Reuben Strudel

Corned Beef
1 (4-pound) corned beef brisket
Place corned beef in a crock pot, fat side up. Add seasoning packet and cover meat with water. Cover and cook on high heat for 7 hours or until meat is tender.  Remove corned beef from crock pot and place in a baking dish. Using a fork, gently remove fat and discard. Slice corned beef against the grain, diagonally and thin. Serves 8 to 10.

Reuben Strudel
1 pound thinly sliced corned beef
1 (16-ounce) jar sauerkraut
1 teaspoon caraway seeds
1 small onion, chopped
1 clove garlic, chopped
¼ cup melted *Irish butter
2 tablespoons Dijon mustard
16 sheets frozen phyllo pastry, thawed in refrigerator
2 cups shredded swiss cheese
Spray a baking sheet with cooking spray; set aside. Cut corned beef into ½-inch strips; set aside. Drain sauerkraut; squeeze dry and place in a medium bowl. Add caraway seeds, onion and garlic to sauerkraut; mix well to combine. In a small bowl, mix melted butter with Dijon mustard; set aside. Unfold phyllo. Stack 8 sheets of phyllo on a flat surface covered with wax paper, brushing every other sheet with the butter-mustard mixture. Spoon half of the sauerkraut mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in the short edges 2 inches and roll up, starting at long edge of phyllo nearest the filling. Place, seam side down, on prepared baking sheet. Cut ¼-inch-deep diagonal slits, 1 inch apart, across top. Repeat procedure with remaining phyllo dough, butter mixture and filling. Brush both strudels with remaining butter-mustard mixture. Bake in a preheated 400 degree oven for 18 to 20 minutes or until golden. Cut diagonally into 4-inch slices. Serve immediately. Serves 6 to 8. *Irish butter may be found on the refrigerated dairy aisle of your local grocery store.