Corned Beef Recipes

Hi Breezy...Afraid I don't have any corned beef recipes to contribute (I've done enough damage for one week with the fish and chips in the London Times) but thanks for an idea that never crossed my mind before you mentioned it.....fantastic Reuben Sandwiches later. I love those and can make a mean one with lots of dressing on it! Yummmmmmmm. By the way, what's a Rachel Sandwich? I heard someone mention one at a deli yesterday and never did find out what it is. I was too quickly out the door with my hot pastrami on rye. :good::good:

Ian
 
Yup - I pretty much just make "Corned Beef & Cabbage" for Reubens the rest of the week, & since my husband doesn't eat red meat, all the more for me - lol!

A "Rachel" has the same components as a "Reuben", but with sliced turkey breast or sliced smoked turkey breast replacing the corned beef. Another "Reuben" substitute that I never came across until moving from NY down here to VA is cole slaw instead of sauerkraut. Nearly all the sandwich restaurants down here offer that as an option instead of kraut. At first I thought that was really weird until I tried it once, & now I'm sort of hooked. While I still like my sauerkraut, lately I've been having acidity problems, so the cole slaw is sometimes a better bet for my innards.
 
Morning, Breezy...Thanks for the description of a "Rachel" sandwich. It sounds awesome! I did the same thing with the cole slaw the other day when I had a yen for a BLT but didn't have any lettuce. The use of the cole slaw was fantastic! Did wonders for my pretty mundane BLT! :applause:

Ian
 
I love a good Reuben with sauerkraut on rye bread. I will try it though with the Chipotle Cole Slaw I tried about a week ago. That would go great with a Reuben for sure, thanks for the idea.
 
I use this recipe every year.

http://www.food.com/recipe/n-y-c-corned-beef-and-cabbage-15846

I use something like a Samuel Adams Ale, sometimes two.

If there are not enough pickling spices, I add more. There is usually an argument over the carrot. I do not serve it.

Rubens would be great! I have yet to have leftovers.

Irish soda bread is a must.

Irish Soda Bread

*
1.* 3 cups flour
*
2. 1/2 cup sugar
*
3.* 1 T. baking powder
*
4.* 1 tsp. salt
*
5.* 1/2 tsp. baking soda
*
6. 1 cup or more raisins
*
7.* 1 T. caraway seed
*
8.* 2 cups buttermilk
*
9. 4 T. butter - melted
*
Preheat oven to 350 - grease a 2 qt. round casserole
*
Sift together dry ingredients (#1-5).*Blend in #6,7.* Add # 8,9 and*mix well.
Pour into casserole, bake for 1 hr. and 10 mins.* Insert toothpick in center to test for doneness. Cool on wire rack and then remove from dish to serving plate.
 
Well, I've never been much of a fan of plain boiled vegetables - particularly cabbage. So what I do instead is take the carrots, potatoes, & turnips; toss them with extra-virgin olive oil & seasonings, then roast them in the oven (around 425 degrees) until tender.

As for the cabbage, I slice/shred it roughly & saute it in an obscene amount of butter until just crisp-tender, then season with salt & freshly-ground pepper to taste. It's scrumptious, even for cabbage-haters, & any leftovers are terrific folded into potatoes for an impromptu "bubble & squeak" or "colcannon".
 
BreezyCooking said:
St. Pat's Day is this Saturday; time for corned beef & cabbage followed by fabulous Reuben Sandwiches!!!

While I'm planning on trying rickismom's crockpot corned beef recipe this year:
Click to expand...

Breezy, that looks so good I printed the recipe and will make it on Saturday. Thanks a bunch. :)
 
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