member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    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




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |