Corned Beef Reuben With Savoy Cabbage Slaw Recipes

CORNED BEEF SANDWICH RECIPE WITH CABBAGE SLAW

Steps:

• Combine the sauce ingredients and whisk until smooth.
• In a bowl or jar, combine lemon juice, yogurt, salt and honey
• In a small skillet, combine the mustard seed, allspice berries, and caraway seed. Heat until aromatic.
• Grind in a spice grinder and add to slaw ingredients.
• Stir to combine
• Spread sauce on both slices of bread. Add meat and top with slaw. Serve with additional sauce if desired.

CORNED BEEF AND CABBAGE REUBEN

Steps:

• For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
• Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.
• Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.

SLOW COOKER CORNED BEEF REUBEN SANDWICHES

Steps:

• Place sauerkraut in a slow cooker and place corned beef on top. Place beer, onion, garlic cloves, and pickling spice in the slow cooker, around and on top of the corned beef.
• Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
• Drain and discard excess liquid from the slow cooker so you can easily access the sauerkraut.
• Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.
• Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.