12 Hour Reuben Recipe
Corn beef brisket slow cooked 12 hours, thinly sliced on true marble rye (real pumpernickel and rye dough). Served with plenty of sauerkraut, Swiss cheese and Thousand Island dressing.
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Ingredients
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Beef Brisket
Sandwich Assembly
Method
Beef Brisket Preparation
- 1
Prepare the Brisket
Place the corned beef brisket in a slow cooker. Add water, garlic cloves, black peppercorns, and bay leaves. Make sure the brisket is fully submerged in the water.
- 2
Slow Cook the Brisket
Cover the slow cooker and cook on low for 12 hours, or until the brisket is tender and easily shredded with a fork.
- 3
Slice the Brisket
Once cooked, remove the brisket from the slow cooker and let it rest for about 10 minutes. Thinly slice the brisket against the grain.
Sandwich Assembly
- 4
Prepare the Bread
Take 4 slices of marble rye bread and set them aside as the base for the sandwiches.
- 5
Add Swiss Cheese
Place a slice of Swiss cheese on each of the 4 slices of marble rye bread.
- 6
Add Sauerkraut
Evenly distribute the sauerkraut on top of the Swiss cheese on each sandwich.
- 7
Add Corned Beef
Layer the thinly sliced corned beef brisket on top of the sauerkraut.
- 8
Top with Thousand Island Dressing
Drizzle a generous amount of Thousand Island dressing over the corned beef.
- 9
Complete the Sandwich
Top each sandwich with another slice of marble rye bread.
- 10
Serve
Slice the sandwiches in half and serve warm with additional Thousand Island dressing on the side.