By: Laura Kopec
2 TB Organic Valley unsalted butter
1 large white onion, cut into thick round slices
2 TB raw honey
1/2 c Green’s gluten free dark beer (or other gluten free beer)
3 lb Organic corned beef (available from www.rockymtcuts.com)
2 Tsp Organic tamari sauce
1TB Annie’s whole-grain mustard
1 c OrganicValley raw cheddar cheese (shredded/grated)
1 loaf Canyon Bakehouse gluten free white bread
In a large skillet, melt butter in a large skillet over medium-high heat. Add the sliced onion and simmer. Sprinkle with pink Himalayan sea salt and fresh ground pepper. Once the onion is soft, drizzle with 1 TB of the honey. Add the beer and continue cooking, stirring occasionally, until onion is caramelized, and the beer is thicker. Scoop onions out into a small bowl and set aside. Keep warm if able.
In a small bowl mix the tamari, 1 TB honey and mustard. Stir together. Slice the corned beef and brush with the mustard sauce. Place the sliced corned beef in the large skillet that used to contain the onion. Simmer. Take the freshly grated cheese and sprinkle over the top of the meat. Meanwhile, toast the bread in the toaster for sandwiches on low setting to warm the bread, but not to make too crunchy.
On the toasted bread, place the meat and place some of the sweet onion mixture on top. Place another slice of toasted bread over the top to complete the sandwich.
Best if served with homemade sauerkraut or similar.