2teaspoonscorning or pickling spices(Most packaged corned beef comes with additional pickling spices. If they don't, you can buy pre-made pickling spice blends.)
Guinness Au Jus
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.
Corned Beef Sandwich
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 piece 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.