Recipe courtesy of Robert Irvine
Episode: Muskrat Mayhem
Corned Beef and Cabbage Reuben
Total:
3 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.

Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.

Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.

IDEAS YOU'LL LOVE

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Corned Beef and Cabbage

Recipe courtesy of Alton Brown

Corned Beef

Recipe courtesy of Alton Brown

Zingerman's Reuben Sandwich

Recipe courtesy of Zingerman's

Balsamic Roasted Beef

Recipe courtesy of Ina Garten

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Beef Bourguignon

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking