Reuben

Here is another great St. Patty's day dinner. This is another recipe for the weekly cooking group that I participate in. This was my first attempt at making corned beef, and it turned out great! The meat was very tender. I used the corned beef to make a Reuben.

Corned Beef
2 lb beef brisket

Place brisket into a Dutch oven.
Sprinkle meat with the seasoning packet provided with the meat.
Cover meat with water.
Bring to a boil, then reduce to a simmer and cook for 2 hours (about an hour per lb).
Drain the water.
Let the meat rest for 10 minutes.
Thinly slice the meat against the grain.

Reuben
2 slices marble rye bread
butter
thousand island dressing
sauerkraut, drained
corned beef
2 slices Swiss cheese


Heat skillet on medium heat.
Butter one side of each slice of bread.
Place the butter side down into the skillet, and spread a thin layer of thousand island dressing on the bread.
Add a thin layer of sauerkraut.
Add 2 slices of corned beef, and top with cheese.
Spread dressing on the second slice of bread and place on meat with the butter side up.
Cook for about 3 minutes per side or until the cheese is melted.