Best 3 Corned Beef On Rye With Caramelized Onions And Sauerkraut Recipes
Indulge in the classic flavors of New York with our mouthwatering corned beef on rye sandwich, an iconic dish that combines tender corned beef, tangy sauerkraut, melted Swiss cheese, and a hint of sweetness from caramelized onions, all nestled between slices of hearty rye bread. This article presents a collection of recipes that will guide you through the process of creating this delectable sandwich, from preparing the corned beef and caramelized onions to assembling the perfect sandwich. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will ensure success. Get ready to tantalize your taste buds with this New York deli favorite made right in your own home.
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CLASSIC REUBEN SANDWICH (CORNED BEEF ON RYE WITH SAUERKRAUT AND SWISS) RECIPE
This classic deli sandwich is made by stuffing toasted rye bread with corned beef, sauerkraut, melted Swiss cheese, and Russian dressing. The key to success is to keep everything nice and hot.
Provided by Daniel Gritzer
Categories Sandwiches Sandwich
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.
- For the Sandwiches: Preheat oven to 350°F (180°C). Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.
- Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.
Nutrition Facts : Calories 861 kcal, Carbohydrate 27 g, Cholesterol 220 mg, Fiber 4 g, Protein 42 g, SaturatedFat 29 g, Sodium 2144 mg, Sugar 4 g, Fat 65 g, ServingSize Makes 4 sandwiches, UnsaturatedFat 0 g
CORNED BEEF ON RYE WITH CARAMELIZED ONIONS AND SAUERKRAUT
Categories Sandwich Onion Quick & Easy Brisket Spring Swiss Cheese Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 14
Steps:
- To prepare onions and sandwich:
- In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.
- Preheat broiler.
- Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
- Serve sandwiches with mustard.
- To prepare the corned beef:
- In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.
CORNED BEEF 'N' SAUERKRAUT BAKE
I love Reuben sandwiches, so this recipe was a dream come true! We especially like it with my husband's homemade sauerkraut.-Susan Stahl, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a greased 1-1/2 -qt. baking dish, layer half the sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter., In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, 30-35 minutes or until heated through.
Nutrition Facts : Calories 380 calories, Fat 27g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
Tips:
- For the most flavorful corned beef, choose a brisket that is at least 3 pounds.
- To ensure the corned beef is cooked through, use a meat thermometer to check that the internal temperature has reached 160 degrees Fahrenheit.
- If you don't have a meat thermometer, you can also check the corned beef for doneness by inserting a fork into the center of the meat. If the fork comes out easily, the corned beef is cooked.
- While the corned beef is cooking, you can make the caramelized onions and sauerkraut. To make the caramelized onions, slice the onions thinly and cook them in a pan with butter over medium heat until they are golden brown and caramelized.
- To make the sauerkraut, rinse the sauerkraut under cold water and then drain it. Add the sauerkraut to a pan with butter and cook it over medium heat until it is heated through.
- Once the corned beef, caramelized onions, and sauerkraut are cooked, assemble the sandwiches. To assemble the sandwiches, place a slice of corned beef on a piece of rye bread. Top the corned beef with a scoop of caramelized onions and a scoop of sauerkraut.
- Add a slice of Swiss cheese to the sandwich, if desired. Close the sandwich with another slice of rye bread.
- Serve the sandwiches immediately, or wrap them in plastic wrap and refrigerate them for later.
Conclusion:
Corned beef on rye with caramelized onions and sauerkraut is a classic Jewish deli sandwich that is enjoyed by people all over the world. The combination of the salty corned beef, the sweet caramelized onions, and the tangy sauerkraut makes for a delicious and satisfying sandwich. This sandwich is perfect for a casual lunch or dinner, and it is also a popular choice for parties and gatherings.
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