Corned beef day is almost here..what will I have?

">Link I have a weakness. It is cookbooks and recipes. I have about fifty recipe books here at home. Some are well used and some barely used. I try to do just one recipe out of all of them just to justify my buying them. I was standing in Sam's Club today looking at a casserole recipe book. I kept asking, should I? Yeah, I decided I should. My friend says I am nuts. I should not buy recipe books since I have a computer. But I still like the books. I have gotten recipes from the computer and lost them then could not find the site where I got them and have not found the exact one I used that was so good. With the books, or my local paper, I have them there in front of me.
Reuben sandwiches
12 ounces thinly sliced cooked corned beef or deli corned beef
2 tablespoons butter, softened
8 slices rye or pumpernickel bread
8 slices Swiss cheese
1½ cups sauerkraut, well drained
¼ cup Thousand Island dressing
Lightly spread butter on one side of each bread slice.Reuben sandwiches12 ounces thinly sliced cooked corned beef or deli corned beef2 tablespoons butter, softened8 slices rye or pumpernickel bread8 slices Swiss cheese1½ cups sauerkraut, well drained¼ cup Thousand Island dressingLightly spread butter on one side of each bread slice.

(I love those ruebens)

Secrets to great corned beef The secret is simple: cook it long and slow, tightly covered. n Corned beef brisket needs to gently simmer. High temperatures can toughen the meat. The steam created during simmering ensures fork-tender, moist and flavorful beef.• Do not boil. Boiling does not speed up the cooking process; it only toughens the beef. • No peeking! Be patient — it cooks unattended. Just check the meat at the end of the suggested cooking time.• It's not necessary to turn a brisket during cooking. Each time the cover is lifted, steam escapes and the tenderizing process is interrupted.• To determine doneness, insert a utility fork into the brisket; the beef is fork-tender when fork inserts without resistance and releases easily.• Carve brisket across the grain into thin slices for the most tender eating experience.
Dijon-glazed corned beef with savory cabbage and red potatoes
1 boneless corned beef brisket with seasoning packet (3½ to 4 pounds)
6 cloves garlic, peeled
2 teaspoons whole black peppercorns
2 cups water6 tablespoons butter1 cup thinly sliced green onions, including white and green parts
½ cup prepared horseradish
½ teaspoon ground black pepper
¼ teaspoon salt
1 head green cabbage, cored, cut into 6 wedges
(1 to 1½ pounds)1Z\x pounds small red-skinned potatoes, cut in half
Glaze
2 tablespoons orange marmalade
2 teaspoons Dijon-style mustard

Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of oven 3 to 3½ hours or until brisket is fork-tender.Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for Rustic Corned Beef & Potato Bake.Place cabbage wedges on half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil.Roast in lower third of 350 degree oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.

Combine glaze ingredients in small bowl. Remove cooked brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.Carve brisket diagonally across the grain into thin slices. Cover and refrigerate ½ of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef and Potato Bake. Serve remaining brisket and potatoes with cabbage.Makes 4 servings.Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1¼ teaspoons pickling spice.

Be irish for a day and enjoy!!!