Tag Archives: corned beef

Reuben Sandwich

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Although there are several versions as to the origins of a Reuben sandwich, today’s Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye.

Instead of bottled dressing, make this homemade concoction. Homemade dressing has a brighter, fresher flavor than the store-bought variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.

We had homemade sauerkraut on hand which still contain the benefits of fermentation. But of course, supermarket varieties work just fine in this case. The quality of the rye bread, Swiss cheese and corned beef all come into play for an excellent outcome, so choose wisely.

The Russian dressing is fantastic. We added some horseradish for an additional brightness and kick. According to one reviewer, “The reason the Reuben is a great sandwich is because it contains, among its various ingredients, a good balance of all the basic flavors (sweet, sour, salt, bitter, umami). Without the horseradish the bitter is missing, and the sandwich just isn’t the sublime creation it can and should be.”

Instead of buttering the outsides of the bread, The Hubs chose to use mayonnaise as his spread. One note of caution, be very careful when flipping the sandwiches…

Reuben Sandwich

  • Servings: 4 sandwiches
  • Difficulty: easy
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Ingredients

For the Russian Dressing

  • ½ cup mayonnaise
  • 5 Tbsp. ketchup
  • 3 Tbsp. dill pickle relish (not sweet)
  • 1 Tbsp. minced onion
  • 1 tsp. yellow mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. horseradish, more to taste

For the Sandwiches

  • 8 slices rye sandwich bread
  • 4 Tbsp. unsalted butter, at room temperature
  • 1 lb. thinly sliced corned beef
  • 1 cup drained sauerkraut
  • 8 slices Swiss cheese

Directions

  1. Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
  2. Make the sandwiches: Spread one side of each bread slice with ½ tablespoon butter. In a large nonstick skillet (or flat griddle), arrange 2 slices of bread, buttered side down, over medium-low heat.
  3. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with ¼ pound corned beef, ¼ cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up.
  4. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more.
  5. Transfer sandwiches to a wire rack for 5 minutes so that bread doesn’t get soggy underneath before putting them on plates. Wipe out skillet, and repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

http://www.lynnandruss.com

Original recipe from Kay Chun for NYTimes Cooking

Instant Pot Corned Beef and Cabbage

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Here’s a perfect solution to celebrating a traditional St. Patrick’s day dinner without the usual long process. It’s an easy express route that uses your pressure cooker/Instant Pot. Even this method takes over two hours, so plan ahead.

When it comes to the meat itself, we prefer a thicker brisket as opposed to the flatter ones. Mix up the sour cream, whole-grain mustard and horseradish into one condiment adjusting the taste to suit your personal preferences. In our case, that means a lot of horseradish!

Instant Pot Corned Beef and Cabbage

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 large onion, cut into 1/2-inch wedges
  • 3 sprigs fresh thyme
  • 3 cloves garlic, peeled
  • 3 Tbsp. pickling spice
  • 4 lbs. corned beef brisket, (one piece), rinsed
  • 3 Tbsp. unsalted butter
  • 1 rutabaga, peeled and cut into 1-inch chunks
  • 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
  • 4 carrots, cut into 2-inch pieces
  • 1 small head green cabbage, core intact, cut into thick wedges
  • 1/4 cup loosely packed fresh parsley leaves, chopped
  • Sour cream, prepared horseradish and whole-grain mustard, for serving

Directions

  1. Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer’s guide for locking the lid and preparing to cook.
  2. Seal and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside.
  3. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
  4. Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 7 minutes. Quick release the steam.
  5. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

http://www.lynnandruss.com

Adapted from a recipe by Food Network