For accuracy, I highly recommend using measurements in grams as listed rather than volumetric (cups/tsp.)

CORNED BEEF

• Trim excess fat from beef and remove any silver skin. Cut in half.
• Into a large (4qt) pot, combine all ingredients except beef and ice and bring to boil.
• Remove from heat and allow to infuse for another 20 minutes. Add ice. When melted, pour into a deep 6qt container, then submerge beef and refrigerate to cure for 10 days.
• After the 10-day cure, rinse brine from beef.
• Place in cooking vessel (either slow cooker or dutch oven), add water to just cover. If using dutch oven, bring to simmer on the stove, then cover and cook at 250°F/120°C for 4-5 hours. If using slow cooker, cook for the same amount of time.

MARBLE RYE

If you are new to making dough from scratch, I recommend watching my Youtube video linked above to familiarize yourself with the process.
• Add water, yeast, flours, and poolish or starter to stand mixer & mix on low with dough hook for 3 minutes or until combined. Increase to high and continue mixing for 4 minutes. When dough has fully come together and is slapping around the bowl, add caraway. Mix for 30 seconds on medium to incorporate.
• Remove 60% of dough and load into a well oiled container and cover. Add molasses, and cocoa to the dough that’s still in the mixer bowl and mix on low for 30 seconds then increase speed to high for another 30 seconds or until well incorporated. Place into a second well oiled container and cover. Allow both doughs to ferment at room temp for 30 minutes.
• Perform a strength-building fold to both doughs. To do this, grab an edge of the dough, pull it up until you feel resistance and fold it over the middle of the dough. repeat this 3-4 times with the other ages of the dough. Flip the dough over so the seam side is down and roll it into a nice taught ball with the 10-2 movement. To perform the 10-2 movement, grab the dough at 10 o'clock and move your hand to 2 o'clock while simultaneously tucking the edge underneath the dough. This movement should create surface tension on the ball of dough. repeat this 3-4 more times ubntil the dough has formed a smooth, taught ball. Cover again and allow to rise at room temp for 90min.
• Prepare a 1lb loaf pan with oil or pan spray.
• Flip both doughs onto a floured work surface. De-gas each piece of dough into rough rectangles. Place brown dough on top of lighter dough and press to seal together. Roll into a loaf shape grab the top edge of the dough and begin to roll it over itself pressing firmly into the dough with each fold. Roll until the dough is in a loaf shape. Place the dough in a loaf pan, cover, and proof at room temp for 60-90 minutes.
• Preheat oven to 460℉/205℃.
• Using a razor or serrated knife, score the top of the loaf diagonally 7-8 times and place preheated 460°F/235°C oven. Spray loaf and oven well with water, and bake for 15 minutes.
• Reduce heat to 400°F/205°C and continue to bake for an additional 20 minutes.

POOLISH

• Stir, cover, and allow to ferment for 12-24 hours.

RUSSIAN DRESSING

• Blend all ingredients except oil until broken down, then with blender running slowly stream in oil until the oil is well emulsified.

TOPPINGS/THE BUILD

• Onto a slice of marble rye, layer a slice of swiss followed by beef (cut to desired thickness), and generous portion of kraut.
• Spoon & spread russian dressing on the second slice of bread. Lightly toast sandwich to melt cheese.