April 12, 2011

Irish Soda Bread, Corned Beef and Reubens

Right after St. Patrick's Day all the corned beef was on clearance, so I picked up a 5 pound brisket. It sat in my fridge until yesterday when it was 85 degrees and a perfect day for the crock-pot. I made Irish soda bread from a great recipe that I found online years ago that uses two cake pans to make a perfect crunchy crust, best Irish Soda Bread Recipe.

Everyone in the known world, but me uses water and potatoes in their crock-pot when doing corned beef, but I'm not one of them. I just throw the in the corned beef and cabbage and let it go for about 8-10 hours on low. Works great!

After the corned beef was done in the crock-pot I took it out and sliced it, and then decided that reubens would be a better option for my kids. To make the reubens  I used Jewish rye, sauerkraut, Swiss cheese and Russian dressing, 1/2 cup of mayo, 2 Tablespoons chili sauce (Chili Sauce). They turned out great, even my husband the Reuben snob asked for seconds.

All in all a great crock-pot option for an 85 degree day!

1 comment:

  1. As Irish as I am, this is something I could never stomach. I even tried it a couple of times, thinking maybe it was how the person cooked it. But alas, everyone's was terrible. Oh well.
    New GFC follower from Bloggy Moms. Swing by if you can.. =)


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