Today I had a serious craving for a Reuben. We have a great-grandbaby due
just any minute and I guess cravings are part of the deal. So. I have rye
bread and good cheese. Before I approach the corned beef, I wonder if you
have any special secrets I need to know? I considered the slow-cooker but
since mine's a high heat maniac I discarded that notion. What do you do to
create a really special corned beef? Polly

On Tuesday, July 2, 2013 8:43:27 PM UTC-7, Polly Esther wrote:
> Today I had a serious craving for a Reuben. We have a great-grandbaby due
>
> just any minute and I guess cravings are part of the deal. So. I have rye
>
> bread and good cheese. Before I approach the corned beef, I wonder if you
>
> have any special secrets I need to know? I considered the slow-cooker but
>
> since mine's a high heat maniac I discarded that notion. What do you do to
>
> create a really special corned beef? Polly

When I have a Reuben attack, I usually just buy Boar's Head as it seems to be a last minute thing.

On Tue, 2 Jul 2013 22:43:27 -0500, "Polly Esther"
> wrote:

> Today I had a serious craving for a Reuben. We have a great-grandbaby due
> just any minute and I guess cravings are part of the deal. So. I have rye
> bread and good cheese. Before I approach the corned beef, I wonder if you
> have any special secrets I need to know? I considered the slow-cooker but
> since mine's a high heat maniac I discarded that notion. What do you do to
> create a really special corned beef? Polly

Are you asking us how to cook corned beef?

--
Food is an important part of a balanced diet.

On 7/2/2013 11:15 PM, sf wrote:
> On Tue, 2 Jul 2013 22:43:27 -0500, "Polly Esther"
> > wrote:
>
>> Today I had a serious craving for a Reuben. We have a great-grandbaby due
>> just any minute and I guess cravings are part of the deal. So. I have rye
>> bread and good cheese. Before I approach the corned beef, I wonder if you
>> have any special secrets I need to know? I considered the slow-cooker but
>> since mine's a high heat maniac I discarded that notion. What do you do to
>> create a really special corned beef? Polly
>
> Are you asking us how to cook corned beef?
>
I've had wonderful results using heavy foil, chicken broth and a low
oven - 300F.

The meat comes out less exploded than boiling or the pressure cooker.

The corned beef turned out terrific. I got very smart and froze some slices
with a little cooking liquid for another day. I'll freeze any leftover rye
bread tomorrow. The Yorkie insists that he is of German origin and really
needs a Reuben but I'm thinking that wouldn't be good for the little guy.
Polly