Recipes – Page 37 – Seven Plates

My favorite thing about extra corned beef is making Reuben Sandwiches the next day. It’s kind of like looking forward to turkey sandwiches after Thanksgiving!

Ingredients:

1 lb of sliced corned beef

1 cup of Thousand Island dressing

1 can of sauerkraut, drained

12 slices of swiss cheese

6 pretzel buns

(Traditionally, Reuben Sandwiches are served on rye bread, but we love them on these pretzel buns we get from our bakery.)

Slice the buns in half and spread each side with Thousand Island dressing. Place a slice of cheese on top. Layer corned beef and sauerkraut. Top with a second slice of cheese and place sandwich on a hot greased grill. Cook until the bread is crispy and the cheese is melted.

Why is it that we only celebrate with corned beef and cabbage around St. Patrick’s Day? It’s a ridiculously easy dinner and if you like recreating leftovers, this is great for Reuben Sandwiches and Corned Beef Hash.

Ingredients

1 corned beef brisket (approximately 3 lbs)

4 Tbsp of dijon mustard

Seasoning Packet (inside the brisket packaging)

8 carrots, peeled and sliced

1- 3 lb bag of red potatoes, washed and chopped

1-12 oz bottle of Guinness Beer

1 head of green cabbage, quartered

Rinse corned beef brisket and pat dry. Rub all over with dijon mustard. Open seasoning packet and spread over entire surface.

In a slow cooker, place carrots and potatoes at the bottom. Rest brisket on top. Pour Guinness Beer. Arrange quartered cabbage on top and cover. Cook on low for 6 hours.

(If you do not use a slow cooker and want to make this on the stove, follow same directions and place in a large stock pot. Add 1 cup of water and cover. Simmer over low heat for 2-3 hours, checking frequently to make sure there is always liquid at the bottom of the pot)