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Reuben



Try these open faced reubens... They Rock!

Ingredients

Recipe makes 2 Reubens

3.5 lbs raw corned beef brisket

8 slices pumpernickel rye bread
Dijon mustard 
2 cups sauerkraut
12 slices Swiss cheese

 Russian Dressing
1 cup mayonnaise
½ cup chili sauce
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon onion, grated
1 tablespoon Dijon mustard

Process

Cook the Corned Beef:
Remove corned beef from the package, place in a large pan or dutch oven cover with water. 
Add the little seasoning package, turn heat to high, bring to a boil. 
Turn the heat down so the water stays at simmer, but do not allow it to boil.
Cover with a lid and cook "low and slow" for 2-3 hours. 
The corned beef should be very tender and almost falling apart. 
Remove from water carefully and cool to room temperature.

Build the Open Faced Reubens:
Toast rye bread in the toaster or oven
Spread with Dijon mustard 
Cut bread slices in half and shingle (4 half slices per reuben) in a baking pan. 
Slice the cooked corned beef thin and stack it on the rye bread, (cover the bread) 
Top with sauerkraut and slices of Swiss cheese. 

Bake in a 400-degree oven until golden brown.

Serve with Russian dressing.

Russian Dressing:
Combine mayonnaise, chili sauce, horseradish, lemon juice, dijon mustard and grated onion in a bowl.
Mix well.

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