corned beef Archives - Fresh From Oregon

Melt in your Mouth Reuben Sandwich

March 13, 2015 · by Carrie Trax · 3 Comments

Corned beef, Swiss cheese, sauerkraut and thousand island dressing sandwiched between two pieces of grilled rye bread = one of the most amazing sandwich. The Reuben sandwich first gained local fame when the Blackstone’s Hotel in Omaha, Nebraska added it to the lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. There has been much debate were the Reuben originated Omaha, Nebraska or New York, New York but right now this homemade Reuben sandwich is Fresh From Oregon. I roasted the corned beef, add my homemade sauerkraut and homemade thousand island dressing and served it with my homemade garlic dill pickles. Enjoy this melt in your mouth recipe.

Reuben Sandwich
8 slices rye bread
butter
1 pound roasted corned beef, sliced thin
1 to 1 1/2 cups sauerkraut, drained
8 slices Swiss cheese
Thousand Island dressing, recipe below
Dill Pickles

Butter one side of each piece of rye bread. To assemble sandwich place one piece of bread butter side down and spread a thin layer of thousand island dressing. Add one slice of Swiss cheese, 1/4 pound corned beef and 1/4 to 1/3 cup sauerkraut. Spread thousand island dressing on second piece of rye bread and place butter side up. Assemble the remaining three sandwiches. Heat a flat top grill or pan over medium heat. Grill sandwiches on one side until golden brown about 3-4 minutes. Flip over and grill other side until golden brown. Serve with a side of pickles and potato and enjoy!

Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
2 teaspoons finely diced onion
1/4 teaspoon finely minced garlic
1 teaspoon white vinegar
1/8 teaspoon kosher salt plus more to taste

Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve. Can keep in refrigerate 4-5 days.

Sweet & Spicy Roasted Corned Beef

March 10, 2015 · by Carrie Trax · 5 Comments

What is Corned Beef? Corned Beef is is a cut of meat, a brisket, that has been cured, or pickled, in a seasoned brine. Even though corned beef is associated with St. Patrick’s Day this is not an Irish dish. The connection with St. Patrick’s Day is a Irish-American tradition. In the late 19th century corned beef was used as a substitute for bacon by Irish-American immigrants. Traditional corned beef is simmered in water with spices for 3 to 5 hours until tender. I like my corned beef with a crusty outside and a little kick so this recipe for Sweet & Spicy Roasted Corned Beef is the perfect recipe. It comes out of the oven tender, juicy and delicious! Served with some roasted cabbage and carrots and you have the perfect dinner. I always make sure I have extra corned beef for a Reuben sandwich the next day and some corned beef hash!

Sweet & Spicy Roasted Corned Beef
1 tablespoon yellow mustard
1 tablespoon horseradish
2 tablespoons honey
3 pound corned beef with spices*
2 tablespoons brown sugar

In small bowl, mix together the honey, mustard and horseradish. Remove corned beef from packaging and rinse in cool water. Pat dry. Place in a gallon sized Ziploc bag. Smear the honey/mustard mixture over the corned beef being sure to coat the entire thing. Add spice mixture to bag and seal. Gently massage the corned beef for a few seconds to be sure the marinade is coating every surface possible. Place on plate and put in fridge to marinate for 3 hours or overnight. Preheat oven to 350. Place corned beef, fat side up, on top of a large square of aluminum foil. Pour a little of the excess marinade on top. Sprinkle 2 Tbs brown sugar over the corned beef. Bring up edges of foil and seal to make a loose packet around the meat. Place in a shallow roasting pan and bake at 350 degrees for 2 hours. Remove from oven and carefully vent a corner to let steam escape. Turn oven to broil. Fold sides of foil down a bit to expose the corned beef. Pop back into oven and broil 1 -3 minutes until top is deep brown and sizzling. Remove to platter and slice against the grain, serve slices with a spoonful of the pan drippings for a sweet/spicy kick.

* If your corned beef does not come with spices you can use pickling spice or make you own. Just mix 1 teaspoon coarse salt, 1 teaspoon whole peppercorn, 1 cinnamon stick crushed, 1/2 teaspoon mustard seed, 2 bay leaves, 1 teaspoon minced garlic and 1/4 teaspoon crushed red peppers.

Recipe from ~ A Hen’s Nest

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Melt in your Mouth Reuben Sandwich

Sweet & Spicy Roasted Corned Beef

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