Corned beef reuben

Is it even St. Patty’s day without corned beef?



Russian Dressing Ingredients:


1st rinse the excess brine off the corned beef. (optional)

In a large pot filled with water add the corned beef brisket along with the seasoning packet and bay leaves. Boil for 3-4 hours (turning every hour) or until the beef is tender. Poke the beef with a knife and if there is minimal resistance, it’s done. Remove the beef from the water and slice against the grain. 

In a medium size pan on medium heat, add a little oil and the sauerkraut (that has been rinsed “optional”). Sauté and season with salt and pepper. Once the sauerkraut is hot, drizzle a little maple syrup to taste and set aside. 

Slice the rye bread and spread the Russian dressing on the top and bottom slice of bread. Assemble the sandwich with a generous amount of the corned beef followed by Swiss cheese and some sauerkraut. 

In a large pan on medium heat, add some butter and toast the Reuben on both sides. 

Serve with pickles and a side of fries or chips. 



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