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Corned Beef Toast with Poached Egg



3 ounces braised corned beef, sliced (recipe follows)

1 thick slice whole wheat bread

1 ounce Dijon mustard

2 slices Gruyère cheese

1 ounce sauerkraut

1 poached egg


Espelette powder

Extra-virgin olive oil

Fleur de sel

Corned Beef

2 onions, diced small

1 large carrot, diced small

1 rib celery, diced small

2-3 tablespoons neutral oil, such as grapeseed or canola

8-10 garlic cloves, chopped

5 sprigs thyme

1 sprig rosemary

1 10-pound corned beef

1 12-ounce can Budweiser


  1. Render sliced corn beef in sauté pan over medium heat to warm through until slightly crispy.
  2. Toast bread to golden brown, then turn toaster or oven setting to broil. Slather toast with mustard and add cheese. Place under broiler a few seconds, until cheese melts.
  3. Over melted cheese, pile sauerkraut, beef, and egg. Garnish as you like with chives, espelette powder, drizzle of oil, and fleur de sel.

 Corned Beef

  1. Preheat oven to 225 degrees.
  2. In large sauté pan, sweat onion, carrot and celery in oil until softened. Add garlic and cook until raw garlic smell goes away.
  3. Pour mirepoix into roasting pan, add thyme, rosemary, and beef. Add beer. Roast in oven for 7-9 hours, basting and turning at regular intervals.

“For our corned beef, there is just enough liquid in a can of Budweiser to give the fat from the beef something to emulsify into. We are essentially cooking this meat confit style, but we call it braising.”

–Chef Machado

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