Corned Beef and Cabbage Reuben

Ingredients

• 0.5 cup pickling spice 
• 4  bay leaves 
• 2 pounds brisket raw cut into 4 equal servings
• 2 heads cabbage cut into wedges
• 2 gallons chicken stock see 
• 6 cloves garlic 
• 3 medium idaho potatoes cut into wedges
• 8 slices cocktail rye bread 
• 4 servings salt and pepper black freshly ground
• 8 slices swiss cheese 
• 1 cup thousand island dressing 
• 4 ounces butter unsalted softened
• 4 servings vegetable oil for frying

Equipment

• frying pan
• oven
• pot

Directions

1. Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer.
2. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
3. Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.
4. Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing.
5. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.