Ingredients

• 1 , 3 pound
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon spicy brown mustard
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 medium head cabbage , cored and sliced thin
• spicy brown mustard
• 12 slices sourdough bread , lightly toasted

Instructions

1. 1 Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
2. 2 Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
3. 3 Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

Nutrition per serving