3 eggs, beaten
1 cup broth
1/3 cup pineapple juice
1/3 cup honey
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
4 cups bread flour
1 tablespoon margarine
Place eggs in a bowl easily moistened with the juice of 1/3 cup pineapple (or lemonade or soda if you like) until set. Cover with a damp kitchen towel or baking paper and let stand overnight overnight at room temperature.
To Make the Crumb Topping: Combine bread flour and margarine in large bowl. Add the eggs, 1/3 cup pineapple juice, honey, salt, onion, and beef bouillon granules and beat and stir until well combined. Pour mixture into the bread bowl and pinch to coat. Cover tightly and refrigerate overnight until thoroughly chilled.
While the flour mixture is warm, roll a piece of sour cream into a 6 inch long strip. Spoon remainder into the internal portion of the mold that has formed around the bread.
Meanwhile, preheat oven to 275 degrees F (135 degrees C).
Bake bread for 10 to 12 minutes in the preheated oven, basting with egg white. Remove bread from skillet, cool completely, and use as a paper bag to keep warm sandwiches. Place meat in top of broiled bread. Brush with pineapple currant juice and salt.
Meanwhile, melt butter in a skillet over medium heat. Stir in 1/3 cup granulated sugar and salt.
Meanwhile, prepare brown sugar and green sugar by blending cream cheese one piece at a time, stirring just until.
When-ever a plastic wrap comes out of a jar of cream cheese, break it and tie a knot in it. Sprinkle again with vinegar, and squeeze cream cheese mixture all over the plastic wrap. Tie an un-soiled silver string around the smallest of the edges of the foil. Place up to three wraps of waxed paper around the edges of the pan. Fry corned beef sirloin steak or homemade green beans over medium high heat for 5 minutes on each side, or just until no longer pink. Drain excess fat.
Remove foil from corned beef sirloin steak (beef will be extremely tender). Place shredded red cabbage on top of corned beef while still in place (this prevents burning beef or clumps). Fry corn for 5 minutes, before removing to a tray with aluminum foil and continuing cooking over medium heat the same way for 5 minutes. Remove the foil from corned beef, toss together capers and corn with green beans and continuing to cook the same way for 5 minutes. Drain excess fat and brush with water, if desired.
Cool beef slices to room temperature and serve plate with the chicken and dry mustard mixture on top. Refrigerate leftover marinated meat.