With St. Patty’s past, who used the left over Corned Beef for Reuben’s? I do mine with black pumpernickel rye, real Swiss cheese and plenty of sauerkraut. I prefer the Franks kraut. I generally do up a pair of the corned beefs as a meal so I have plenty of beef left for the sandwiches for a few days.
And now is the time to lard up the corned beef during the after St. Pats day sales.
Yum. I usually forego the swiss for provolone, but yummy. Good idea!
Corned beef specials:
rye bread piled high with corned beef
and a generous topping of cole slaw.
Yes that is what is on the menu for me tonight. Years ago I stopped buying the pre made cornbeef and started to corn my own using the below recipe. After making your own you will never go back to the store stuff.
Directions
Preparations:
Trim surface of fat from brisket. In a small bowl, mix Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in “food grade” plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.
Ingredients
One beef brisket, 4-6 lbs
5 tablespoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
I just made Reubens last night except I use corn venison
Corned beef specials:
rye bread piled high with corned beef
and a generous topping of cole slaw.
and some thousand island dressing
Franks Bavarian is the best, everything else is just sauerkraut.
I love ruebens!!! made them once at home but didn’t turn out to good. had to been the meat. and I make my own kraut!!!!! tastes just like the franks outta the can.
fishdale, so if I read your reciepe correctly if the brisket is 2 inches thick it stays in the frig for 10 days????? does the meat then get cooked???
Reuben bake.
Line a cake pan with croissant roll dough
Bake 35 for 6-8 mins until firmed up
Cover with sliced up corned beef
Cover with drained kraut
Cover with Swiss
Top with thousand island to taste
Cover the whole shebang with another layer of croissant dough
Bake until golden brown.
Awesome fishing trip meal. Easy peasy
fishdale, so if I read your reciepe correctly if the brisket is 2 inches thick it stays in the frig for 10 days????? does the meat then get cooked???
Yes if I get a full brisket I usually have mine in there for 7 -10 days. I use a vacum seal bag on the ones I do. It seams like it corns better in them and also eliminates leakage. I do a couple at a time and freeze one for later. You can also use other cuts of meat with this. A friend of mine uses roasts instead of brisket to keep the cost down. He has also done venison, tongue, heart, etc… and said it has all turned out good.
You cook it just like you would other corn beef. I add a couple table spoons of pickling spice to the pot also.
Cooking:
Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.
The wife has a good recipe for reuben soup. Pretty tasty for soup with corn beef and sauerkraut in it.
corned beef hash is good to.
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