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Reuben Products & Nutritional Facts

Corned Beef Brisket,
Point Cut (20% solution)

Point Cut 20 Nutrition Facts

Corned Beef Brisket,
Point Cut (35% solution)

Point Cut 35 Nutrition Facts

Point cut 35 papain free

Corned Beef Brisket,
Point Cut (Papain Free)

Point Cut Papain Free Nutrition Facts

Corned Beef Brisket,
Classic Flat Cut (20% solution)

Classic Flat Cut 20 Nutrition Facts

Corned Beef Brisket,
Classic Flat Cut (35% solution)

Classic Flat Cut 35 Nutrition Facts

Flat cut 35 papain free

Corned Beef Brisket,
Classic Flat Cut (Papain Free)

Classic Flat Cut Papain Free Nutrition Facts

Eye of round 30

Corned Beef,
Eye of Round (30% solution)

Eye of Round 30 Nutrition Facts

Eye of round 30 papain free

Corned Beef,
Eye of Round (Papain Free)

Eye of Round Papain Free Nutrition Facts

Smoky Corned Beef Hash

Corned Beef Hash - Hover

Ingredients:

¼ cup + 2 tablespoons neutral oil, separated
1 cup thinly sliced red onion
2 garlic cloves, minced (1 tablespoon)
1 red bell pepper, diced (about 1 ½ cups)
1 poblano pepper, diced (about ¾ cup)
1 pound Yukon Gold potatoes, cut into ½ -inch dice (about 3 cups)
2 cups diced corned beef
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon dried thyme
4 eggs, room temperature (optional)

Directions:

If frozen, defrost corned beef overnight in the refrigerator. Remove from packaging and rub contents of spice packet onto meat.
Place spice-rubbed corned beef into a large pot. Pour in water to cover beef. Bring water to a boil. Reduce heat, cover and simmer. Check the meat occasionally while cooking. Add water if necessary. Cook until fork tender and beef has reached a minimum internal cooking temperature of 160°F. A three-pound brisket will take approximately three hours. Carve across the grain, or prepare as you need for a recipe, and serve.
Heat ¼ cup of oil in a large skillet over medium-high heat. Add the onions, garlic, peppers and potatoes; saute for 15 minutes, stirring occasionally.

After 15 minutes, reduce heat to medium, add the corned beef, cover the skillet with a tight fitting lid; steam for 3 to 5 minutes.
Remove cover; add salt, pepper, smoked paprika, dried thyme; stir to combine. Remove from heat, set aside.
To cook the eggs: heat the 2 tablespoons of oil in a large, nonstick skillet over medium heat. Crack the eggs into the pan; let eggs cook on one side for 5 minutes. Remove from heat.
Serve hash with fried egg on top.

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Classic Reuben Sandwich

Reuben Sandwich

Ingredients:

8 slices marbled rye bread
6 tablespoons butter, melted
¾ cup Thousand Island or Russian dressing
8 slices of Swiss cheese (about 8 ounces)
2 cups drained sauerkraut
1 pound thick-sliced corned beef

Directions:

If frozen, defrost corned beef overnight in the refrigerator. Remove from packaging and rub contents of spice packet onto meat.
Place spice-rubbed corned beef into a large pot. Pour in water to cover beef. Bring water to a boil. Reduce heat, cover and simmer. Check the meat occasionally while cooking. Add water if necessary. Cook until fork tender and beef has reached a minimum internal cooking temperature of 160°F. A three-pound brisket will take approximately three hours. Carve across the grain, or prepare as you need for a recipe, and serve.

Sandwich Directions:

1. Heat a large skillet over medium heat.
2. Brush one side each of 4 slices of bread with melted butter; place buttered side down in the skillet.
3. Spread 1 ½ tablespoons of Thousand Island dressing on each slice of bread; follow with one slice of cheese, then about ¼ pound of corned beef, ½ cup of sauerkraut, another slice of cheese.
4. Spread each remaining slice of bread with another 1 ½ tablespoons of Thousand Island; cover each sandwich, dressing side down.
5. Brush the tops of bread with melted butter.
6. Gently press sandwiches with a spatula; after 5 to 7 minutes, carefully flip sandwiches over.
7. Continue to gently press sandwiches while browning the other side; after another 5 to 7 minutes, flip and press the sandwiches back and forth for a few more minutes until sandwiches are golden and toasted and cheese is melted and warm.

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Oven Roasted Corned
Beef & Cabbage

Oven Roasted Corned Beef & Cabbage

Ingredients:

4 lbs prepared corned beef
½ cup water
½ large head of Napa cabbage, cut into 4 wedges
1 lb carrots, peeled and cut into 1-inch pieces
1lb baby potatoes, halved
1 tsp kosher salt
¼ tsp freshly cracked black pepper

Lemon Dill Sauce Ingredients:

1 cup sour cream (8 ounces)
¼ cup lemon juice
¼ loosely packed cup fresh chopped dill
½ tsp kosher salt
⅛ tsp freshly cracked black pepper

Directions:

If frozen, defrost corned beef overnight in the refrigerator.
Preheat oven to 250°F degrees. Remove corned beef from packaging and rub contents of spice packet onto meat. Place meat in a 9×13” baking dish, add ½ cup of water, cover tightly with foil. Transfer to oven; roast until fork tender and internal temperature has reached 160°F. 4 pounds will take at least 4 to 5 hours.
Once meat is fork tender, remove from oven. Increase oven temp to 450°F.
Uncover meat and carefully pour off all the liquid into a bowl; reserve about ¾ to 1 cup of the liquid (including fat).
Transfer corned beef to a large, rimmed sheet tray.
In a large bowl, toss the potatoes, cabbage and carrots with about ¾ cup of the cooking liquid, kosher salt and black pepper; distribute the vegetables evenly around the corned beef.
Roast, uncovered, for about 30 minutes, or until cabbage is browned and potatoes are tender.
Make the Lemon Dill Sauce while corned beef and vegetables are roasting: whisk all ingredients in a small bowl. Set aside.

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