Zach's Style Corned Beef & Slaw Reuben Recipe
Slow roasted corned beef sliced thin with house-made cole slaw, thousand island dressing and Swiss cheese, topped with pickle, served with fries
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Ingredients
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Corned Beef
Cole Slaw
Reuben Assembly
Fries
Method
Corned Beef
- 1
Prepare the Corned Beef
In a large pot, combine the corned beef brisket, water, pickling spice, and garlic cloves. Bring to a boil over high heat.
- 2
Slow Cook
Reduce heat to low and cover the pot. Let it simmer for about 3 hours, or until the meat is tender. Check occasionally to ensure there is enough water, adding more if necessary.
- 3
Cool and Slice
Once cooked, remove the corned beef from the pot and let it cool slightly. Slice thinly against the grain.
Cole Slaw
- 4
Prep the Vegetables
Shred the cabbage and grate the carrots. Place them in a large mixing bowl.
- 5
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 6
Combine and Chill
Pour the dressing over the shredded cabbage and carrots, tossing to coat well. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Reuben Assembly
- 7
Assemble the Reuben
Spread butter on one side of each slice of rye bread. On the unbuttered side, layer Swiss cheese, sliced corned beef, cole slaw, and Thousand Island dressing. Top with another slice of rye bread, buttered side up.
- 8
- 9
Add Pickles and Serve
Remove the sandwiches from the skillet, add pickles on top, and slice in half before serving.
Fries
- 10
Prepare Fries
Cook the frozen French fries according to package instructions until crispy and golden. Serve alongside the Reuben sandwiches.