This slow cooker corned beef and cabbage is so good, and the reubens the next day are the best kind of bonus.
Ingredients for Corned Beef and Cabbage:
1 3-4lb corned beef brisket
1 head of cabbage, coarsely chopped
1 cup of baby carrots
1 leek, properly cleaned and sliced
1 tbsp. coriander seeds
2 bay leaves
salt & pepper to taste (a generous sprinkling of each should do)
1 cup of water
Directions for Corned Beef Cabbage:
Place the corned beef in the slow cooker, fat side up. Sprinkle with the coriander seeds, and salt & pepper. Pour the water over the corned beef, and place the bay leaves in the water. Cover and cook on high for 2 hours. Reduce the heat to low, and continue to cook for 3 hours. Lift the meat, and plunge the cabbage, carrots, and leek into the liquid. Place the beef on top, still fat side up. Cook on low for 2-3 hours. Remove fat from corned beef, slice, and serve with the cabbage and carrots, discarding the bay leaves
Ingredients for Reubens:
*amount per reuben
2 slices rye bread
2 thin slices leftover corned beef
2 slices Swiss cheese
2 tbsp. sauerkraut, drained
1 tbsp. Russian dressing*
*For Russian dressing, mix together 2 parts mayo with 1 part chili sauce. Add as much horseradish as you can handle, and a dash of worcestershire sauce. Mix well, and refrigerate for several hours.
Directions for Reubens:
Assemble the sandwich. Ha! Enjoy.
*Some prefer this sandwich grilled or toasted. Have it your way.