When I was in town two days ago for my haircut, I got a craving for corned beef. I stopped at the grocery store to find that they had corned beef ends for only $2.99 a pound, and there were some small ones available. I picked through the stacks to find one just the right size for a few meals for one, and came away with this small 2.25# beauty (plus a couple others for when Handsome is back home).
I made it yesterday for dinner. 350º oven (fat side up with seasoning on top) for 2 hours, then up the temp to 375º for another ten minutes. After it was fully cooked, I let it sit, covered in my roaster for another 1/2 hour so it would slice nicely. I had a plan.
Once I sliced it nice and thin, I set it aside for the rest of my prep. Sauerkraut into the saucepan with added caraway seeds and juice from the jar to heat up. I bought marbled rye bread (I should have made it for heftier slices), so I spread each slice with Thousand Island dressing, and placed sliced baby swiss cheese on each slice. Then I placed the sliced corned beef on one side, topped with the heated sauerkraut. Lastly, I buttered the outside of each slice and popped it onto our panini press where it sizzled away until the cheese was melted. Goodness for the farmhouse!
I know your mouth is watering by now, but let me just say that by the time I was finished, this girl was a happy, little British-born leprechaun! I even have two thirds of the roasted corned beef left to do this again in the next week. Time for a little Irish jig I think!
