Corned Beef Brisket for Reuben Sandwiches
rec.food.recipes/Rebecca (1998)

The only time we ever make reubens is after Saint Patrick's Day when we've got lots of leftover corned beef brisket. To me, those are the best reubens on earth! It's not the same using the stuff from the deli, IMHO. Just in case you've never made a whole corned beef brisket, here's how:

Place a 3-lb corned beef brisket in a large stockpot and cover it with water. Heat to boiling, then reduce the heat, cover the pot and simmer for about 1 1/2 to 2 hours, until tender. You can also add onions for more flavor, and if you're doing it for a meal, carrots, potatoes and cabbage can also be added towards the last 20 minutes of cooking. When it is done, I like to place it on a baking sheet and smother the top of it with a mixture of Creole mustard (I use Zatarain's) and brown sugar. Bake it for about 15-20 minutes to create a glaze. Now you've got the perfect corned beef for reubens.

For the sandwiches:

Rye bread slices
softened butter
Thousand Island dressing
sauerkraut, drained well and heated
Swiss cheese slices, one for each sandwich
mustard of choice, optional (I like more of the Creole mustard)
thin slices of the corned beef

Spread the softened butter over the outside of each slice of bread, such as for grilled cheese sandwiches. Spread the Thousand Island dressing on the inside top half of bread. Spread mustard on bottom half, if desired. Place sliced corned beef on the bread, put sauerkraut on top and top with a slice of Swiss cheese and the bread. Heat a non-stick pan over medium heat and grill the sandwiches for about 2-3 minutes on each side, pressing down to flatten a bit with a spatula, until they are nicely browned and the cheese is melted.