Wednesday, March 19, 2014

Corned Beef & Cabbage AND Leftovers Reubens

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.

No comments:

Post a Comment