We love sauerkraut with hot dogs, pork dishes or Ruben Sandwiches. With German backgrounds on both sides of our families, we grew up learning to like dishes which included sauerkraut.
I recent bought thinly sliced deli corned beef as I was craving the taste of a Ruben Sandwich, but we were dieting. So to cut out the carbs, I made "Ruben Rolls."
They're all the same ingredients as a Reuben Sandwich, minus the bread. Two to three of them rolled up with sauerkraut and topped with cheese were very filling, along with a side of extra sauerkraut and a green salad.
These would also make a nice appetizer or addition to a buffet table.
Thinly Sliced Deli Corned Beef, allow two to 3 slices per person
Swiss Cheese or Pepper Jack Cheese slices or shredded
Thousand Island Dressing ( mixture of ketchup and mayo)
Lay slices of corned beef flat, then spread a thin layer of Thousand Island dressing mixed with a bit a horseradish. Spoon sauerkraut down the middle and roll up corned beef slices.
Assemble rolls in a casserole dish and topped each with a 3/4-inch of sliced of Swiss cheese or two to three tablespoons of shredded cheese
Heat in a microwave oven for a few minutes until the cheese melts.
Estimated cost for 4 servings: $5.00 or less.
|Photo: Tasty Island Hawaii.com|
This recipe calls for cooking it low and slow in the oven, but I've made it other ways: on the stove top, simmering several hours, and in the pressure cooker for an hour.
I know a 3 pounder serves 4 to 6 people as I entertained 30 people for his birthday 7 years ago and made 7 of them. They shrink when cooking to about half, which allows 5 to 6 ounces cooked per person.
March is the time to watch for corned beef sales prior to the 17th, then stock up for the year! It's seldom on sale for under $3 a pound any other time of the year.
|St. Patrick's Day 2011|
This year (2017) I snagged several for around $3.00 a pound. The rest of the year we'll enjoy many Reuben sandwiches, more dinners, and corned beef hash for breakfasts.
Corned Beef and Cabbage
3 pound corned beef brisket
1 cup beer
2 cups beef broth
1 cup water
2 Tabs. of minced garlic
2 medium onions, cut in half lengthwise
2 Tabs. pickling spice
4-6 medium cleaned red potatoes
1 large head of cabbage cut into wedges
2 cups of baby carrots or carrots cut in 2-4 inch pieces
Condiments: mustards and horseradish, vinegar
Preheat oven to 250 degrees.
Rinse corned beef, remove excess fat, and put into a large roasting pan. Most briskets come with spice packet which I rub onto the meat and add extra from my spice cabinet. Add garlic, onions, water, broth, and beer. Cover and place in the oven.
Braise 3 hours, turning meat once. At the end of 3 hours, add carrots, cabbage and potatoes. If small, leave potatoes whole, or may cut in half. Cover again and return to oven for an additional 2 hours. Remove from the oven, place corned beef on platter, sliced cross grain. Put vegetables in a serving dish with strained juices. Or arrange sliced meat on platter with vegetables surrounding it and pour juices into a gravy boat. Serves 4-6.
We like a splash of vinegar on the cabbage and regular and/or Dijon mustard for the beef. Serve butter and sour cream for the potatoes. I also make a creamed horseradish sauce which is lighter than raw horseradish.
Estimated cost: $13 or under; $3.25 or less per person.