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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Reuben Spread Recipe — Num!

March 27, 2013 by Stephanie 3 Comments

Reuben Spread - MinnesotaFromScratch.wordpress.com

Have you ever wondered what to do with your leftover corned beef? Probably not, because I’ve never heard of corned beef leftovers before — it is too good not to devour. UNLESS you have a culinary failure as I did the week before St. Patty’s Day.  It was my first time making corned beef and I bought a nice three-pounder from Whole Foods that was already marinating in seasonings. I followed the directions for making the boiled dinner but my corned beef was way too firm. The taste was great, but the texture was too tough to deal with a second time. That’s when I decided I’d need to make something else with the leftover meat.

I found a slow cooker recipe for Reuben Spread in one of my cookbooks and decided to give it a try.  Since I was already using my slow cooker for another meal, I made this dip on the stove top.

Ingredients:

  • 2.5 cups of small cubed corned beef
  • 16oz of sauerkraut, rinsed and well-drained
  • 8oz shredded swiss cheese
  • 8 oz shredded cheddar cheese
  • 1 cup mayo
  • Snack rye bread or crackers.

Combine all ingredients together and cook on a low temp, stirring often. If you decide to cook this in a crock pot, cook on low for 3 hours, stirring occasionally. Serve with warmed rye bread. When I made this I used less mayo and less cheese, I also didn’t rinse my sauerkraut; just drained it and it turned out great.

Reuben Dip - MinnesotaFromScratch.wordpress.com

Source:  Taste of Home – Slow Cooker, Reader’s Digest

Take care, Stephanie

 

Filed Under: Recipes Tagged With: corned beef leftovers, crockpot recipe, how to make reuben spread, reuben dip, Reuben spread recipe, St Patty's day appetizer

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Reader Interactions

Comments

  1. Allison says

    March 27, 2013 at 3:49 am

    Perfect with a Guinness. Yummy !

    Reply
  2. alisonlumbatis says

    March 27, 2013 at 6:00 am

    Oh my, that looks incredible. Anything with sauerkraut is a winner in my book!

    Reply
  3. MinnesotaFromScratch says

    April 1, 2013 at 11:49 pm

    I love sauerkraut too! I’m planning to make some homemade sauerkraut for the first time so I’ll be sure to document it on the blog.

    Reply

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WELCOME

Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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