Corned Beef And Cabbage Sandwiches Recipes

Steps:

• In a small bowl, combine the mayonnaise, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage. Spoon onto the bottom halves of rolls. Cover with corned beef; replace roll tops.

Steps:

• Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm.
• While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside.
• Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes.
• Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage.

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.

Steps:

• 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.
• 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.
• 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.

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

Steps:

• For the bread, I use Ciabatta (Italian"Slipper" Bread)#29100, by Lisa Pizza (we make 4 small loaves, rather than 2 medium-sized loaves if we intend to make sandwiches).
• For the corned beef, I find the biggest corned beef I can locate (usually about 4-5 pounds) and prepare it with corned beef and cabbage#52008 by chia.
• Slice both loaves of bread horizontally, like a sandwich.
• Arrange corned beef on bottom half of sandwich, dividing meat evenly between the two loaves.
• Arrange cheese to cover the meat.
• We use our toaster oven to melt the cheese, adding the top of the sandwich the last minute or so, so both halves are warm but the top half doesn't get over-crunchy.
• Alternately, you can wrap the whole thing up in foil and bake for less crunchy bread.
• (the crust is the best part of ciabatta, so I toast it in the open) Once your cheese is melted, put the top half of the bread on the bottom half, cut in half to make wedges, and enjoy!
• We don't usually have sides of any kind for this meal, since the sandwich is a very good size.

Steps:

• in large pot add corned beef, water, spices and onion, bring to boil and simmer 3 hrs, covered.
• add potatoes and carrots, simmer 15 minutes.
• add cabbage wedges, simmer covered 6-10 minute.
• slice corned beef thinly across the grain.
• serve with grainy mustard and horseradish sauce.

Steps:

• Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
• Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
• Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

Steps:

• Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
• Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
• Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
• Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.