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, until an internal temperature of 145 degrees. I like to flip my meat over every 30 minutes. Let rest for 10 minutes. Slice and serve.

Classic Reuben Sandwich (from Sarah Manaresi’s Kitchen)

Corned Beef, thinly sliced
Swiss cheese, thinly sliced
Thousand Island dressing
Rye Bread

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.

Yukon Gold Potato French Fries (from Sarah Manaresi’s Kitchen)

2-3 Yukon Gold Potatoes per person
Olive Oil
cooking spray

Preheat oven to 400 degrees.

Slice potatoes about 1/8-1/4 in thickness, and then again in half. Place in cold water until all of the potatoes are sliced. Drain water. Toss in olive oil and salt.

Line a baking sheet with foil and spray with cooking spray. Bake for 20-30 minutes, depending on thickness of the potato, while turning half way through. Serve immediately