Brown meat with onion. Add other ingredients and simmer about 10 minutes.
Add mustard and then simmer 30 minutes more.
Serve hot on buns.
Cook hamburger and onion until brown.
Stir in remaining ingredients. Cover and cook on low heat for 10 to 15 minutes.
Serve on buns.
Mix together the first five ingredients and a third of the flour. Add spices/cheese to taste. Mix in enough flour to handle; knead five minutes. Let the dough rest five minutes.
Divide into 6 pieces and roll each into a circle. Add sauce and toppings to half of each circle, fold the other side over, and crimp together around the edge.
Bake on a Silpat for 15 minutes at 375 degrees. Brush with melted butter and bake for 10 to 15 minutes more.
Place roast and onion in Dutch oven or slow cooker. Mix other ingredients and pour over roast. Bake at 325 for 3-4 hours or cook in slow cooker on low heat for 8-10 hours.
Shred meat and serve on buns.
Mix corned beef, cheese, sauerkraut, and mayonnaise. Bake in a 2 1/2 quart casserole at 350 degrees for 30 minutes.
Serve on rye bread.
Put roast in slow cooker. Mix all sauce ingredients and pour over roast. Cook on high for 8 hours.
Remove meat. Shred with two forks or using paddle attachment on a stand mixer, and then return to sauce. Serve on buns.