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How To make Hearty Reuben Soup
1 Beef Brisket; 3 to 4 lbs.
8 c Reserved Cooking Liquid
-save 1 c for seasoning 2 c Sauerkraut; rinsed & drained
3 c Red Cabbage; sliced thin
-about 1/2 head cored 1 Bottle of dark Beer; 12 oz.
2 Onions; thinly sliced
4 Garlic Cloves; chopped
3 tb Dijon Mustard
3 tb Butter
3 tb Flour
3 tb Tomato Paste
Salt and pepper to taste 1 tb Paprika; mild
2 ts Caraway Seed
10 Slices of Pumpernickel bread
-cubed and toasted 2 c Swiss Cheese; shredded
Rinse the corned beef under running water and place in a large dutch oven. Cover with cold water and bring to a boil, skimming off any scum that rises to the surface. Reduce the heat to low, and simmer, covered, for 3 1/2 hours. Remove the meat from the hot stock and allow to cool. Trim away any and all fat, then cut the brisket into 1" cubes. Set aside. Measure out 8 cups of the stock and discard the remainder. In the same pot, measure 7 cups of the reserved stock and bring to a boil. Add the sauerkraut, cabbage, beer onions, garlic and dijon mustard. Bring to a boil, then simmer for 15 to 20 minutes or until the cabbage is tender. Meanwhile, make the seasoning sauce. In a large skillet, melt the butter, then stir in the flour. Cook over medium heat for 2 minutes , or until the flour is a light tan color. Stir in the tomato paste then the last cup of the reserved cooking liquid. Stir in the paprika and the caraway seed. Continue stirring until the mixture thickens. Transfer the seasoning sauce to the soup pot, and add the cubed corned beef. Cook about 5 minutes or until heated through. Serve in individual bowls, garnished with the pumpernickel croutons and the shredded swiss cheese. If desired, you can purchase corned beef from the deli, and substitute beef stock for the cooking liquid.
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Leftover Corned Beef Recipes | Easy to Make Reuben Sandwich Dip ~ Recipe Follows
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The popular Reuben Sandwich has been turned a baked, rich and creamy dip. A perfect way to use up those corned beef leftovers.
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REUBEN DIP
INGREDIENTS
8 ounces cream cheese softened
1 1/2 cups corned beef diced or chopped
1 1/2 cups Swiss cheese shredded
1/2 cup sour cream
1/2 cup sauerkraut drained
1/4 cup Thousand Island dressing
2 tablespoons chopped parsley
INSTRUCTIONS
Preheat the oven to 425 degrees F. Coat a small baking dish or skillet with cooking spray.
Place the cream cheese, corned beef, 3/4 cup Swiss cheese, sour cream, sauerkraut and Thousand Island dressing in a bowl. Stir gently until blended.
Spread the cream cheese mixture into an even layer in your prepared dish. Top with remaining 3/4 cup of cheese.
Bake for 15-20 minutes or until cheese is browned and dip is bubbling. Top with parsley, then serve.
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This crowd-pleasing Reuben Casserole for an easy dinner for St. Patrick's Day or any day of the year. All your favorite flavors of a Reuben sandwich create a simple and hearty corned beef casserole. Layers of corned beef, sauerkraut, swiss cheese, rye bread, and Thousand Island dressing combine to make this classic comfort food.
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