I am looking for a good, but easy to do, Shepherd's pie and reuben recipe. Yes I know a reuben is just corned beef, thousand island, and sauerkraut on rye, but when I've done it in the past it never tastes the same as when I get it at a diner so any tips for prep would be appreciated. In terms of Shepherd's pie, I am looking for something that is relatively easy to pull off but would make my guests (around 5 people total) think I am awesome. Thanks in advance for any help.
Lisa: Poor predicatble Bart, always picks rock Bart: Good ole rock, nothing beats that
Reubens typically have Swiss cheese as well. Are you leaving that out? Grilling the sandwich (preferably on a press or hinged grill) also gives good texture and flavor to the sandwich. As far as cooking the corned beef itself, number one, get the beef from a butcher you can trust. Number two, what I do is just submerge the meat under water in a 9x11 pan and cook it at 250 for about 3 hours. If you can go longer, do that. The longer you cook, the more tender it gets. Drain the meat, then let it sit for about 15 minutes to let the juices settle. Slice it thin (with a meat slicer if you have one, with a knife if you don't).
Does 7Up in the USA have a yellow tint to it? Up here in Canadia it's dead clear, not even a hint of color. One of those "little differences" I guess; kinda like your guys' Smirnoff Ice is a (*bleeeeech*)