BEST CORNED BEEF SANDWICH RECIPE RECIPES

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BEST CORNED BEEF SANDWICH RECIPE - HOW TO MAKE ... - DELISH



Best Corned Beef Sandwich Recipe - How to Make ... - Delish image

Corned beef sandwiches are a favorite at local delis, and for good reason. With corned beef, sauerkraut, and relish, what's not to love? We spread ours with a thick layer of mustard for one perfect sandwich.

Provided by Makinze Gore

Categories     30-minute meals    weeknight meals    dinner    lunch

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 6

4 tbsp.

butter, softened 

8

slices rye bread 

1/4 c.

mustard

1/4 c.

relish

1/2 lb.

deli corned beef  

1/2 c.

sauerkraut 

Steps:

  • Butter one side of each slice of rye bread. On 4 of the unbuttered sides, spread a layer of mustard and relish. Top with corned beef and sauerkraut. Top with remaining slices of bread, buttered side up.  Heat a medium skillet over medium heat and place sandwich in skillet. Cook until toasted, 3 minutes per side.

BEST CORNED BEEF AND CABBAGE RECIPE - HOW TO MAKE CORNED ...



Best Corned Beef and Cabbage Recipe - How to Make Corned ... image

Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.

Provided by Ree Drummond

Categories     St. Patrick's Day    dinner    main dish    meat    roasted

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 8 servings

Number Of Ingredients 8

1

package corned beef brisket (3 to 4 pounds)

3 tbsp.

ground black pepper

1 c.

balsamic vinegar

2 tbsp.

sugar (optional)

1

head green cabbage (or 2 if you'd like more)

Olive oil, for searing

Kosher salt and black pepper, to taste

1/2

bottle Guinness, or any beer

Steps:

  • For the corned beef: Preheat the oven to 325 degrees. Unwrap the brisket and place it fat side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes. Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes— or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. While the brisket is resting, make the balsamic reduction: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.  Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown. To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.  

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