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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.
Course Sandwich
Cuisine American, Irish
Keyword beef, corned beef, cured, meat, reuben, russian dressing, saurkraut, swiss cheese
Prep Time 5 days
Cook Time 4 hours
Servings 2 sandwiches
Calories 2401kcal

Ingredients

For the corned beef brisket:

  • cups kosher salt
  • 1 tablespoon pink curing salt (Sodium nitrate)
  • 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

Nutrition

Calories: 2401kcal | Carbohydrates: 108g | Protein: 207g | Fat: 123g | Saturated Fat: 37g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 45g | Trans Fat: 0.1g | Cholesterol: 617mg | Sodium: 87134mg | Potassium: 3591mg | Fiber: 9g | Sugar: 63g | Vitamin A: 556IU | Vitamin C: 17mg | Calcium: 559mg | Iron: 22mg