Corned Beef On Rye With Caramelized Onions And Sauerkraut Food

CORNED BEEF AND CABBAGE GRILLED CHEESE

Steps:

• Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
• Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
• Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.

CORNED BEEF CASSEROLE

Steps:

• Combine the sour cream, sauerkraut, onion (if using) and garlic.
• Spread mixture onto bottom of 9x13-inch pan.
• Scatter corned beef evenly over mixture.
• Spread cheese on top of corned beef.
• Put bread on top of the Swiss cheese.
• Pour butter on top of bread.
• Bake at 350°F for 1/2 hour.

17 BEST CORNED BEEF SANDWICH RECIPE IDEAS

Steps:

• Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
• Butter one side of each bread side.
• On the opposite side, spread a thin layer of Thousand Island dressing.
• On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
• Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
• Grill sandwiches on both sides until golden brown and serve hot.

LEFTOVER CORNED BEEF REUBENS

Steps:

• Melt the butter in a large skillet over medium heat
• Add onions, sauté 2-3 minutes
• Add salt, stir
• Reduce heat to medium-low, continue to sauté for 30-35 more minutes, working with a wooden spoon, toss the onions every few minutes so they do not burn
• Once onions are browned to your liking and sweet to taste, transfer them to a bowl and set aside
• Do not clean the skillet, you will use it again
• In a small bowl combine all sauce ingredients, mix well, set aside
• Butter both sides of the 6 slices of bread
• Put the same skillet that you cooked the onions in onto the stovetop over medium heat
• Add the slices of corned beef, heat/brown on both sides for about 2 minutes*, set aside
• Add 4 slices of bread to the skillet, toast on both sides, 1-2 minutes per side, set aside
• Add the remaining 2 slices, toast on 1 side ,flip and add 2 slices of cheese to each toasted slice, allow cheese to melt (be careful not to burn the bread)
• Take 1 slice of the toasted bread top with half of the corned beef slices, top with the slice of bread with the melted cheese, top with a generous helping of the sauce and caramelized onions, finish with the 3rd slice of toasted bread, repeat for the other sandwich

CARAMELIZED CORNED BEEF

Steps:

• Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.
• Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.
• Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.
• Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.
• Place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.
• Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.

CORNED BEEF ON RYE WITH CARAMELIZED ONIONS AND SAUERKRAUT

Steps:

• To prepare onions and sandwich:
• In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.
• Preheat broiler.
• Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
• Serve sandwiches with mustard.
• To prepare the corned beef:
• In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.