Corned Beef Reuben

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St. Patrick’s Day is just around the corner, I hope you have your corned beef, potatoes, and cabbage ready.  I’m married to an amazing Irish man, and we actually eat corned beef all year round.  I make an extra large batch of corned beef, most of the time in two crock pots.  The reason I do this is because we really, really like reubens!  In our house this is the most perfect sandwich ever made. 

Not only do we eat this often at home, we are also always on a quest to find the best reuben around town.  To date our favorite reuben sandwich at a restaurant is at The Elk in Spokane.  I would love to hear about your favorite place to eat a reuben, and while you tell me about that, you can try making this version at home.  It just might become your favorite sandwich too.

  • cooked corned beef
  • saurkraut
  • butter
  • swiss cheese
  • dark rye bread
  • thousand island dressing (mayo, ketchup, relish)
  • pickles

This is a simple list of ingredients, and honestly the amounts you use are really up to you.  It’s a sandwich, make it how you like it.

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  1. I’ve always bought a corned beef brisket, and I cook it with the fat side up in a crock pot with a little bit of liquid and the brine packet on low for 8-10 hours.  It has always been tender and juicy and just perfect.
  2. In a saute pan, on medium heat melt some butter, and then fry up your corned beef and sauerkraut. This is just to make the corned beef crispy, and to take out some of the liquid from the sauerkraut.  I do not like a soggy reuben.Canon camera October 2016 018
  3. Toast your bread, either in a toaster or in the oven, you can add butter to your bread also if you would like.
  4. I make my own version of a thousand island dressing, it is simply a mixture of mayonnaise, ketchup, and relish.Canon camera October 2016 002
  5. Now it is just time to assemble your perfect and mouthwatering delicious sandwich.  Spread the thousand island dressing on your toasted bread, and then top with corned beef, sauerkraut, and swiss cheese.  My husband also adds pickles to his sandwich, I keep my pickles on the side or speared with toothpicks.

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I will leave you with an Irish toast.  Slainte!

Here’s a toast to the roast that good fellowship lends, with the sparkle of beer and wine, may its sentiment always be deep my friends, and its taste be equally fine.

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