Well as I indicated in my last post, I have this last little recipe to use up the rest of the corned beef from last week.  This can be as simple or as complex as you’d care to make it.  The Reuben is one of Tara’s favorite sandwiches so I decided to go all out.  I made a loaf of seeded rye, made Thousand Island dressing using homemade mayonnaise and homemade spicy ketchup with harissa, homemade sauerkraut, and we used gruyere cheese.  If you want to go to some or all of those lengths to tackle this classic sandwich, I can assure you that it definitely tasted great.  The good news is that you don’t really have to in order to produce a good quality Reuben using your own corned beef.  Recipes for homemade ketchup are readily available on-line and each one has slight differences in flavor, heat, and sweetness.  So, look around and see if you can find one that suits your taste.  The sauerkraut that I made came from the Kitchn.com and involved only cabbage, salt, and time…super easy and super good, though your arms will get a workout when you massage the water out of the cabbage for 10-15 minutes.  Otherwise, that’s all it takes.

If you don’t want to make your own bread (something I find really rewarding), try to find the best quality seeded rye that you can.  Even if you don’t feel like making your own mayonnaise or ketchup for the Thousand Island dressing, it definitely is worth it to make your own using good quality store bought versions.  As I said, this can be as simple or as complicated as you wish to make it!  And with this, we conclude the corned beef recipes until next year around St. Patrick’s Day 2016!  Recipe follows after the jump… Continue reading →