corn beef

These homemade reuben nachos are the perfect game day or St. Patrick's Day appetizer. Here's how to make our tasty nachos with corned beef, russian dressing, bagel chips, and more. These Reuben Nachos are seriously the best.

Reuben Nachos

bagel chips

lb. deli corned beef, chopped into bite-size pieces

sauerkraut

c. shredded Swiss cheese

horseradish

Russian dressing,

https://streaming.hearstdigitalstudios.com/manual_upload/5887d7f3d55930678cb1603b/mp4/Reuben_Nachos_-__FINAL_FRONT_1485297671_4000_hd_v3.mp4

Nachos or sandwich? Is that even a real question?

Forget Sandwiches—Make Reuben Nachos.

This is a sandwich anybody would go crazy for. I mean, kale pesto + lots of cheese + savory french toast?

Savory Corn Beef Brisket + Irish Cheddar French Toast with Kale Pesto Slaw.

corn beef brisket

stout beer (I used Guinness)

garlic (minced

brown sugar

tomato paste

balsamic vinegar

dijon mustard

soy sauce

paprika

in chipotle chile adobo (minced)

bay leaf

kale

jalapeno (seeds removed + chopped)

[basil pesto | https://www.halfbakedharvest.com/greek-steak-and-pesto-salad-gyros/]

lemon (juiced)

eggs

milk

parmesan (grated)

salt and pepper (to taste)

bread

Irish Cheddar Cheese (shredded)

butter (for the pan)

Place the corn beef in the bowl of a crockpot and pour the beer over top. In a medium bowl whisk together the garlic, brown sugar, tomato paste, balsamic vinegar, dijon mustard, soy sauce, paprika and minced chipotle pepper. Pour the mixture over the corn beef. Add the bay leaf to the crockpot. Cover and cook on low 8-10 hours or on high 6-8 hours.

To make in the Crockpot

Preheat oven to 350 degrees F.

Place the corn beef in a large heavy bottomed pot and pour the beer over top. In a medium bowl whisk together the garlic, brown sugar, tomato paste, balsamic vinegar, dijon mustard, soy sauce, paprika and minced chipotle pepper. Pour the mixture over the corn beef. Add the bay leaf to the pot. Cover and bake for 3 1/2-4 hours or until the meat is tender and shreds easily.

To cook in the Oven.

Add the kale and jalapeño to a large bowl. Add 2 tablespoons pesto and 1 teaspoon lemon juice. Massage the pesto into the kale with your hands until evenly combine. Taste and add more pesto if desired.

To make the Kale Pesto Slaw

Grab a 9x13 inch pan and whisk together the eggs, milk, parmesan, salt and pepper. Set aside.

Now grab 2 pieces of bread and place some corned beef on one slice. Drizzle the beef with some of the sauce from the crockpot (save the rest for serving). Then add the kale slaw and Irish cheddar cheese. Add the top slice of bread. Repeat with the remaining sandwiches.

You are now going to soak the sandwich in the egg mixture (already in the 9x13" pan), soak 1-2 minutes then flip and soak the other side.

Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the sandwich in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with the remaining kale pesto slaw and any sauce from the crockpot.

To make the French Toast for the sandwiches

Corned beef pie is a traditional family favourite. It is made with corned beef from a tin in the UK or Brisket of beef in the USA also called Salt beef or Bully beef.

Corned beef pie

340 g Tin of Corned Beef

700 g Peeled Potatoes

Carrots (Diced)

g Butter

Pepper

400 g Plain Flour

Butter

ml Water

Salt

Prepare the vegetables

Peel the potatoes and bring to the boil in a pan of salted water, do the same for the carrots - peel and dice them then simmer for 20 minutes until just cooked.

Drain the potatoes

When the potatoes are cooked (Soft) remove them from the heat and drain them. Remove the carrots and drain. Add 20 g of salted butter to the potatoes and mash them with a potato masher.

Mash the potatoes

When the potatoes are mashed season them with the black pepper.

Add the beef

Open the tin of corned beef and chop it up into chunks. Add these chunks of corned beef to the potatoes and continue to mash them into the spuds.

Add the vegetables

Add the carrots to the mix and combine well with a wooden spoon.

Make the pastry

Combine the Flour and salt in a mixing bowl Add the cubed butter and combine with your fingers until it resembles breadcrumbs. Add the water and mix together with a fork until it starts to come together.

Rest the pastry

Turn out onto a lightly floured surface and form into a ball of pastry. Wrap in cling film and refrigerate for 30 minutes before rolling.

Fill the pie

Line the bottom of a pie dish with the pastry , then add the filling. Top with a pastry lid, egg wash and bake 200 c for 25 minutes.

https://www.youtube.com/watch?v=G-jh3xwIjVw&t=17s

Amazing, tender corned beef brisket cooked in the oven with just three ingredients. This brisket is flavorful, easy, and comes out so tender.

3-Ingredient Oven Baked Corned Beef Brisket Recipe

2-4 lb corned beef brisket

Dijon mustard ((more for larger brisket))

brown sugar ((more

Take the brisket out of the package and discard the spice pack that comes with it.

Place brisket in a pot of water and bring it to boil. As soon as it starts to boil, take the brisket out. This will remove some of the excess salt in the meat.

Preheat the oven to 350°F.

Place the brisket, fat layer up, in the middle of aluminum foil big enough to cover the whole brisket.

Rub the whole brisket with Dijon mustard. Then, evenly sprinkle brown sugar over the top and gently pet it on. Pat some onto the sides as well.

Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. Place the covered brisket into a rimmed roasting pan.

Bake it for 2 hours. Open the foil and turn on the broiler on low, if you have an option for low or high broiler setting. (If not, move the brisket to a lower rack.) Let the top caramelize for a few minutes but watch it so it doesn't burn.

BAKE TIME: the 2 hours recommendation time is for the 1.75-2 lb. sized corned beef brisket. If you have a larger piece of meat, you will need to cook it longer. Give it about 45-60 minutes per pound. Lean towards the 60 minutes per pound time. 

Take the corned beef brisket out and let it rest for a 10-15 minutes on the cutting board before slicing.

Make sure to slice the meat against the grain! Luckily, with the corned beef brisket, it&#39;s very easy to see the grain.

It was so tender and still juicy with a very great flavor.

I've made this several times now. It is so tender. I rarely leave a review, but this is hands down the best corned beef every single time. Thanks!

So good! I love the crispy crust! No more boiled corned beef in this house ever! I used a homemade corned beef since I can’t eat nitrates. I had a 5# brisket and I’m so glad so we have plenty of leftovers. I admit that I skipped the boil step since the brisket was so big. The meat didn’t taste too salty, but the drippings were very salty. But that way I didn’t need to season the potatoes; we just drizzled the drippings over them.

Hands down this is the best recipe for corned beef ever! We've been making it for a few years now. Each year we're getting more and more people coming over for St Patty's Day after hearing about this recipe. Thank you so very much.

Corned beef is too salty and/or difficult for me to eat. I was impressed when I made this today. I substituted yellow mustard for Dijon. The food was the greatest I've ever had. Definitely going to cook this again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1555993271/l9ihcwyjp72aganfhx7a.mp4

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Top 4 corn beef recipes from across the web

The most viewed corn beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reuben Nachos

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Corned beef pie

3-Ingredient Oven Baked Corned Beef...

The most viewed corn beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine