Tag Archives: Corned beef

Betty’s Oven-Baked Mini Ruebens Recipe

A corned beef sandwich from Katz's Delicatesse...

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In this video, Betty demonstrates how to make Oven-Baked Mini Reubens. These are reuben-style finger sandwiches that you can make on cocktail rye bread from your leftover St. Patrick’s Day Corned Beef!

Ingredients (for 12 mini reuben sandwiches):

24 slices of cocktail rye bread
½ cup (or more) Thousand Island dressing
cooked corned beef, cut into 24 slices to fit the bread
8 oz. Swiss cheese, sliced into 24 slices to fit the bread
14.5-oz. can shredded sauerkraut, well drained
butter, for greasing pans

Butter a shallow baking pan that is large enough to hold 12 sandwiches made with cocktail rye bread. Also, butter a matching baking pan *on the bottom*. Set the pans aside (exposing the buttered sides) while you prepare your sandwiches. To assemble one sandwich, spread Thousand Island dressing on one side of two pieces of cocktail rye bread. Now, place a slice of Swiss cheese on top of each of the spread pieces of bread. Next, place a slice of corned beef on top of each cheese slice. To finish the sandwich, place a small amount of drained sauerkraut on one of the prepared sandwich halves and put the two halves together. Place the assembled sandwich on your buttered baking pan. Repeat this process, until you have assembled 12 reuben sandwiches on cocktail rye bread and placed them on the buttered baking pan. Now, place the other baking pan, *buttered side down*, on top of the mini reuben sandwiches to provide pressure and stability while baking. Bake at 375 (F) for 10 minutes, until bread is golden and cheese melts. Remove from oven and use a flat spatula to move mini reubens to a nice serving dish. Serve while hot! This is a great finger food for parties. Also, it is a very easy and tasty way to make reuben sandwiches. I hope you enjoy these Oven-Baked Mini Reubens! Love, Betty


Posted by on March 12, 2011 in Baking, Betty's Kitchen


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Betty’s St. Patrick’s Day Corned Beef and Cabbage

In this video, Betty demonstrates how to make traditional St. Patrick’s Day Corned Beef and Cabbage. This recipes just uses corned beef, cabbage, onion and garlic; however, you can turn it into a “New England Boiled Dinner” by adding small potatoes, onions, and carrots about 30 minutes before the end of cooking.


2 ½ pounds corned beef brisket
1 clove garlic, minced
½ medium onion, quartered
½ medium head of fresh cabbage, cut into 4 quarters
fresh outer cabbage leaves, for garnish

Place a 2 ½-pound corned beef brisket in a Dutch oven or other large pot. Include the juices, if the corned beef brisket is packed with juices. Also, include any spice seasoning that comes with the corned beef brisket, if desired. This seasoning is not necessary, because the corned beef brisket is fully seasoned. Add 1 clove minced garlic and ½ medium quartered onion. Add water until it covers the corned beef brisket. Place over medium heat and bring to a boil. Reduce heat to low, cover tightly, and simmer for 50 minutes per pound—in this case, about 2 hours. Place meat on a utility platter and cover with aluminum foil to keep warm. Skim the fat and debris from the liquid and add cabbage quarters. Simmer 15 minutes. Slice the corned beef about ½-inch thick, being sure to slice across the grain, rotating the brisket, if necessary. To serve your St. Patrick’s Day Corned Beef and Cabbage, garnish a large platter with the fresh outer leaves of your cabbage, place the sliced corned beef in a strip down the center of the platter, and surround the sliced corned beef with cooked cabbage. This is a beautiful dish that will help you enjoy a classic Saint Patrick’s Day feast! I hope you love it! (I will be giving you an idea for using your corned beef leftovers soon.) –Betty ♥♥♥♥♥


Posted by on March 11, 2011 in Beef, Betty's Kitchen, Meats


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