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