![Corned Beef with Raspberry Chipotle and Mustard Glaze](https://cheapcooking.com/wp-content/uploads/2016/01/IMG_7313-300x200.jpg)
Corned Beef with Raspberry Chipotle and Mustard Glaze
I don’t think there’s much disagreement about what goes into a Reuben sandwich. Corned beef, sauerkraut, (Swiss) cheese, Russian dressing and rye bread. I suppose you could argue about what kind of rye bread and what kind of cheese if you wanted. Make your own Russian dressing, for sure. It’s easy and tastes great.
I got the yen for Reuben sandwiches while at the grocery store so picked up a corned beef. Initially I thought to cook it some new way –and I did!– but I started with just simmering it in water on the stove for 2 hours with the spice packet it came with after reading a bunch of recipes that basically sounded the same as the spice packet. I think in the past I’ve mostly done it in the crockpot because I don’t remember spooning off so much foam before. I looked at a bunch of recipes, both in cookbooks and on Chowhound. There were debates about oven versus stove versus crockpot but a few people mentioned finishing in the oven, whether you started on the stove or in the crockpot. One post that caught my eye mentioned mustard, another currant jelly and I think a third that mentioned both. I didn’t have currant jelly but I did have an open bottle of raspberry chipotle sauce I had bought at Costco and some hot and sweet mustard from some party or other. So after the corned beef was cooked, I heated the oven to 350 and mixed up equal portions of mustard and raspberry chipotle sauce and smeared it all over the corned beef, then put it on a foil-lined pan and popped it in the oven for 30 minutes.
Man oh man! The best corned beef I’ve ever made! The glaze added a great flavor and I think the texture was improved by just barely crisping the edges in the oven.
![reuben sandwich](https://cheapcooking.com/wp-content/uploads/2016/01/IMG_7315-300x200.jpg)
Reuben Sandwich
My initial thought was to have corned beef, potatoes, cabbage and carrots the first night and make the Reuben sandwiches for lunch or dinner the next day but I went straight for the sandwiches. They were excellent–in fact I think I’m having another tonight! It balances things out if I have a small bowl of lentil soup for lunch and then feast on a Reuben sandwich for dinner right? (That’s not the lentil soup I made the other night but I was less than impressed with the new recipe so won’t bother sharing.)
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