Happy St. Patty’s day! I would give you a pinch if I was near by so just pinch yourself for me, of course unless you remembered to wear green on this day. I don’t know much about the history of St. Patrick’s Day, I just know that in the USA there is a lot of green and a lot of corned beef. Nearly the only time you see corned beef used in recipes revolves around this holiday.
However, this corned beef recipe, A reuben in a bowl, is one of our favorite quick meals to make. I mean like really quick. Of course unless you make your own corned beef by cooking beef brisket in a brine. That takes a little more time. For this recipe I choose to use some good nitrate-free corned beef I picked up at the store. Definitely not as good as making it yourself but for lack of time this is what I had to work with.
Who says you need bread to get all the wonderful flavors of a meal? Well I’m here to tell you, you don’t. Hopefully this recipe will prove it to you. This tastes like a reuben because it is a reuben just eaten with a fork. Fast, easy and delicious all minus the green (except the parsley I threw on to give it a splash of color).
- 1 lb thinly sliced corn beef
- 1 small head green cabbage
- 1½ cup beef stock
- 2 Tbsp apple cider vinegar
- 1 tsp salt
- Thousand Island Dressing:
- 8 Sweet pickle chips or dill
- 1 Tbsp tomato paste
- 3 Tbsp mayonnaise
- Salt and pepper, to taste
- ½ tsp apple cider vinegar
- Swiss cheese
- Slice the cabbage as thinly as possible.
- Cook the cabbage, beef stock, vinegar and salt into a pan over low-medium heat.
- Let the cabbage wilt and the stock reduce, about 20 minutes.
- For the sauce, mix all the ingredients together.
- Place cabbage in a bowl and top with meat, sauce and swiss cheese.
- Broil on low until cheese is melted and bubbly.