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Corned Beef On Rye w/Caramelized Onions




Source of Recipe


Gourmet Magazine

* Exported from MasterCook *

Corned Beef On Rye With Caramelized Onions & Sauerkraut

Recipe By : Posted by Dave Drum - 15 March 99, fidonet national cooking
Serving Size : 4 Preparation Time :0:00
Categories : Holiday, Sandwiches, St. Patty's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups onion -- thinly sliced
2 tablespoons vegetable oil
3/4 cup sauerkraut -- drained
1/2 Granny Smith apple -- grated coarsely
3 tablespoons water
unsalted butter -- softened for
-- buttering bread
8 large slices rye bread
-- (1/2-inch thick)
1 large garlic clove -- halved
1 large dill pickle -- sliced paper-thin
3/4 pound cooked corned beef -- thinly sliced,
-- chilled (about half of a
-- cooked 3-1/2-pound
-- corned beef
-- (see below)
1 cup Swiss cheese -- coarsely grated
mustard, as an accompaniment
CORNED BEEF:
4 pounds corned beef brisket

To prepare the corned beef: In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.

To prepare onions and sandwich: In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden.

Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.

Preheat broiler.

Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly.

Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.

Serve sandwiches with mustard.

Makes 4 sandwiches.

Source: Uncle Dirty Dave's Kitchen


Source:
"Epicurious recipe from Gourmet Magazine, March 1994"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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