For some reason dozens of my friends are talking about Corned Beef this week. If you've been around me at all, you know that my favorite sandwich is a Reuben! I am so ready for some corned beef to use in all my Reuben recipes!
Normally, I would cook a corned beef brisket in water on the stove with some cabbage and potatoes. This time I wanted to roast it and slice it thin for Reubens. So, I drained the liquid off and cooked it according to the roasting directions on the package...
350 degrees and 1 hour per pound...
then let stand for 15 minutes...
I actually let it cool more to be
able to handle it and retain the juices.
loaded up on my slicer and
sliced as thin as possible...
All sliced except for that one
chunk and I have plans for it :-)
Buuuuurrrrrrppppp! Yum, that was good!
NOOO! I didn't eat it all! (OH! I did eat the crumbs on the plate! I am human ya know! :-) I plan on trying lots of Reuben Recipes this week... I'll start with sandwiches! :-)
36 slices party rye bread (1 mini loaf)
Thousand Island salad dressing
2 pkgs (4oz each) cooked, sliced corn beef
German spicy mustard
1 cup sauerkraut, drained
6 slices of Swiss cheese
Spread each slice of bread with salad dressing. Top with 2 slices of corn beef. Add mustard, and then 1 teaspoon of sauerkraut. Cut each cheese slice into 6 pieces; place 1 piece on each appetizer. Broil at 425 degrees 4 to 5 inches from heat, for 5 minutes or until cheese is melted.