The Best Corned Beef Reuben Recipe

Inspired by Shamrocks

Time4h

Serves4

We ROAST OUR OWN corned beef- hand-sliced! Swirled rye bread, sauerkraut, Swiss cheese and 1000 Island dressing.

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Ingredients

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1
Brine the Beef
In a large pot, combine the beef brisket, corned beef spice mix, and water. Ensure the brisket is fully submerged. Bring to a boil over medium heat.
2
Simmer
Reduce the heat to low and cover the pot. Let the brisket simmer for about 3 hours or until tender. Check occasionally, adding water if necessary to keep the meat submerged.
3
Cool and Slice
Once cooked, remove the brisket from the pot and let it cool slightly. Slice the corned beef thinly against the grain for the sandwiches.

4
Prepare the Bread
Spread butter on one side of each slice of swirled rye bread.
5
Layer the Ingredients
On the unbuttered side of half the slices, layer the sliced corned beef, sauerkraut, Swiss cheese, and a generous drizzle of Thousand Island dressing.
6
Top the Sandwiches
Top with the remaining slices of rye bread, buttered side facing out.

7
Heat the Grill
Preheat a skillet or griddle over medium heat.
8
Grill the Sandwiches
Place the sandwiches on the skillet and grill for about 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.
9
Serve
Remove the sandwiches from the skillet, cut them in half, and serve immediately with extra Thousand Island dressing on the side if desired.