Reuben crispbread canapés by Paul Welburn

Ingredients

• 1kg beef brisket
• 170g of coarse sea salt
• 50g of Demerara sugar
• 2 garlic cloves
• 1/2 tsp pickling spice
• 1/2 tsp black peppercorns
• 2 bay leaves
• 2l water
• 70g of muscovado sugar
• 4 sprigs of thyme
• 40g of English mustard powder
• 300g of mayonnaise
• salt, to taste
• 250g of milk
• 25g of butter
• 90g of egg yolk
• 175g of Lincolnshire poacher cheese, finely grated
• 3 tsp Worcestershire sauce
• Tabasco, to taste
• 50 Peter’s Yard Original sourdough crispbreads
• gherkins, finely sliced
• Lincolnshire poacher cheese, finely grated
• smoked paprika
• fronds of fresh dill