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Reuben inspired baked potato

This was so good!!!!

 

Cooking the corned beef

 

1 corned beef ( one small corned beef can make enough for 15 baked potatoes so this is a good way to use up a chunk of leftovers )

1 brown onion sliced

1 cup white vinegar

2 tablespoons brown sugar

 

Remove the corned beef from the packaging and rinse under cold water, place into a large pot with the rest of the ingredients above then cover with water.

Place a lid on bring to a boil and turn down to simmer for 2 1/2 hours.

I like let mine cool in the liquid for 2 hours, then place in the fridge to cool completely before slicing, just makes it easier to slice, adds more flavour and makes it more tender but you could just let it cool in the liquid for an hour or longer and cut into small cubes .

 

Baked potato

 

Use as many potatoes as you like for this. Poke potatoes with a fork then place straight on a clean oven rack. Bake on 220degrees Celsius for 1 hour and 20 minutes until the skin has browned well crisped up and the inside of the potato is cooked.

 

Cabbage onion slaw

 

1 cabbage shredded

2 brown onion diced

1 handful fresh chives chopped

Slaw dressing

3/4 cup mayonnaise

2 tablespoons white sugar

1 1/2 tablespoons lemon juice

1 tablespoon vinigar

1 tablespoon horseradish cream from a jar

Salt and pepper to taste

 

Mix all dressing ingredients together then add to the cabbage, onion and chives, mix well.

 

Plating

 

Extra ingredients you will need

 

Melted butter seasoned with a little salt

Extra fresh chopped chives

Shredded Tasty cheese

 

Using a Serated knife cut the potato in half but not all the way down, now cut the other way to make a cross, pour a little of the salted butter over each potato, sprinkle over some cheese, top with some of the slaw, then the cubed corned beef. Finally sprinkle with fresh chopped chives.

You could add sauerkraut to the slaw if you would like to make it more like a Reuben. This also reheats well even with the slaw on top

 

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