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Correo Electrónico
Add a photoHere's a quick, easy and delicious new spin on the traditional Reuben sandwich.
To Serve: Nix using the broiler below for your living room tailgaters. Remove the meat from the Crock-pot and let cool slightly. Strain the juices, reserving 1/4 cup for the sauce, place about 1/2 - 1 cup back into crock. This will keep the sliced meat moist and tender. Slice the corned beef, place back in crock-pot still set on low to keep warm. Serve with the sauce, cheese and rolls/bread slices on the side. Ba-Dah- Bing -- All Done!
Ingredientes
- 2 - 3 Lb. Corned Beef Brisket with Spice Packet
- 1 Cup Water
- 1/4 Cup Dijon Mustard
- 1/4 Tsp. Orange Zest
- 1/2 Cup Orange Juice
- 4 Tsp. All Purpose Flour
- 8 Kaiser Rolls, Split and Toasted or
- 16 Slices Deli-Style Rye Bread, Lightly Toasted
- 6 Oz. Muenster Cheese, Sliced
Direcciones
Prepare Corned Beef:
1.
Trim fat from meat. Rub brisket with spices from spice packet. If necessary, cut brisket to fit into a 3-1/2-, 4-, or 5-quart electric crockery cooker. Place brisket in cooker. Combine water and mustard; pour over meat.
2.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
Remove meat; cover to keep warm. Skim fat from juices. Strain pan juice through sieve and two layers of cheesecloth to remove whole spices. Reserve juice; discard whole spices.
Prepare Citrus Sauce:
1.
In a small saucepan, stir together orange zest, juice, and flour; gradually stir in 1/4 cup of the reserved cooking juices.
2.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Construct Sandwiches:
1.
Thinly slice meat across the grain. Arrange rolls, cut sides up, on unheated rack of a broiler pan. Broil 3 inches from heat 1 to 2 minutes or until toasted. Remove rolls from broiler pan.
2.
Place meat on roll bottoms. Drizzle about 1 tablespoon citrus sauce over meat. Top with cheese. Broil 1 to 2 minutes more or until cheese melts. Add roll tops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 540 | |
| Calories from Fat 269 | 50% |
| Total Fat 30.1g | 38% |
| Saturated Fat 11.07g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 2241mg | 93% |
| Potassium 550mg | 16% |
| Total Carbs 33.5g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.62g | 2% |
| Protein 31.8g | 51% |
