Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Corned Beef Brisket & Reuben Sandwiches




Source of Recipe


Internet


List of Ingredients




Place a 3-lb corned beef brisket in a large stockpot and cover it with water. Heat to boiling, then reduce the heat, cover the pot and simmer for about 1-1/2 to 2 hours, until tender. You can also add onions for more flavor, and if you're doing it for a meal, carrots, potatoes and cabbage can also be added towards the last 20 minutes of cooking. When it is done, I like to place it on a baking sheet and smother the top of it with a mixture of Creole mustard (I use Zatarain's) and brown sugar. Bake it for about 15-20 minutes to create a glaze. Now you've got the perfect corned beef for reubens.

For the sandwiches:

Rye bread slices
softened butter
Thousand Island dressing
sauerkraut, drained well and heated
Swiss cheese slices, one for each sandwich
mustard of choice, optional (I like more of the Creole mustard)
thin slices of the corned beef

Spread the softened butter over the outside of each slice of bread, such as for grilled cheese sandwiches. Spread the Thousand Island dressing on the inside top half of bread. Spread mustard on bottom half, if desired. Place sliced corned beef on the bread, put sauerkraut on top and top with a slice of Swiss cheese and the bread. Heat a non-stick pan over medium heat and grill the sandwiches for about 2-3 minutes on each side, pressing down to flatten a bit with a spatula, until they are nicely browned and the cheese is melted.

These are SOOO good! Just thinking about them, I don't know that I'll be able to wait until Saint Patrick's Day to make them again.


Recipe