Corned Beef and Cabbage Reuben |
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Prep Time: 25 Minutes Cook Time: 185 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Ingredients:
2 gallons chicken stock |
1/2 cup pickling spice |
6 cloves garlic |
4 bay leaves |
4 cloves |
2 pounds raw beef brisket, cut into 4 equal portions |
2 heads cabbage, cut into wedges |
salt and freshly ground black pepper |
vegetable oil, for frying |
3 medium idaho potatoes, cut into wedges |
4 ounces softened unsalted butter |
8 slices rye bread |
8 slices gruyere or swiss cheese |
1 cup thousand island dressing |
Directions:
1. 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.
2. Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.
3. 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.
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