Recipe: Reuben from "Guiness-Braised Beef Brisket"

Recipe from: http://tiedyefor.blogspot.com/

Guiness-Braised Beef Brisket
Lora Brody
Cooking Light March 2003

2 c water
1 c chopped onion
1 c chopped carrot
1 c chopped celery
1 c Guiness stout
2/3 c packed brown sugar
1/4 c tomato paste
1/4 c chopped fresh dill or 1 Tb dried
1 14.5 oz can low salt beef broth
6 black peppercorns
2 whole cloves
1 3 lb cured corned beef brisket, trimmed

Combine everything but the brisket in a large slow cooker, stirring until well
blended. Top with beef. Cover and cook on HIGH 8 hours or until beef is tender.
Remove beef, cut diagonally across the grain into 1/4 inch slices. Discard broth
mixture.

6 3 oz servings
Per serving: calories 226 (39% from fat); fat 9.7g (sat 3.2g, mono 4.7g, poly
.4g); protein 17.9g; carb 15.2g; fiber .9g; chol 87mg; iron 2.2 mg; sodium
1,105mg; calc 28mg)

NOTES: Tender from gentle cooking, this entree is a classic preparation made
without the visual pot watching. Serve it with grainy, coarse grained mustard.
Use the leftovers in a classic Reuben sandwich, sliced with thousand island
dressing, swiss cheese and sauerkraut on sourdough, rye or pumpernickel bread.