Reuben Sandwich

Corned beef is made from brisket that is cured over multiple days in a salt and sugar mixture seasoned with pickling spices like peppercorns, cloves, coriander etc. The slices of tender corned beef are traditionally served on slices of rye bread, with sliced Swiss cheese and sauerkraut. Keep the meat in the cooking liquid until ready to use, for up to 3 days.

Reuben Sandwich

History of the Reuben

I’ve always been interested in the history of foods. I often wonder what made someone decide to mix a certain few ingredients together to the point that it caught on with others and became so widespread that it was recognized culturally?

While the Reuben sandwich itself doesn’t have Irish roots (it was thought to be created in Omaha, Nebraska mid-poker game) the meat inside it – corned beef, does. Well, it kind of does. The Irish-corned beef relationship is considered to be much more Irish-American than it is purely Irish.

Corned beef and cabbage has become synonymous with St. Patrick’s Day and all things green, shamrocks and leprechauns, but the deli favorite grew in popularity after people immigrated to New York City. According to the Smithsonian, in Ireland beef was not frequently used and was considered a symbol of wealth (and sacred in Gaelic religion). Thus it was not widely available to many (the historian in me feels the need to include the fact that the British introduced beef and potatoes into the Irish diet).

Irish immigrants to America began making corned beef to celebrate their heritage by splurging on the luxury of beef on St. Patrick’s Day, with a helping hand from Jewish kosher butchers that settled in neighborhoods close to the Irish.

Corned Beef vs. Pastrami

If you were ever contemplating the difference between corned beef and pastrami – pastrami is smoked and corned beef is not. Pastrami is also usually coated with a mix of spices and dry brined. Corned beef is cured in a brine. The unmistakable pink color of the corned beef comes from the sodium nitrite added during the curing process. It’s perfectly safe (nitrite naturally occurs in many foods). It helps to extend the shelf life of the meat and to keep it fresh. It’s rinsed off the meat before it’s cooked.

Key Ingredients in This Recipe

• Brisket – Brisket comes from the lower chest of the cow. Since it is a weight bearing area of the cow the connective tissue is tough which makes it a great cut for slow cooking or smoking. In this recipe it is cured over multiple days for added flavor and to keep it moist as it cooks.
• Spices – The corned beef is cured in a brine with salt and spices. I use a combination of bay leaves, cloves, mustard seeds, coriander seeds, peppercorns and allspice. I recommend using whole spices for this recipe.
• Sauerkraut – Sauerkraut is made from finely chopped cabbage that is fermented with lactic acid bacteria. It is full of probiotics and has a distinct sour flavor that balances the salt from the meat.
• Swiss cheese – I prefer deli-sliced cheese to hand sliced cheese in this recipe so the cheese evenly melts in the sandwich.
• Rye bread – Rye is a denser bread, with a longer fermentation period before baking. It’s great for serving sandwiches. Toasting the bread helps to keep it from getting soggy.

How to Make a Reuben

1. Make the brine. To brine the brisket bring a large pot of water over medium heat and stir in both salts, sugar, garlic, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, and allspice, stirring until the mixture is warm and the salt and sugar is dissolved.
2. Add the meat to the brine. Let the brine come to room temperature then add to a container large enough to fit the brine and the brisket. Add the brisket and weight the meat down with something heavy like a plate. Cover and refrigerate for 5 days, turning once a day.
3. Rinse the brisket. When ready to cook the brisket, remove it from the brine and rinse it completely.
4. Cook the brisket. Heat oven to 300ºF (150ºC). Place brisket in a baking dish large enough to hold the brisket. Arrange onion around the side and pour the beer over the top. Add just enough water until the brisket is covered. Tightly cover with aluminum foil and transfer to the oven. Let cook until the tender enough that a fork can easily be inserted into the meat, about 3 1/2 to 4 hours.
5. Slice the brisket. Let cool then remove to a cutting board and thinly slice.
6. Make the Russian dressing. Add all ingredients to a small mixing bowl and stir until combined. Cover and refrigerate until ready to use. Can be made up to a week in advance.
7. Assemble the sandwiches. Heat oven to broil. Toast the slices of bread then spread the Russian dressing over each of the bottom slices of bread followed by slices of corned beef, topped with two slices of Swiss cheese.
8. Broil the sandwiches and serve. Add to an aluminum foil-lined baking sheet and broil until the cheese is melted. Top with ¼ cup of sauerkraut and spread additional Russian dressing on the top slices of bread. Close the sandwiches and slice in half. Serve with a side of pickles.

Other Recipes to Try

If you enjoy this Reuben sandwich recipe, I recommend checking out some of these:

• Corned Beef and Cabbage
• Irish Tacos with Corned Beef & Guinness Caramelized Onions
• Cuban Sandwich with Mojo Marinated Roast Pork
• Pressed Patty Melt with Sriracha Mayo

Reuben Sandwich

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Prep Time 5 d

Cook Time 4 hrs

Serves 2 sandwiches

US Customary – Metric

Ingredients:

For the corned beef brisket:

• 1½ cups kosher salt
• 1 tablespoon pink curing salt
• ½ cup granulated sugar
• 5 cloves garlic, smashed
• 2 bay leaves
• 2 whole cloves
• 2 teaspoons mustard seeds
• 2 teaspoons coriander seeds
• 2 teaspoons mixed peppercorns
• ½ teaspoon whole allspice
• 1 (3½-pound) beef brisket, fat trimmed
• 1 large yellow onion, quartered
• 2 (12-ounce) bottles lager beer

For the Russian dressing:

• ½ cup mayonnaise
• ¼ cup ketchup
• 2 tablespoons diced cornichons
• 2 tablespoons finely diced red onion
• 1 clove garlic, minced
• 1 teaspoon white vinegar
• 1 teaspoon worcestershire
• ¼ teaspoon freshly ground black pepper

For assembly:

• 4 Slices rye, dark rye or marble rye bread
• 4 slices deli-sliced Swiss cheese
• ½ cup sauerkraut, drained

Instructions:

For the corned beef brisket:

• To brine the brisket bring a large pot of water over medium heat and stir in both salts, sugar, garlic, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, and allspice, stirring until the mixture is warm and the salt and sugar is completely dissolved.
• Let the brine come to room temperature then add to a container large enough to fit the brine and the brisket. Add the brisket and weight the meat down with something heavy like a plate. Cover and refrigerate for 5 days, turning once a day.
• When ready to cook the brisket, remove it from the brine and rinse it completely.
• Heat oven to 300ºF (150ºC). Place brisket in a baking dish large enough to hold the brisket. Arrange onion around the side and pour the beer over the top. Add just enough water until the brisket is covered.
• Tightly cover with aluminum foil and transfer to the oven. Let cook until the tender enough that a fork can easily be inserted into the meat, about 3 1/2 to 4 hours.
• Let cool then remove to a cutting board and thinly slice. Keep the meat in the cooking liquid until ready to use, for up to 3 days.

For the Russian dressing:

• Add all ingredients to a small mixing bowl and stir until combined. Cover and refrigerate until ready to use. Can be made up to a week in advance.

For assembly:

• Heat oven to broil. Toast the slices of bread then spread 2 tablespoons of the Russian dressing over each of the bottom slices of bread followed by slices of corned beef, topped with two slices of Swiss cheese.
• Add to an aluminum foil-lined baking sheet and broil until the cheese is melted. Top with ¼ cup of sauerkraut and spread an additional 2 tablespoons of Russian dressing on the top slices of bread. Close the sandwiches and slice in half. Serve immediately with a side of pickles

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