by Chef Matthew Krenz

I am, and always have been, a big fan of leftovers. Trying to figure out new ways to utilize the unused bits from the night before. When done successfully, it feels like placing the last few pieces of a challenging puzzle. For corned beef, I wanted to build something familiar, that you can set out for a gathering or cookout, especially since we have been seeing some warm weather. The flavors are big and bright for these beautiful spring days, and easy enough to slice up and set on a platter for a potluck. I hope you enjoy this updated version with some family or friends. Cheers! 

Rueben “Philly”
Serves 4-6

Ingredients
1 3-lb. corned beef brisket
10-12 oz. sauerkraut 
1 apple, peeled and grated
4 tbsp. spicy brown mustard
12+ tbsp. Russian dressing
6 hoagie rolls
12 slices havarti

1. Preheat oven to 300°F.
2. Wrap your corned beef in parchment paper and aluminum foil, making sure it is sealed. 
3. Bake your corned beef until you reach the ideal internal temperature of 190°F-203°F, roughly one hour per pound. 
4. Remove from oven and allow to rest for 10-15 minutes.
5. Meanwhile, in a bowl, combine drained sauerkraut, grated apple, and spicy brown mustard using a fork. Mix until fully combined.
6. Thinly slice your corned beef, then add to a separate bowl with Russian dressing. Toss until well mixed.
7. Open up your hoagie rolls and add two slices of havarti per roll. Split corned beef mixture and sauerkraut mixture between the hoagies. Wrap with parchment and then foil. Place in a 300°F oven until warmed through, about 8-10 minutes.
8. Enjoy immediately.

Unpretentious People Say...

Other Articles You Might Enjoy