HugeDinghy Posted March 11, 2021 Report Share Posted March 11, 2021 4 hours ago, flylikabird said: Anybody making Ruben Egg Rolls after the boiled dinner? ..........you should! Reuben Egg Rolls 1/2 (8-oz.) block cream cheese, softened 3 tbsp. Russian dressing, plus more for serving 1 tbsp. prepared horseradish 3/4 lb. sliced corned beef, chopped 1 1/2 c. shredded Swiss cheese 1/2 c. sauerkraut, drained 2 tbsp. freshly chopped chives 16 egg roll wrappers Vegetable oil, for frying This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. DIRECTIONS In a medium bowl, mix together cream cheese, Russian dressing, and horseradish. Fold in corned beef, Swiss, sauerkraut, and chives. Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) reuben mixture in the center. Fold up bottom half and sides, then gently roll, sealing seam with a couple drops water. Repeat with remaining filling and wrappers. In a large deep-sided skillet over medium heat, heat 1 inch oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls. Serve warm, with Russian dressing for dipping. too big Link to comment Share on other sites More sharing options...
flylikabird Posted March 11, 2021 Report Share Posted March 11, 2021 Had an Asian girlfriend say that to me on a nightly basis. FizzyFish 1 "For our discussion of kayak angling is no trifling matter but is the way to conduct our lives, nobody untrained in fishing may enter my house."- Fly's Plato Link to comment Share on other sites More sharing options...
BARhopper Posted March 12, 2021 Report Share Posted March 12, 2021 5 hours ago, HugeDinghy said: you gay'd up corned beef! Link to comment Share on other sites More sharing options...
jjdbike Posted March 18, 2021 Report Share Posted March 18, 2021 On 3/17/2009 at 3:49 PM, Steve in Mass said: Yes, the cabbage needs to be cooked for only about 10-15 minutes, or else you begin to break down the cells and release the sulfur compounds, which gives you the stink you don't like (though it doesn't bother me). Generally, as my recipe in the other thread suggests (this is the quick typing version), saute some onions, carrots and garlic in olive oil to release the goodness of them (these are not the "eating veggies"). Add about a half cup of malt vinegar and a can of Guinness. Put in the corned beef with some extra pickling spices, bring to a boil, and then turn down to a simmer for about 3-4 hours, covered. Skim the scum as needed. Add some chunked carrots, potatoes, and parsnips to the pot, bring back to a simmer, and let that go about 10 minutes. Add some whole baby onions, and let it go another 10 minutes at simmer. Add the cabbage, and 10 to 15 minutes at simmer, and you are done. Pull the beef, slice, and serve with the veggies and a ton of a good hot mustard slathered over all of it, and about 3 more Guinness in a glass to drink.... That will be our dinner Thursday night.... Made SIM's recipe w/ a couple adjustments. Even made his mustard recipe. Oh boy was it hot! Came out well. Cheers! Link to comment Share on other sites More sharing options...
Fly By Nite Posted March 18, 2021 Report Share Posted March 18, 2021 My MIL made a corned beef yesterday and it was basically inedible. Was like eating a dress shoe. I didn't know anyone could screw up a corned beef so bad. She cooked it in a crock pot for a few hours. I wonder if it was over cooked? jjdbike and Tom T 2 Link to comment Share on other sites More sharing options...
Seakarp Posted March 18, 2021 Report Share Posted March 18, 2021 1 hour ago, Fly By Nite said: My MIL made a corned beef yesterday and it was basically inedible. Was like eating a dress shoe. I didn't know anyone could screw up a corned beef so bad. She cooked it in a crock pot for a few hours. I wonder if it was over cooked? It was under cooked. That's the main reason corned beef, beef stew and pot roasts turn out poorly. If you think it might be done check it for tenderness with a fork, if it's not tender enough for you, it needs more time. It will be falling apart tender at the far end of the spectrum. jjdbike 1 Link to comment Share on other sites More sharing options...
JimW Posted March 18, 2021 Report Share Posted March 18, 2021 2 hours ago, Fly By Nite said: My MIL made a corned beef yesterday and it was basically inedible. Was like eating a dress shoe. I didn't know anyone could screw up a corned beef so bad. She cooked it in a crock pot for a few hours. I wonder if it was over cooked? Either cooked too hot or not long enough low. A low crockpot temperature could take 6-8 hours. Brisket doesn’t like high temperature cooking. A few hours at a low simmer works. "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
John O' Posted March 18, 2021 Report Share Posted March 18, 2021 It’s on! Can’t wait! jjdbike 1 "ALL THE BEST!" Link to comment Share on other sites More sharing options...
FEW3 Posted March 18, 2021 Report Share Posted March 18, 2021 On 3/11/2021 at 3:51 PM, HugeDinghy said: you gay'd up corned beef! I was going to say the same thing. I sous vide it at 140 for 10 hours then toss it in the veggie pot. Link to comment Share on other sites More sharing options...
BARhopper Posted March 25, 2021 Report Share Posted March 25, 2021 On 3/18/2021 at 5:01 PM, FEW3 said: I was going to say the same thing. I sous vide it at 140 for 10 hours then toss it in the veggie pot. Next time I'll probably back off the temperature too. 180 for 10 hours resulted in it being fall-apart tender, but it tasted awesome. Great for the reuben dip, corned beef hash, stuffed cabbage roll or similar but not the way to go if you want to slice it fairly thin for a sandwich. Link to comment Share on other sites More sharing options...
BARhopper Posted April 3, 2021 Report Share Posted April 3, 2021 170 degrees for 9 hours. Doesn't sound like much but it made all the difference in the world. It was still tender but I was able to slice it without it falling apart, making for a GREAT reuben! Of course, it could have just been the cut, too. Who knows? Link to comment Share on other sites More sharing options...
BARhopper Posted April 3, 2021 Report Share Posted April 3, 2021 Oh! I soaked it in a bowl of clean water overnight beforehand to purge some of the brine and it worked great! Still had just the right amount of salt to it without it being overbearing. Link to comment Share on other sites More sharing options...
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