Quick Corned Beef Sandwiches Recipes

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EASY CORNED BEEF FOR DELI SANDWICHES



Easy Corned Beef for Deli Sandwiches image

A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!

Provided by BeachGirl

Categories     Lunch/Snacks

Time 9h10m

Yield 1 corned beef brisket

Number Of Ingredients 4

1 corned beef brisket
1 can beer, any kind
1 tablespoon pickling spices
other seasoning, of your choice,such as a little vinegar,rosemary sprig,hot peppers

Steps:

  • Remove brisket from vacuum packaging.
  • Remove visible outside fat and wash.
  • Place in crockpot.
  • Add pickling spices and the beer.
  • Cook on High for about 6-8 hours.
  • (You may wish to turn the corned beef once).
  • Continue cooking until beef is tender but not falling apart.
  • Total time will depend on size of roast.
  • Gently remove corned beef from crockpot, keeping it in one piece if possible.
  • If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
  • Scrape off any outside fat, using a very sharp knife.
  • TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
  • Snugly fold ends of plastic to completely encase beef.
  • The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
  • Put wrapped beef in a Zip-lock bag and REFRIGEATE.
  • When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
  • NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
  • I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.

Nutrition Facts : Calories 153.1, Sodium 14.2, Carbohydrate 12.6, Protein 1.6

CORNED BEEF SANDWICHES



Corned Beef Sandwiches image

My daughter shared this recipe with me. It's become a favorite of our entire family.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 15 servings.

Number Of Ingredients 8

3/4 cup mayonnaise
3 tablespoons chili sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces shredded deli corned beef
2 cups shredded Swiss cheese
30 sliced rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional

Steps:

  • In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

Nutrition Facts :

QUICK-BRINED CORNED BEEF AND VEGETABLES



Quick-Brined Corned Beef and Vegetables image

Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a tough, lean brisket into a tender braise that is right at home alongside cabbage and in-season root vegetables like potatoes, carrots, and parsnips. Made with efficiency in mind, the beauty of this corned beef is that it cures in just five days-about a third of the time that most other recipes take.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 5h30m

Yield Serves 12 to 15

Number Of Ingredients 21

1 cup kosher salt
1 tablespoon pink curing salt (see cook's notes)
1/2 cup sugar
1 teaspoon coriander seeds, crushed
1 teaspoon mustard seeds, crushed
1 teaspoon black peppercorns, crushed
1 cinnamon stick, crushed (1 teaspoon)
4 dried bay leaves, crushed
8 whole cloves
4 to 5 pounds flat- or first-cut beef brisket
1 medium onion, halved, plus 2 more, quartered
1 celery stalk, halved
1 medium carrot, peeled and halved, plus 3/4 pound small carrots, peeled
1 pound baby turnips, peeled
3/4 pound small parsnips, peeled and halved on a bias
1 head green cabbage, cut into 8 wedges (core trimmed but not removed so wedges stay intact when cooked)
12 parsley sprigs, plus 2 tablespoons finely chopped
1 pound small potatoes (golf-ball size), such as baby Dutch Yellow
2 tablespoons salted butter, melted
Dijon and wholegrain mustards, for serving
Fresh Red and White Horseradish Sauce, for serving

Steps:

  • In a large pot, bring 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices; remove from heat and stir until both salts and sugar have dissolved. Let cool completely. Place brisket in a nonreactive container just large enough to hold it; pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover and refrigerate 5 days.
  • Remove brisket; discard brine. Rinse brisket and place in a large pot. Add enough water to cover by 2 inches. Add halved onion, celery, and halved carrot; bring to a boil, then reduce heat to medium-low, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Meanwhile, set a steamer in a large saucepan. Add enough water to reach the bottom of steamer and bring to a boil. Add turnips, reduce heat to medium-low, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with small carrots and parsnips (together), steaming until tender, 10 to 12 minutes. Transfer to bowl.
  • Transfer beef to a cutting board. Tent with foil to keep warm. Strain broth through a fine-mesh sieve. Return all but 4 cups broth to pot; bring to a boil. Add cabbage, quartered onions, and parsley sprigs; simmer until very tender, about 35 minutes.
  • Meanwhile, in another pot, combine reserved 4 cups broth and potatoes. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Strain (reserving broth), then toss potatoes with butter and chopped parsley; cover to keep warm. Add turnips, carrots, and parsnips to pot with cabbage mixture; cook until warmed through, about 10 minutes.
  • Remove and discard parsley sprigs; transfer vegetables to a platter with potatoes, reserving broth. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with reserved broth and horseradish sauces.

SLOW COOKER CORNED BEEF REUBEN SANDWICHES



Slow Cooker Corned Beef Reuben Sandwiches image

This is one of our favorite meals for St. Paddy's day. It's a little more exciting than regular corned beef and cabbage. We've tested out a few recipes and decided on our favorite ingredients to create this Reuben sandwich. You won't be disappointed.

Provided by snosin

Time 7h35m

Yield 6

Number Of Ingredients 9

1 (14.5 ounce) can sauerkraut with liquid
1 (3 pound) corned beef brisket
1 (12 ounce) bottle dark beer
1 medium onion, sliced
3 cloves garlic, peeled and whole
2 tablespoons pickling spice (such as McCormick®)
½ pound sliced Swiss cheese
6 slices rye bread
½ cup Thousand Island dressing

Steps:

  • Place sauerkraut in a slow cooker and place corned beef on top. Place beer, onion, garlic cloves, and pickling spice in the slow cooker, around and on top of the corned beef.
  • Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
  • Drain and discard excess liquid from the slow cooker so you can easily access the sauerkraut.
  • Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.
  • Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

Nutrition Facts : Calories 616.9 calories, Carbohydrate 30.7 g, Cholesterol 138.8 mg, Fat 38.9 g, Fiber 4 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 2100.8 mg, Sugar 7.9 g

17 BEST CORNED BEEF SANDWICH RECIPE IDEAS



17 Best Corned Beef Sandwich Recipe ideas image

Categories     Breakfast

Time 25m

Number Of Ingredients 6

• 2 tbsp butter
• 8 slices rye bread
• 8 slices deli sliced corned beef
• 8 slices Swiss cheese
• 1 c sauerkraut, drained
• ½ c Thousand Island dressing

Steps:

  • Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
  • Butter one side of each bread side.
  • On the opposite side, spread a thin layer of Thousand Island dressing.
  • On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
  • Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
  • Grill sandwiches on both sides until golden brown and serve hot.

QUICK CORNED BEEF SANDWICHES



Quick corned beef sandwiches image

These are a throw together when you are short on time, and tasty too!!

Provided by TAMMY WADE

Categories     Sandwiches

Time 10m

Number Of Ingredients 3

1 can(s) corned beef hash
1 pkg hamburger buns
6 slice american cheese (plastic wrapped slices)

Steps:

  • 1. Set your oven on broil... Take 3 hamburger buns, open them up and lay the halves on a cookie sheet
  • 2. Open the can of corned beef, with a fork put the corned beef on the hamburger buns; top each with a slice of cheese.
  • 3. Place under broiler until cheese is melted and starting to brown... watch carefully! Enjoy!

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