Thursday, March 13, 2014

Corned Beef and Reubens

When the blizzard hit, I was so glad that I had already picked up supplies for corned beef at Wegmans earlier in the week. How cute is that mini cabbage? Corned beef on a snow day sounded perfect. St. Patrick's Day came early at our house!

I cooked the corned beef with potatoes, carrots and mini baby cabbage in Guiness and spices on the stove top for two hours and then baked them in the oven for an hour.

We had delicous tender corned beef and flavorful taties, cabbage amd carrpts to go with it.

So what do you do with leftover corned beef? You make reubens of course. We used swirled rye bread, swiss cheese, the leftover corned beef, our homemade sauerkraut and this handmade Russian dressing (bottom of page). I squished the entire thing in the panini press until the cheese was nice and melty. Oh my. The best reuben ever.

Turns out reubens aren't really Irish. It has either a Russian or Lithuanian background, no one seems to be sure. I think it makes a great St. Patrick's Day tradition though.

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