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
- corned beef brisket with spice packet: 1 piece (3 pound)
- olive oil: 2 Tbsp
- balsamic vinegar: 1 Tbsp
- spicy brown mustard: 1 Tbsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- medium head cabbage, cored and sliced thin: 0.5 piece
- spicy brown mustard:
- slices sourdough bread, lightly: 12 piece (toasted)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
