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Corned Beef Sandwich Recipes


I find a good homemade corned beef sandwich irresistible. Too often when you buy them in a restaurant, the corned beef is tasteless, tough, or overwhelmed by other ingredients. Also, itís hard to find a corned beef sandwich that is not a Reuben. Reuben sandwiches are great, but there are times when I want something different. These corned beef sandwiches fill that bill.

Corned beef is a food from earlier times when people didnít have refrigeration. It is a pickled beef brisket. The word corned is another way of saying salt-cured. The brisket is pickled in salt and spices. As with all briskets, it benefits from long and slow cooking in a moist environment. This can be in a Dutch oven with water on top of the stove or in the oven with water. Cook the brisket with the fat side up. I prefer boiling my corned beef about an hour per pound. Sometimes, even after that amount of cooking, it is still a bit tough. I refrigerate it overnight in the liquid. In the morning I skim off the congealed fat. The thoroughly chilled corned beef is much easier to slice.

The way that you slice corned beef is important. I like small, thin slices. If the corned beef is wide, I cut it with the grain down the middle where it is wide. This makes two smaller briskets, which are easier to slice. Then, I slice it against the grain, so that the meat is the tenderest. Thin slices are best. If the meat was still a bit tough, I put all of the slices back into the cooking liquid. Thatís when I pop it into the oven at 350 degrees F. for another hour or two. After that, those corned beef slices are fork-tender and succulent. You may drain off the cooking liquid or store the beef in the liquid. If you like your meat a bit dry for sandwiches, draining it is a good idea.

Here is an easy idea for a dressing for corned beef sandwiches. Easy to make and quite tasty, donít limit yourself to using this dressing on corned beef. It goes well on any sandwich that could use a tomato based dressing. Below the dressing are sandwich ideas.

Tangy Tomato Dressing

Ingredients:

Dorothy Lynch Salad Dressing-Original
Mayonnaise

Method:

Mix equal parts of Dorothy Lynch Salad Dressing and mayonnaise together in a small bowl or cup. This makes a tangy, yet smooth, dressing for corned beef or any great sandwich that could benefit from a tomato based dressing. For individual sandwiches, I mix a tablespoon of mayonnaise with a tablespoon of Dorothy Lynch Salad Dressing. Thatís plenty of dressing for these sandwiches. You might want a little less. If you have leftover dressing, it is also great on salads.

Pocket Corned Beef Sandwich

Ingredients:

Corned beef slices to cover the inside of the pita (I bought corned beef at ALDI.)
Ĺ Orowheat Pocket Thin (You may also use your favorite pita pocket.)
Tangy Tomato Dressing
1/3 cup sweet baby lettuces

Method:

Heat the corned beef slices until they are just warmed. You may do this in the microwave or a small skillet.

Toast the pita pocket lightly in the toaster. Carefully, open the pocket without ripping it. You may want to use a table knife to pry it open.

Cover the inside of the pocket pita with the Tangy Tomato Dressing.

Add the corned beef to the inside of the pocket. Then, add the baby lettuce. Enjoy your sandwich with your favorite side dishes.


Corned Beef Wrap

Ingredients:

Corned beef slices to cover the center of the tortilla
Tangy Tomato Dressing
1 Flour tortilla (I buy them fresh from a Mexican bakery. If you want a low-carb option, LaTortilla Factory has lower carb options.)
1/4-1/3 cup of shredded Swiss or Italian cheese
Ĺ cup of your favorite coleslaw (If you need a recipe for coleslaw, there is a related link at the bottom of this recipe.)

Method:

Heat the corned beef slices until they are just warmed. You may do this in the microwave or a small skillet.

Add the flour tortilla to a dry, heavy skillet. I like to use cast iron. Heat the tortilla for about a minute, then turn it over and sprinkle the cheese over it. Cover the skillet and heat the tortilla and cheese until the cheese is just melted.

Remove the tortilla to a large plate and place the corned beef slices down the middle of the tortilla. Drizzle the Tangy Tomato Dressing over the corned beef. Then, cover the corned beef with coleslaw. Roll the tortilla up like a burrito to make the wrap. Slice diagonally across the middle of the wrap. Serve with your choice of sides.

If you donít have time to cook a corned beef, and you are starting to dream of corned beef sandwiches, you can use a deli corned beef. This comes with a price, since cheap corned beef will not satisfy your cravings. Both Sara Lee and DiLusso have deli corned beef that I find acceptable. Ask your deli counterman to slice it just a bit thicker than the shaved meats that they usually cut. Then, substitute it for home-cooked corned beef. Enjoy your sandwiches!
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Creamy Coleslaw Recipe
Cucumber Onion and Dill Salad Recipe
Brocolli Cheese Soup Recipe
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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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