Corned Beef and Cabbage is probably one of the most popular St. Patrick’s Day or Irish meals out there, but how about cooking one main course and having two separate meals? That’s exactly what we did. We boiled everything in a pot for dinner and had corned beef and vegetables. Then for lunch we had Reuben Sandwiches! It’s quick, easy and absolutely delicious! Here are two meals but cooked all at once.
Meal 1 – Irish Boiled Dinner
We took a 5 ½ pound corned beef brisket, 2 large onions and tossed it all into our 24 Quart Aluminum Pot with enough water to cover it all. We boiled the corned beef and onions for approximately 3 ½ hours. We then removed the onions, quartered them, and returned them to the pot adding some carrots, potatoes, a head of cabbage (also quartered), and seasoning to taste. Cook for an additional 30 minutes or until the potatoes are tender.
Remove cabbage, potatoes, carrots, and onion to a separate serving dish. Leave corned beef in pot with lid closed until ready to serve.
Meal 2 – Reuben Sandwiches
- 2 Tablespoons butter
- 8 Slices Marbled Rye Bread
- 8 Thin slices of Corned Beef
- 8 Slices Swiss cheese
- 1 Cup Sauerkraut, drained
- ½ Cup Thousand Island dressing
Preheat a skillet or griddle on medium heat.
Lightly butter one side of bread slices. Spread the Thousand Island dressing on the non-butter side of the bread. Layer on 4 of the 8 slices: one slice Swiss cheese, 2 slices of corned beef, ¼ cup drained sauerkraut, and a second slice of Swiss cheese. Cover with second slice of bread, butter sides out.
Grill sandwiches until both sides are golden brown and toasted, about 15 minutes per side. We used a Camp Chef 12″ Grill Skillet. It features raised ribs on the bottom to provide a perfect grilling surface. Serve hot!
There you have it, two meals out of one main course. Let me tell you that nothing remained of either dish once all was said and done. The boiled corned beef brisket was moist, tender, and delicious. Happy St. Patrick’s Day and let the Irish in you celebrate!