As many of my friends know, I love Reuben sandwiches. For the past two years my hubby and I have held a party around St. Patrick’s Day which I have lovingly called Reuben-Pallooza. After this year’s party I decided that a year was too long to wait for my next Reuben fix, so I bought an extra corned beef (while they were on sale, of course!) and froze it. Until now.
I know that many people have an aversion to corned beef. I’m here to tell you – don’t be afraid! When I was little, I have to admit I was pretty turned off by the stuff. Mom would make boiled dinner and I’d run for the hills. It was a long time before I actually tried a Reuben, but once I did I was hooked. There’s something magical about corned beef, russian dressing, swiss cheese, sauerkraut, and rye bread. But, as I learned, the way you cook the corned beef can make or break the sandwich. Here’s my favorite recipe for corned beef, inspired by AllRecipes.
Guinness Corned Beef
- 1 flat cut corned beef and the seasoning packet
- 1/2-1 cup brown sugar (depending on the size of your corned beef)
- 2 14.9 oz cans Guinness beer
If you’re me, you’ll turn this into Reuben sandwiches or even corned beef hash, but it’s equally as good sliced up and served with the normal suspects – boiled potatoes, cabbage, carrots, etc. Try it – you won’t be disappointed!
I like to serve my Reubens with good old coleslaw. Here’s my quick and easy coleslaw recipe. Make sure to make it ahead of time for the best flavor.
- 1 bag (12 oz) of pre shredded cabbage or coleslaw mix
- 1/2 cup mayonnaise
- 1/6 cup granulated sugar
- 1/8 cup apple cider vinegar
- 1 tsp celery seed
- 1/2 tsp mustard powder
- Salt and pepper, to taste (I use more pepper than salt)
Mix the dressing ingredients together in a large bowl, then add the cabbage. Mix and refrigerate for 3-4 hours before serving.