St. Patrick’s Day was Thursday, so I decided to make corned beef and cabbage for the occasion. I did my shopping for the Irish feast ingredients the day before the 17th. On my list was a four pound corned beef bottom round, a medium head of cabbage, carrots, turnips, parsnips, potatoes, medium yellow onions, fresh parsley, garlic, boiler onions, and spices.
As I had to work on Thursday, I did quite a bit of the preparation work on Wednesday night. The following morning, everything was ready and I simply had to start dealing with ingredients in the order the recipe indicated. My biggest obstacle turned out not to be the limited time blocks during the day, but the amount of space in my crockpot.
While this recipe claimed to be a crockpot friendly recipe, the listed ingredients turned out to just about double the space of my largest crockpot (and it’s a BIG pot). I ended up having to siphon off some of the juices into one of my large stockpots, add water to both pots, and simmer most of the vegetables on the stove top. There just wasn’t room in the crockpot with the corned beef. The recipe stated that it “Serves 4″, but I don’t think the author was talking about humans. Case in point, the platter shown in the photo is 18″ x 13″.
Needless to say, there were a lot of left-overs. This wasn’t disappointing to me at all, as one of my very favorite sandwiches is the Reuben.
Thursday night, after the dinner was cleared, I made homemade Thousand Island dressing. Here is the recipe that I used:
Homemade Thousand Island Dressing
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/8 cup sweet pickle relish
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon sugar
- 1/8 cup (or less) milk (Optional – Do not add if you like it thick)
- 1 very finely chopped boiled egg (Optional)
I just combined all of the ingredients together and mixed them thoroughly. Then put the dressing bottle in the refrigerator overnight. (Note: In the future, I would add less ketchup. In fact, I would probably halve the amount the recipe calls for. I think the end result would taste less like a processed dressing that way.)
The following day at lunchtime, I buttered one side each of four pieces of dark rye bread. I also set the skillet on the stove top to preheat. I spread a small amount of the Thousand Island dressing on the non-buttered side of two of the pieces of bread, then placed a slice of Swiss cheese over it. On top of that, I stacked some of the left-over corned beef, then a little more dressing, some sauerkraut (if it’s been refrigerated, it’s best to warm it a bit in the microwave before placing it on the sandwich), another slice of Swiss cheese and the finishing slice of bread – butter side out. I placed both sandwiches in the skillet and cooked them over low heat until browned to my liking, turning over halfway through the cooking process to do both sides.
I also warmed up some homemade chicken and wild rice soup that I had made previously, frozen, and then thawed for this soup and sandwich lunch. While the sandwiches were browning, I cut up some carrots and apples that I added to a plate with some ready-to-serve baby carrots.
When the soup was warmed up and the sandwiches were ready, I was able to serve a nice lunch to a friend of mine who was over for a visit. Our lunch was so good that I made myself another Reuben sandwich today.
I don’t know that I have much Irish blood in my heritage, but I sure like to eat like I do!