Corned Beef Sandwich Recipe with Guinness and Corning Spice Au Jus

5 from 2 votes

A simple yet flavorful Corned Beef Sandwich, toasted and served with a Guinness Au Jus dipping sauce.

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American, Irish, sandwich

Servings: people

Cost: $15.00

½ tablespoon extra virgin olive oil
1 tablespoon diced shallots
1 clove garlic, diced
1 cup Guinness beer
¼ cup beef stock
¼ cup Worcestershire sauce
2 teaspoons corning or pickling spices (Most packaged corned beef comes with additional pickling spices. If they don't, you can buy pre-made pickling spice blends.)

In a small sauce pan over medium heat, add the olive oil and shallots. Stir as the temperature rises. Saute in the pan for 6 minutes or until the shallots are soft, but not browned. Turn down the heat if the shallots are cooking too fast. Add the garlic and stir for 1 more minute.
Add the remainder of the ingredients to the Au Jus and stir. Adjust heat to medium-high and bring to a simmer. As the Au Jus comes to a simmer, lower the temperature again to the lowest heat that will still allow a simmer for 20 minutes.
Remove from heat, strain the au jus into a bowl to remove pickling spices and chunks of shallots. You can make in advance, and store for up to a week and serve cold, or you can serve warm with the sandwiches.

Preheat a grill pan to medium heat.
Butter one side of each piece of bread and place on the grill pan for 3 minutes or until the bread is toasted. Remove from heat. On the side of one slice of the bread that is not toasted, add the sauerkraut, then about a ½ pound of corned beef, then mustard, and top with sliced pickles. Add the top piece of bread and dunk in the Au Jus and enjoy.

If you want a warm sandwich, it's easier to warm up the corned beef in a pan before you construct the sandwich.

If the corned beef you use does not have corning spices, there are pre-made pickling spices that are a great substitute.

If you want to make this a Reuben, add Russian dressing.