The Real Corned Beef Reuben!

#shorts #cornedbeef #reuben

Dan-O’s Original Seasoning!
Link: https://danosseasoning.com/ref/matthewaugusta

Cuisinel Cast Iron Pans:
Link: https://amzn.to/3s3q29O
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Corned Beef Reuben

Ingredients:

4-5 Lb Corn Beef Brisket
1 Loaf Rye Bread
1/4-1/2 Lb Swiss Cheese
15 oz Sauerkraut
Butter
Dill Pickles
Maple Syrup
Russian Dressing
Olive Oil
Salt and Pepper

Russian Dressing Ingredients:

2 Tbsp Onion (minced)
1/2 Cup Mayo
2 Tbsp Ketchup
2 tsp Horseradish
1 Hot sauce
1/2 tsp Worcestershire Sauce
1/4 tsp Paprika
Salt and Pepper

In a medium size bowl combine all ingredients. Season with salt and pepper to taste and set aside.

Instructions:

1st rinse the excess brine off the corned beef. (optional)

In a large pot filled with water add the corned beef brisket along with the seasoning packet and bay leaves. Boil for 3-4 hours (turning every hour) or until the beef is tender. Poke the beef with a knife and if there is minimal resistance, it’s done. Remove the beef from the water and slice against the grain.

In a medium size pan on medium heat, add a little oil and the sauerkraut (that has been rinsed “optional”). Sauté and season with salt and pepper. Once the sauerkraut is hot, drizzle a little maple syrup to taste and set aside.

Slice the rye bread and spread the Russian dressing on the top and bottom slice of bread. Assemble the sandwich with a generous amount of the corned beef followed by Swiss cheese and some sauerkraut.

In a large pan on medium heat, add some butter and toast the Reuben on both sides.

Serve with pickles and a side of fries or chips.

Enjoy!

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