Don't deny yourself leftovers!T
he only thing better than corned beef and cabbage dinner is making sure you have leftovers to make Ruben sandwiches the next day!
- One 3 lb. corned beef brisket in brine
- 16 cups cold water
- 2 bay leave
- 6 all spice berries
- 3 whole cloves
- Mustard for serving
- A Large Dutch Oven
Preheat oven to 300 degrees F.
Rinse Corned Beef. Place Beef in dutch oven, add all ingredients and bring to a boil on the stove top. Meanwhile, skim off any scum that rises to the surface.
Cover and transfer to the oven for 3 hrs and 45 minutes. It should be fork tender.
Remove from water and set aside. Cover loosely with foil and let rest for about 20 minutes.
Slice the meat ACROSS THE GRAIN into 1/4 inch slices. If you do not cut this meat across the grain, it will be chewy. To make sure you are slicing correctly, slice a piece and if you can break it apart easily, you are on the right track.
Serve with good quality spicy mustard
*corned beef shrinks considerably! You can figure on about a pound a person when buying it. Make extra for leftovers and make Ruben Sandwiches!