2 pounds baby red or yellow potatoes
Kosher salt
2 tablespoons butter
2 tablespoons EVOO
1 teaspoon caraway seeds
Freshly ground pepper
2 tablespoons EVOO
1 pound thick-cut good-quality corned beef, chopped
1 pound ground beef sirloin
3 to 4 cloves garlic, finely chopped
2 to 3 small stalks celery with leafy tops, finely chopped
1 large fresh bay leaf
1 carrot, chopped
1 onion, chopped
Kosher salt and freshly ground pepper
3 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup lager beer, room temperature
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
One 10-ounce can beef consomme or 1 1/2 cups beef stock
One 1-pound bag sauerkraut, rinsed and drained well
1 1/2 cups shredded good-quality Swiss cheese
1 cup shredded or crumbled sharp white Cheddar
1 small bunch watercress, chopped
1 cup sour cream
1/3 cup ketchup
2 tablespoons sweet pickle relish
Few dashes hot sauce
Kosher salt and freshly ground pepper
The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.
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