Reuben Recipe

Make brine

In a large saucepan combine 2 cups water, kosher salt, brown sugar, pink curing salt, pickling spice, peppercorns, juniper (if using), bay leaves and smashed garlic. Bring to a simmer and stir until salts and sugar dissolve. Remove from heat and add remaining 4 cups cold water to cool the brine to room temperature. Chill in refrigerator until cold (about 1–2 hours).

Brine the brisket

Place the brisket in a non-reactive container or large zipper bag. Pour the chilled brine over the meat, ensuring it is fully submerged (weigh down with a plate if needed). Refrigerate for 5 days, turning the meat once per day so brine distributes evenly.

Rinse and poach

After 5 days, remove brisket from brine and rinse thoroughly under cold water. Place brisket in a pot and cover with fresh water by 1 inch; add apple cider vinegar and 1 extra tablespoon of pickling spice if desired. Bring to a gentle simmer, reduce heat to low, cover partially, and poach until fork-tender, about 2.5–3 hours depending on thickness (internal temp 190–205°F / 88–96°C for easy shredding/slicing).

Cool and slice

Remove brisket from poaching liquid and let rest until cool enough to handle, at least 30 minutes. Refrigerate until fully chilled (this makes slicing neater), or slice warm if serving immediately. Slice thinly across the grain to yield about 1/8-inch thick slices.

In a small bowl whisk together mayonnaise, ketchup, sweet pickle relish, minced shallot or onion, apple cider vinegar, Worcestershire, hot sauce (if using), salt and pepper until smooth and well combined. Taste and adjust seasoning (add a little more vinegar for tang or more relish for sweetness). Refrigerate until ready to assemble; dressing can be made up to 3 days ahead.

Prepare sauerkraut

Place the sauerkraut in a fine sieve and press firmly to drain excess liquid. For a milder, warmed sauerkraut, gently heat in a small pan for 2–3 minutes with a tablespoon of the poaching liquid or water, then drain well.

Assemble sandwiches

Spread 1 to 1 1/2 tablespoons of 1000 Island dressing on one side of four slices of rye bread. Top each dressed slice with 2 slices of Swiss cheese, about 4–5 ounces total thinly sliced corned beef (arranged in an even layer), about 1/4 cup drained sauerkraut, a light sprinkle of freshly ground black pepper, then another slice of Swiss cheese. Close with remaining bread slices, butter the outside of each sandwich evenly with softened butter.

Grill sandwiches

Heat a skillet or griddle over medium heat. Place sandwiches butter-side down and cook until golden brown and cheese starts to melt, 3–4 minutes. Flatten gently with a spatula or press and then flip; cook the other side until golden and cheese is fully melted, another 3–4 minutes. If cheese is slow to melt, cover pan briefly (1–2 minutes) or transfer to a 350°F oven for 3–5 minutes.

Serve

Slice sandwiches in half on a diagonal and serve hot. Offer extra 1000 Island dressing on the side if desired.