Corned Beef Reuben

INGREDIENTS

4-5 Pounds Corned beef brisket

1 Loaf Rye bread

1/4-1/2 Lb Swiss cheese

15 Ounces Sauerkraut

3 Bay leaves

Butter

Dill pickles

Maple syrup

Olive oil

Diamond Crystal Salt Co.^™ Kosher Salt to taste

Black pepper to taste

Russian Dressing Ingredients:

2 Tbsp Onion (minced)

1/2 Cup Mayo

2 Tbsp Ketchup

2 tsp Horseradish

1 tsp Hot sauce

1/2 tsp Worcestershire sauce 1/4 tsp Paprika

Diamond Crystal Salt Co.^™ Kosher Salt  to taste

Black pepper to taste

DIRECTIONS

In a medium size bowl combine all the Russian dressing ingredients. Season with Diamond Crystal Kosher Salt and pepper to taste and set aside.

1st rinse the excess brine off the corned beef. (optional)

In a large pot filled with water add the corned beef brisket along with the seasoning packet and bay leaves. Boil for 3-4 hours (turning every hour) or until the beef is tender. Poke the beef with a knife and if there is minimal resistance, it’s done. Remove the beef from the water and slice against the grain.

In a medium size pan on medium heat, add a little oil and the sauerkraut. Sauté and season with salt and pepper. Once the sauerkraut is hot, drizzle a little maple syrup to taste and set aside.

Slice the rye bread and spread the Russian dressing on the top and bottom slice of bread. Assemble the sandwich with a generous amount of the corned beef followed by Swiss cheese and some sauerkraut.

In a large pan on medium heat, add some butter and toast the Reuben on both sides. Serve with pickles and a side of fries or chips.

Enjoy!