Try these open faced reubens... They Rock!
Recipe makes 2 Reubens
3.5 lbs raw corned beef brisket
8 slices pumpernickel rye bread
2 cups sauerkraut
12 slices Swiss cheese
1 cup mayonnaise
½ cup chili sauce
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon onion, grated
1 tablespoon Dijon mustard
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.
Combine mayonnaise, chili sauce, horseradish, lemon juice, dijon mustard and grated onion in a bowl.