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1
Rinse the corned beef under running water and place in a large dutch oven.
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2
Cover with cold water and bring to a boil, skimming off any scum that rises to the surface.
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3
Reduce the heat to low, and simmer, covered, for 3 1/2 hours.
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4
Remove the meat from the hot stock and allow to cool.
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5
Trim away any and all fat, then cut the brisket into 1 inch cubes.
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6
Set aside.
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7
Measure out 8 cups of the stock and discard the remainder.
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8
In the same pot, measure 7 cups of the reserved stock and bring to a boil.
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9
Add the sauerkraut, cabbage, beer onions, garlic and dijon mustard.
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10
Bring to a boil, then simmer for 15 to 20 minutes or until the cabbage is tender.
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11
Meanwhile, make the seasoning sauce.
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12
In a large skillet, melt the butter, then stir in the flour.
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13
Cook over medium heat for 2 minutes, or until the flour is a light tan color.
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14
Stir in the tomato paste then the last cup of the reserved cooking liquid.
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15
Stir in the paprika and the caraway seed.
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16
Continue stirring until the mixture thickens.
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17
Transfer the seasoning sauce to the soup pot, and add the cubed corned beef.
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18
Cook about 5 minutes or until heated through.
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19
Serve in individual bowls, garnished with the pumpernickel croutons and the shredded swiss cheese.
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20
If desired, you can purchase corned beef from the deli, and substitute beef stock for the cooking liquid.
