Corned Beef (from Sarah Manaresi’s Kitchen)
1 3-4 pound Corned Beef
3 Bay Leaves
5 garlic cloves, peeled
Fill a stock pot with cold water. Add the corned beef and make sure it is completely covered. Bring pot to a boil. Add in the spices package included with the meat, garlic cloves, and bay leaves. Cover and simmer for 2.5-3 hours. I like to flip my meat over every 30 minutes. Let rest for 10. Slice and serve.
Classic Reuben Sandwich (from Sarah Manaresi’s Kitchen)
Corned Beef, thinly sliced
Swiss cheese, thinly sliced
Thousand Island dressing
Lightly toast the rye bread in the toaster. Spread the Thousand Island dressing on both sides. Add cheese, corned beef, and sauerkraut. If you have a panini press, place in it on high until cheese melts. If you do not have a panini press, lightly spray a frying pan with olive oil. Heat on one side, flip half way through; just like making a grilled cheese sandwich.
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