Category Archives: Corned Beef

Reuben Sandwich Casserole

Rueben Sandwich Casserole
Rueben Sandwich Casserole

 

 

 

 

 

Reuben Sandwich Casserole

The Reuben has been for so many years my all-time favorite sandwich.  This idea came from somewhere on line as my wife surfed through recipes, with a little tweaking here is my version.  

I have for years made the Reubens as a openfaced sandwich, easy to eat with a knife and fork and saving considerably on cleaning of many stained shirts with 1000 island dressing all over them.  This just breaks the open-faced sandwich up a little more but retains most of the great taste of the original sandwich.

Ingredients for Reuben Sandwich Casserole

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of sliced, thin Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Directions for Reuben Sandwich Casserole

Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½” or smaller cubes.

Spray the sides and bottom of a 9X9″ glass baking dish with the vegetable spray.

Spread the rye bread over the bottom of the dish.  Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.

Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.

Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes.  Remove the foil and baked for another 10 minutes to allow the cheese to melt completely and lightly brown.

Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.

Makes 4 satisfying portions.

In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.

Reuben Sandwich Casserole
Reuben Sandwich Casserole

 

 

 

 

 

 

Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Advantage-Ceramic-Square-Baking/dp/B00GJ0RZSA/ref=as_li_ss_tl?ie=UTF8&qid=1484446256&sr=8-4&keywords=9×9+glass+baking+dish&&linkCode=ll1&tag=rantsravesa06-20&linkId=b3d1ed71835154d3d0c102e4d5f3be30
https://www.amazon.com/Zwilling-J-Henckels-8-Inch-Stainless/dp/B00004RFKP/ref=as_li_ss_tl?ie=UTF8&qid=1484446361&sr=8-1&keywords=henckel+four+star+bread+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=a6451907211b54e3700e3dc48975961e

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

This is one of those recipes that I cannot possibly comprehend.  Not a big fan of Corned Beef, not a fan at all of sauerkraut, and you can keep the 1000 island dressing. About the only thing acceptable would be to make a cheese sandwich with whats left.  Not a very S.A.P.P. friendly dish, so – SO SORRY ! no paws !

 

 

 

 

Reuben Sandwich Casserole

Reuben Sandwich Casserole

Ingredients

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of thin sliced Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Instructions

  1. Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½" or smaller cubes.
  2. Spray the sides and bottom of a 9X9" glass baking dish with the vegetable spray.
  3. Spread the rye bread over the bottom of the dish. Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.
  4. Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.
  5. Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes. Remove the foil and baked for another 10 minutes to allow the cheese to melt completely.
  6. Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.
  7. Makes 4 satisfying portions.
  8. In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.
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https://www.rantsravesandrecipes.com/reuben-sandwich-casserole/

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Open- Faced Irish Reuben Sandwich

Opened Face Rueben Sandwich
Open- Faced Reuben Sandwich

 

 

 

 

 

 

Open-faced Irish Reuben Sandwich

My favorite thing about St. Patrick’s Day is left-overs, and my favorite left-over is an open-faced Irish Reuben sandwich.  I started making my Rubens open-faced years ago, they are slightly less messy and I did like that you could put more “stuff” on it when you eat with a fork.

I assume everyone knows the standard fare for a Reuben, Rye bread, corned beef, sauerkraut, and Russian or thousands island dressing and Swiss cheese.  My version uses more beef and sauerkraut, more Russian dressing and cheese and since it’s a left over I always make sure I have plenty of soda bread to go with it.

The one “trick” to this recipe is to let the corned beef chill, it is so much easier to slice thinly when cold.

Ingredients for Open-faced Irish Reuben Sandwich

  1. Chilled corned beef thinly sliced.
  2. 3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
  3. Russian or Thousand Island dressing
  4. Sauerkraut (with or without caraway seeds).
  5. Medium thick slice of Irish Soda Bread
  6. 1-2 Tbs softened butter per sandwich
  7. 1+ cups heated beef stock or stock from cooked corned beef

Directions for Open-faced Irish Reuben Sandwich

Like all recipes, other than for certain sauces and baking, there is no wrong or right way to do it.  The order in which you stack and the amount you stack are up to you.

Take the stock and place it in a pot and bring it up to a simmer.  Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.

In a separate pot gently heat up the Sauerkraut.

Butter one side of the Soda Bread  and spread a generous layer of dressing on the other side and place butter side down in a sauté pan or frying pan, that has a lid and is on medium heat.

Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese.  Now drain and layer the sauerkraut on top of the beef.  You can finish with more dressing and cheese if you wish.  Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown.  Plate and serve.

The Scott’s-Irish in me also uses the left over potatoes, from the St. Patrick’s Day meal, to make a dill potato salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

 

Here are a few items to help make this recipe:
http://amzn.to/1M0yDkU   Henckel Bread Knife
http://amzn.to/1RyxEVW    Henckel carving Set

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Skip the sauerkraut and  bring on the beef!

 

 

Opened- Faced Irish Rueben Sandwich

Opened- Faced Irish Rueben Sandwich

Ingredients

  1. Chilled corned beef thinly sliced.
  2. 3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
  3. Russian or Thousand Island dressing
  4. Sauerkraut (with or without caraway seeds).
  5. Medium thick slice of Irish Soda Bread
  6. 1-2 Tbs softened butter per sandwich
  7. 1+ cups heated beef stock or stock from cooked corned beef

Instructions

  1. Like all recipes other than for certain sauces and baking there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.
  2. Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.
  3. In a separate pot gently heat up the Sauerkraut.
  4. Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a saute pan or frying pan that has a lid and is on medium heat.
  5. Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.
  6. The Scott's-Irish in me also uses the left over potatoes to make a dill potate salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/open-faced-irish-reuben-sandwich/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

Guinness Corned Beef

Guinness Braised Corned Beef
Guinness Braised Corned Beef

 

 

 

 

 

 

Guinness Corned Beef or corned beef braised in Guinness Stout, is an alternative to boiled in water corned beef.  It does add an extra layer of flavor and an extra layer of cost, but is probably worth it.

I’m not a big fan of St. Patrick’s Day, any holiday that is nothing but an excuse to over imbibe in my view is a waste of time,  but once a year the food side of it does appeal to me.

If done in stages you will get a tasty meal with properly done vegetables.  So take the time and use the extra pot to cook everything right.

Vegetables
Vegetables

 

 

 

 

 

 

In the more traditional recipe the vegetables are dumped into the same pot as the corned beef and over cooked, leaving you with very soft carrots, mushy potatoes and cabbage.

Using two pots or a slow cooker for the corned beef and a pot for the vegetables gives you more control over the doneness of each of the dishes.

Ingredients for Guinness Corned Beef

  1. 1 Corned Beef, patted dry
  2. 2 bottles Guinness Stout
  3. 3-4 Tbsp dark brown sugar
  4. 1 medium onion peeled cut in half
  5. 6-8 garlic cloves peeled, left whole,but crushed slightly
  6. 1 spice packet or 1 Tbsp pickling spices
  7. 1 head white cabbage stem left on cut into quarters
  8. 4-6 carrots peeled halved and cut into 1″ pieces
  9. red potatoes cut into quarters

Directions for Guinness Corned Beef

In a slow cooker pour the stout and the brown sugar.  Whisk to dissolve the sugar.  Place the medium onion and the garlic cloves into the pot.  Place the corned beef in fat side up.  Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º.  If the beef is not completely covered turn about half way through the cooking process.

Once done remove from the pot and let it rest a few minutes.  Slice thinly against the grain of the meat.  

The Vegetables:

In a pot that will be large enough to accommodate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water.  Bring up to a boil and cook for about 15 minutes.  Remove from the stock when the cabbage begins to soften.  Depending on how you like your cabbage it is either now done or you  can continue to cook.  Place the potatoes and carrots into the stock and if you are going to continue to cook the cabbage place it on top bring the stock up to a boil and cover and cook for 10 – 15 minutes until a knife pierces the vegetables easily.  Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.

Strain the potatoes and carrots into a separate bowl and serve.

You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.

An additional option is to create a roux with 2 tbsp’s of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.

Here are a few items to help make this recipe:
http://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-2-Quart/dp/B0076NOGPY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1458676121&sr=1-4&keywords=le+creuset&linkCode=ll1&tag=rantsravesa06-20&linkId=96159b59b64fd7761f90e41aca7656fa
http://www.amazon.com/Cuisinart-MSC-600-Central-6-Quart-Multi-Cooker/dp/B008YEXC22/ref=as_li_ss_tl?ie=UTF8&qid=1458676190&sr=8-8&keywords=slow+cooker&linkCode=ll1&tag=rantsravesa06-20&linkId=e2b4bdba324179094260190d59f01959

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Corned Beef brings out my Celtic solidarity for my slightly backward cousins the Setters and my noble Bro’s the wolf hounds, keep it coming and I’ll Arroo “Oh Danny Boy” all night.

 

Guinness Corned Beef

Guinness Corned Beef

Ingredients

  1. 1 Corned Beef, patted dry
  2. 2 bottles Guinnes Stout
  3. 3-4 Tbls dark brown sugar
  4. 1 medium onion peeled cut in half
  5. 6-8 garlic cloves peeled, left whole,but crushed slightly
  6. 1 spice packet or 1 Tbsp pickling spices
  7. 1 head white cabbage stem left on cut into quarters
  8. 4-6 carrots peeled halved and cut into 1" pieces
  9. red potatoes cut into quarters

Instructions

  1. In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
  2. Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
  3. The Vegetables:
  4. In a pot that will be large enough to accomadate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cooke the cabbage place it on top bring the stock up to aboil and cover and cook for 10- 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
  5. Strain the potatoes and carrots into a separate bowl and serve.
  6. You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
  7. An additional option is to create a roux with 2 tbsp's of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/guinness-corned-beef/

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved