Corned Beef on Rye with Caramelized Onions and Sauerkraut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups thinly sliced onion |
2 tablespoons vegetable oil |
3/4 cup drained sauerkraut |
1/2 granny smith apple, grated coarse |
3 tablespoons water |
unsalted butter, softened, for buttering bread |
8 large 1/2-inch-thick slices rye bread |
1 large garlic clove, halved |
1 large dill pickle, sliced paper-thin |
3/4 pound thinly sliced chilled cooked corned beef (about half a cooked 3 1/2-pound corned beef; recipe follows) |
1 cup coarsely grated swiss cheese |
mustard as an accompaniment |
a 3-to 4-pound corned beef brisket |
Directions:
1. To prepare onions and sandwich: In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.
2. Preheat broiler.
3. Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
4. Serve sandwiches with mustard.
5. To prepare the corned beef: In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.
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