A Couple Of Recipes For Your Corned Beef

I asked on Facebook whether people were going out for corned beef or making it themselves, and I received a few recipes.

This one is from Hollie Giangreco (From Channel 3), she passed this along to me from her Executive Producer:

Crock Pot Recipe: Sauerkraut on the bottom, then your corned beef, topped with a bottle of thousand island dressing. Cook on low for 8 hours. Shreds apart! You can serve on rye, grill it up for Reuben’s, serve over noodles!

img 0941 A Couple Of Recipes For Your Corned Beef

Photo by Des/CBS Radio

Here it is in the crock pot:

img 0942 A Couple Of Recipes For Your Corned Beef

Photo by Des/CBS Radio

Alan has to have potatoes! So, I cut up some red potatoes, drizzled with olive oil and added 1 heaping Tablespoon of Dijon mustard

img 0943 A Couple Of Recipes For Your Corned Beef

Photo By Des/CBS Radio

We also need some carrots and cabbage, right?

img 0944 A Couple Of Recipes For Your Corned Beef

Photo by Des/CBS Radio

I’m going to roast the vegetables when I get home, so Alan can have a delicious Reuben sandwich or a nice dinner.

This recipe is from my friend John for a Reuben casserole:

6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 (14.5 oz.) can sauerkraut
4 cups Swiss Cheese, shredded
1 cup dill pickles, chopped
1 cup milk
1/3 cup Thousand Island dressing
1/4 cup mustard
3 large eggs
2 teaspoons caraway seeds

Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside
Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese
Cover with remaining beef, caraway seeds and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
Remove from oven and serve hot!

And here’s one from Tom:

Corned pork, aka boiled bacon! Bone-in shoulder of pork, brined for two days with kosher salt, sugar, peppercorns, etc. Rinse it, add more peppercorns and garlic, boil in fresh water for a couple of hours. Add carrots, potatoes, quartered cabbage toward the end. Heaven.

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