Description
This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy’s).
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon spicy brown mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ medium head cabbage, cored and sliced thin
- spicy brown mustard
- 12 slices sourdough bread, lightly toasted
Instructions
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil
- then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
- Whisk together olive oil
- balsamic vinegar
- mustard
- salt
- and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
- Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Servings: 6