Ode to the Irish

I have loved corned beef since I was a kid. We usually only cooked it for New Year’s Day & St. Patrick’s Day but I would have been happy to eat it more often. If I order a sandwich in a restaurant, it is definitely a Reuben. I’ve always looked at corned beef as an entree you make with cabbage & potatoes in a crockpot or add to rye bread for a Reuben. Just recently I’ve seen people use it in other, more interesting ways.

I was at a convention last November and the restaurant in our hotel had a Reuben dip on their menu. To my dismay, they were not offering it the night I ate there but I ask a lot of questions about the ingredients and decided I would try my own version of it at home.

So when St. Patrick’s Day came around this year, I tried two new recipes for corned beef. The first one is a Crockpot Reuben where all the ingredients for a Reuben sandwich are put into a crockpot to slow cook all day. Then you use the ingredients to make sandwiches. The second is my version of the Reuben Dip which can be served on rye toast points. You can make the crockpot recipe and then use leftovers for the dip. I promise you will not be disappointed.

Bain sult as!

 

Crockpot Reuben

Ingredients:

  • 1 corned beef with spice packet (2-3 lbs)
  • 1 (15 oz) can sauerkraut 
  • 1/2 cup thousand island dressing 
  • 8 oz swiss cheese, slices 
  • 16 slices rye swirl bread, toasted
  • additional thousand island dressing (optional)


Directions:

  1. Put corned beef into crockpot and sprinkle spice packet over the meat. 
  2. Drain the sauerkraut and then add it to the crockpot.
  3. Pour the 1/2 cup thousand island dressing over the top of sauerkraut. 
  4. Turn crockpot on low and cook for 4-5 hours. 
  5. Slice corned beef against the grain and assemble sandwiches spreading additional dressing on the bread if you wish. 
  6. Butter the bread and put sandwich in a skillet to toast as you would a grilled cheese

 

Reuben Dip

Ingredients:

  • 2 cups of leftovers from the “Crockpot Reuben” recipe 
  • 1 (8 oz) block cream cheese
  • 1 cup Thousand Island dressing 
  • 12 slices rye swirl bread


Directions:

  1. Chop leftover corned beef & sauerkraut into small pieces and place in bowl. 
  2. Soften cream cheese and add to bowl. 
  3. Add dressing and mix all ingredients until everything is combined. 
  4. Place dip into a casserole dish and bake at 300 degrees for 8-10 minutes. 
  5. Cut a piece of rye bread from corner to corner and then do the same on opposite corners. This will make four small triangles.
  6.  Place bread on baking sheet and add to oven for the last 5 minutes of baking time for the dip. 
  7. Serve dip on rye toast points.

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