaw.
By halfbakedharvest
Course: Main Course, Sandwiches
Cuisine: American
Keyword: beef brisket, brisket, cheddar, corn beef, french toast
This is a sandwich anybody would go crazy for. I mean, kale pesto + lots of cheese + savory french toast?
Ingredients
Corn Beef
- 4 pounds corn beef brisket
- 2 cups stout beer I used Guinness
- 2 cloves garlic minced or grated
- 1/2 cup brown sugar
- 1/3 cup tomato paste
- 1/3 cup balsamic vinegar
- 1/4 cup dijon mustard
- 1/4 cup soy sauce
- 1 teaspoon paprika
- 1 in chipotle chile adobo minced
- 1 bay leaf
Kale Pesto slaw
- 4 cups raw kale cut into shreds
- 1 large jalapeno seeds removed + chopped
- 1/4 cup [basil pesto | https://dev.halfbakedharvest.com/greek-steak-and-pesto-salad-gyros/]
- 1/2 a lemon juiced
French Toast
- 4 large eggs
- 1 cup milk
- 1/2 cup parmesan grated
- salt and pepper to taste
- 8 slices of your favorite bread cut into 1/2 inch slices, I used this [Soda Bread | https://dev.halfbakedharvest.com/beer-rye-irish-soda-bread/]
- 8 ounces Irish Cheddar Cheese shredded
- butter for the pan
Instructions
To make in the Crockpot
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Place the corn beef in the bowl of a crockpot and pour the beer over top. In a medium bowl 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.
To cook in the Oven.
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Preheat oven to 350 degrees F.
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Place the corn beef in a large heavy bottomed pot and pour the beer over top. In a medium bowl 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 the meat is tender and shreds easily.
To make the Kale Pesto Slaw
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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. Taste and add more pesto if desired.
To make the French Toast for the sandwiches
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Grab a 9x13 inch pan and whisk together the eggs, milk, parmesan, salt and pepper. Set aside.
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Now grab 2 pieces of bread and place some corned beef on one slice. Drizzle the beef with some of the sauce from the crockpot (save the rest for serving). Then add the kale slaw and Irish cheddar cheese. Add the top slice of bread. Repeat with the remaining sandwiches.
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You are now going to soak the sandwich in the egg mixture (already in the 9x13" pan), soak 1-2 minutes then flip and soak the other side.
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Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the sandwich in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with the remaining kale pesto slaw and any sauce from the crockpot.
Oh, and don’t forget the thick cut fries, or chips as I believe the Irish call them.
I always see your posts before I go to bed (because I’m not much of a sleeper), and then I have to lie in bed with a growling stomach!
This looks so unbelievably amazing! Love the idea of the kale slaw!
Oh no!! Sounds like a snack is needed! 🙂
Thanks Rachael!!
I usually have a lot to say.
But…THERE ARE NO WORDS.
This savory french toast is rockin’ my world today. I have never had a savory French toast, but I love the idea!
Those brisket pictures……dead.
🙂
Thanks so much, Taylor!! Oh and I did not forget about you last email. I am working it! Sorry!
Ummm this sammie totally rocks. I could eat it year round.
Thanks Meagan!
Omg! That corned beef brisket looks AMAZING!! I have always wanted to try making corned beef at home and now I can!! This sandwich is ultimate comfort food!
Thanks so much, Julie!! Love the new site by the way!
Totally drooling over!! This would be perfect for this weekend celebrations!!!
Thanks Lauren!
That meat looks unbelievable! Just drooling over my coffee 🙂
Oh that brisket looks soo good. I usually make beef brisket, but I will have to try this!
This is PURE magic! Love the corned beef and beer together! Wow what a great idea! You just blow me away! Your food creativity is unmatched! Bravo!
Thanks so much, Sophia!
You did such great job, Tieghan! You’re right, the best part about letting meat cook all day (besides the tenderness of course) is how wonderful the house smells 🙂 Love the veggie recommendation as well!!
Thanks so much, Todd!
Tieghan — this looks incredible. I’m a big fan of corned beef around this time of year, but have never ever made it, my Mom usually does, and you’re right, it’s kind of intimidating for some reason. I just cannot get over how delicious this looks!
Wishing your brother a speedy recovery — how scary!! So glad he’s going to be alright. 🙂
Thank you so much, Nicole! I am sure you can make it just as great as your mom! 🙂
I’m not confused about whether or not I’d like this. The part I am confused about is which meal breakfast, lunch or dinner…Hmm….maybe all 3. Looks amazing!
Haha! Thank you so much!
I’m sitting here eating my crappy lunch… rice cakes with pb&j, and am literally drooling at this dish. Not fair, not fair at all, haha. Great looking recipe!!
Oh no!! Sorry!
Thanks Chris! 🙂
Please send help…can’t stop drooling. If no help available please send more corned beef! 😉
Haha!! Thanks Gerry! Hope you are well! 🙂
That meat looks amazing!! Also, savory french toast is ingenious!
Thank you, Laura!
this meat looks SO beautifully cooked!!!
Thank you!! I was so worried about it, but it turned out great!
This looks complete mouthwatering! Want this right now!
Thank you, Sommer!
Looks incredible!! We are so on the same page with our corned beef and Irish cheddar posts today! I’ve tried making corned beef a few times before, but my mom makes it the best, so if she’s around for the holiday, I request hers. Traditional brisket is another story. I make an amazing brisket! I love how you did the corned beef with stout!
Haha! Thanks so much, Megan! Off yo check out your post now!
Your pictures are amazing! It looked like a piece of art to hang on the wall….but instead I’m going to have it in my belly, LOL! All joking aside, pretty sure that’s the best looking corned beef sammy I’ve seen. Nice job!
Aww! Thank you so much!
This looks amazing and your pictures are out of this world!! The steam in the picture?? Wow!
Thanks so much, Jenn!
I had fun with these photos at first, but them I hated them! HA! I am so crazy!
I’ve always been kind of scared of corn beef too! But it is on sale this week, so I am intrigured – I need to try your recipe! It looks so delicious – I love what you did with it!
Thank you so much, Cate! Hope you get to try it!
That is one killer sandwich right there. Gorgeous.
Thank you so much, Shaina!
Just a clarification for myself…you used a “corned beef brisket” that has already been brined but you didn’t use the additional seasoning packet that came with it and just cooked it in your seasonings/sauce? Or did you use a regular old beef brisket and then cooked it in your seasonings/sauce? This may be a dumb question but we are going to make your recipe Monday and I don’t want to mess it up!
I used a regular beef brisket and cooked it in my sauce, but a corn beef brisket (minus the seasoning packet) will work great too!
Hope you love this! Thanks so much and Happy St. Patricks day!
You are so creative, what a great savory breakfast for St. Patty’s!
YUM! This looks to delicious! I want this for lunch tomorrow!
Thank you so much!!
OMG this looks so good. I pinned. I tweeted, I ♥
Thank you so much for sharing! 🙂
Just wanted to let you know that I made the meat and kale for a St. Patrick’s Day gathering this weekend, and it was phenomenal! And, even better the second day 😉 Thanks so much!
So happy you loved it! Thanks!
I’m not much of a meat lover, but there’s something about this that makes me want to dive right into it!! Amazing, as always! 😉
Thanks Jocelyn!
Yum! This looks absolutely divine, you’ve got my mouth watering!
This is currently in my crackpot stewing away with the leftover brisket from yesterday. It smells heavenly! Can not wait for supper tonight.
Yum!
Thanks Anita!
Hope you loved it! Thanks Anita!
Just a note since I didn’t read the comments prior to making this recipe, but a corned beef brisket is not interchangeable with a regular brisket. I made this and it is SUPER salty, almost to the point of being inedible because I used corned beef. You might want to change the title since you really didn’t make corned beef, you just made a brisket.
I stumbled upon your site recently and I was immediately so impressed by your recipes!
I tried this recipe and followed it exactly as you instruct it. I was disappointed that the meat did turn out like yours. I had a lot of sauce (not thick like it looks in your picture) and the meat sort of looked more like boiled. Needless to say, I decided to then place it in the oven in hopes for a more savory outcome like that of your picture.
It worked!
Sorry, I meant to say that the meat did Not turn out like that of your picture.
Hi Tieghan, first I want to tell you how much love your recipes in taste and visually. I just started about a month ago and every week I am making something different. I never realized how much fun cooking can be.
Which brings me to a question… Can I use Corona beer instead of stout? It is all the beer I have on hand, or do I need stout.
Hi!1 Thank you so much! I am thrilled you are enjoying my recipes 🙂 Corona will be great!
Hi Tieghan. Just a question regarding the finished cooking of the assembled sandwich. Looks like the egg dip is only on one side of each slice of bread? I’ve not made this, yet, but it looks like there could possibly be uncooked egg dripping onto the kale while it’s frying in the pan?
Also, seems like this is a sort of Irish monte cristo.
Hi Tieghan!
So excited to do this tomorrow in anticipation of St Patrick’s Day!?Just wondering if you had a quick share of how to put together the thick cut fries? They look amazing paired with this, and I have zero experience making them. Thanks for all of the deliciousness!❤❤❤
Hey Gia! Here is a great recipe. Just use the directions for the fries and ignore the rest! Hope you love this!
https://dev.halfbakedharvest.com/sweet-chili-butter-grilled-lobster-fries-havarti-cheese/
This will be my 3rd year of making this recipe for St. Patty’s day. I’m sorry it took me 3 (!) years to comment on how great it is. Thank you so much!
That is so amazing!! So glad you love this and its been great for you! Thanks Katy!
I’m looking for a brisket recipe for Christmas dinner and this one looks absolutely amazing, but would I just be able to use the brisket part of the recipe? How much would you say this recipe would feed if it was just the meat? I could do multiple slow cookers if I needed to double up.
HI! Sure you can just use the brisket. It should feed around 6 people. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
My husband asked me to marry him all over again after he ate this. Wholly Guacamole. This was amazing. Made with mashed potatoes and sautéed red cabbage. Sooooo darn good. 6/5 stars.
WOW that is so amazing Jennifer! Thank you so much for making this!! xTieghan
I made this recipe and it was a disaster. It needs to be modified. The amount of salt was overkill. The corned beef already is loaded with salt , the 1/4 cup of soy sauce just made it totally unbearable to eat. It was embarrassing.
Hey Jeff, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Hi there – just curious, any issues with making the kale and the brisket marinade a day in advance? Or will it not hold up well? Thanks!!
Hey Dave,
That should work just fine. I hope you love the recipe, let me know if you have any other questions! xTieghan
Could you make this in the instant pot?! If so, what would you recommend? Trying to make this tonight with my girlfranddd since we love your recipes!
Hey Melissa,
I have never tried this in the instant pot so I can’t be sure on the timing, but I think it would work well for you! Let me know how it turns out! xTieghan