take my word for it wednesday.. it doesn't have to be St. Patty's day to enjoy these recipes

i had never made a corned beef before..  i don't like meat cooked in the crockpot and "boiling" it didn't appeal to me either, so i never made one.. then i came across this recipe here.. by Simply Recipes.. and she bakes it with sweet hot mustard.. ohh my i knew i had to make it this year.. i changed one thing from her recipe.. she calls for cloves.. and i don't care for them so i omitted them.. and i believe mine came out wonderful.. it was so good we had corned beef hash for breakfast and then pete wanted rueben's for lunch but i was out of corned beef so pete ran to the store and i cooked another one.. ha it was that good.. we won't be waiting for St. Patrick's day to make this again..

prep time: 10 minutes
cooking time: 2 hours and 15 minutes
servings: 4


3 lb corned beef in package (spice packet discarded)
1/4 cup hot sweet mustard
2 tbls. brown sugar

pre heat oven to 350 degrees (f).. drain corned beef from the package, discard the spice packet and rinse off the corned beef.. take 2 pieces of foil and make a T over your baking pan.. lay corned beef, fat side up in the center..spread the top with the hot sweet mustard and sprinkle brown sugar over the top.. wrap the corned beef with the foil in a way which allows for a little space on top between the meat and the foil and creates a container to catch the juice.. (mine didn't even drip into my pan..) bake for 2 hours.. open the foil wrapping and spread a little more mustard and use a ladle and drench the meat with it's own juices.. put back in the oven for 15-20 more minutes or until the top gets bubbly and lightly brown..let rest for 5 - 10 minutes, then place on a cutting board and cut across the grain of the meat.. yummyyyyyy.. ohh and open a can of guinness and enjoy!!!

now the next day pete was waiting patiently for me to wake up and make corned beef hash.. i had never made it before but it seemed simple enough.. i chopped come onions, some bell peppers, sauteed them, added diced frozen hashbrowns (that had been thawed) cook those until soft.. added some diced up corned beef.. tossed on a over easy egg and voila.. scrumptious breakfast!!

prep time: 20 minutes
cooking time: 20 minutes
servings: 4


olive oil
1 medium onion, chopped
1 bell pepper chopped
3 cups chopped corned beef
3 cups cubed frozen hashbrowns, thawed
salt and pepper
8 eggs

heat two twirls around your pan of olive oil (i used my iron skillet) over medium heat.. add onions and peppers and cook a few minutes until tender about 4 -5.. add potatoes spread evenly over the pan.. cook until tender.. add chopped corned beef and spread everything evenly over the bottom of the pan and press down with a spatula..do not stir to often you want them to get brown.. once the bottom is nicely brown flip it over in sections and press down again with spatula.. cook until it's all nicely brown.. remove from heat.. add salt and pepper to taste.. serve with 2 fried eggs..

then it was lunch time and we were not yet sick of the corned beef so we had grilled rueben sandwiches.. oh my they were amazing.. i happened to be watching the show sandwich king on food network that morning and he made this sandwich here.. and it sounded so yummy.. so i took my inspiration from his sandwich..

prep time: 15 minutes
cooking time: 10 minutes
servings: 4


2 tbsp. butter, room temperature
8 slices of rye bread
8 sliced of swiss cheese
1 lb corned beef, sliced
1 cup coleslaw (i used the thin sliced pre packaged cabbage)
1/2 cup russian dressing (recipe below)

combine coleslaw and 1/4 cup russian dressing.. set aside.. spread a thin layer of the russian dressing on the inside of your bread then place one slice of the cheese on that .. pile your meat on the cheese, add some of the coleslaw mixture, then top with another slice of cheese.. spread another thin layer of russian dressing on the inside of the second piece of bread and top your sandwich with that piece.. butter the top side of your bread that's facing you.. heat a heavy bottom non stick skillet or griddle pan over medium low heat.. add the sandwiches with the butter side down.. then butter the top piece now facing you.. cook until the one side is golden brown.. using a spatula carefully flip the sandwich and finish cooking on the second side and until golden brown.. remove from heat.. slice in half and devour..

russian dressing:


1 1/2 cups mayo
2/3 cup chili sauce
1/2 cup sour cream
1 tbls. prepared horseradish
1 tbls. fresh squeezed lemon
2 tsp. sugar
2 tsp. worcestershire sauce
1tsp. hot sauce
1 tsp. smoky paprika
1 dill pickle, chopped
2 scallions, chopped, top and bottom
salt and pepper

combing all the above in a food processor until thoroughly mixed.. do not over blend, you still want some chunks.. season with salt and pepper.. set aside if using right away or put in the fridge in a covered jar.. it's sooooooo good!!


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