I made Reuben sandwiches with the leftovers from my corned beef. Chris and I absolutely loved these sandwiches. We had them with leftover cabbage and potatoes on the side, but could barely eat any of the veggies because the sandwiches were so filling!! I almost hate to say it because the corned beef and cabbage was so good, but these may have been even better!
In order to make Reubens you need stone ground mustard, thousand island dressing, swiss cheese (I used reduced fat), sauerkraut, rye bread, and corned beef. The horseradish is optional, Chris and I ended up deciding against it and just going the traditional Reuben route.
Filed under cheese, corned beef, dinner, easy, leftovers, main course, mustard, quick, rye bread, Sandwich, sauerkraut, St. Patrick's Day, swiss cheese, thousand island dressing
In honor of St. Patrick’s Day this past weekend, I thought it would be fun to make Corned Beef and Cabbage to ring in the holiday on Friday night. Preparing the roast in the slow cooker was so easy, and it was fantastic to come home Friday night to a dinner almost completely ready. I decided to make my cabbage separately, because I was worried it would become too mushy in the slow cooker after eight hours. The cabbage only took about 15-20 minutes to prepare when I returned home from work on Friday night.
Filed under cabbage, carrot, corned beef, crock-pot, dinner, easy, Irish, main course, red-skin potato, slow-cooker, St. Patrick's Day, yellow onion