How to Cook Corn Beef for Reuben Sandwiches
Nosotros seem to always retrieve Ireland when the subject of corned beefiness and cabbage comes upwards, only you might be surprised at the storied past of this dish. If y'all care to take a deep dive into the history of corned beef, I recommend this article in The New York Times. My favorite mode to eat corned beefiness is in the succulent sandwich made famous past Reuben Kulakofsky, the Reuben sandwich. Y'all don't need to wait for St. Patrick's Day, or fifty-fifty dinner fourth dimension tonight, for a bang-up Reuben sandwich. I am going to bear witness you How to Cook Corned Beef for Reuben Sandwiches any time of the year. You lot tin cook corned beef in a crock pot, instant pot, large skillet, or a large pot on the stove. In my opinion, slow braising in the oven is the all-time method for cooking corned beef for Reuben sandwiches.
The existent star of the original sandwich is the tender corned beef, just it would be zero without my Reuben sauce recipe. Slather your beef sandwiches with it and serve extra in a minor bowl for dipping. Don't think a jar of Russian dressing off the shelf will have the same result. You need to make the sauce!
Now, let'due south get started making the corned beefiness for a classic Reuben sandwich to rival the best local cafeteria.
Jump to:
- Ingredients
- Substitutions
- Variations of How to Cook Corned Beef for Reuben Sandwiches
- Instructions
- Recipe
Ingredients
- Corned Beefiness Brisket with spice packet
- The cut of meat used for corned beef is a beef roast referred to as a brisket. Corned beefiness differs from "brisket" in that it is salt cured. Any size corned beefiness brisket will work except for very minor briskets which might go too dry.
- For bootleg Reuben sandwiches I prefer the cut referred to as the flat versus the betoken.
- The flat is merely that, flat. It cooks evenly and slices beautifully for Reuben sandwiches.
- The signal works well for long cooking in a slow cooker or humid in a pot.
- The meat from the signal works best for shredding.
- Dijon Mustard
- Plainly or grainy does non matter. The mustard adds a piffling extra flavor, only its primary job is to go on the spices in identify.
Substitutions
I highly recommend making my Reuben Sauce recipe for the sandwich dressing. It is perfect. If y'all prefer, a good homemade Russian dressing, or a homemade Grand Island dressing volition work. I have never constitute a jarred dressing that I remember lives up to the best Reuben.
Sandwich bread for a Reuben is, past tradition, slices of rye bread. I prefer Jewish rye or marble rye, the latter beingness the most difficult to find. Dill rye is succulent on a adept Reuben likewise.
Slices of Swiss cheese are traditional for Reubens. I love the way a piece of melted cheese, especially Swiss cheese, oozes out from between the slices of bread.
Variations of How to Melt Corned Beef for Reuben Sandwiches
The Rachel sandwich is i of several variations on the Reuben sandwich. In identify of the classic corned beef and sauerkraut, a Rachel sandwich is ordinarily fabricated with turkey or pastrami, topped with coleslaw. The ingredients they share in common are Swiss cheese and rye bread.
Steps 13-21: Braising the corned beef.
- Encompass with aluminum foil and bake at 320 degrees for two hours.
- Remove the meat and check the internal temperature. Corned beef must exist at to the lowest degree 145 degrees for condom eating, just collagen and fat do non brainstorm to deliquesce until the temp reaches 190 degrees. The meat is safe to eat, but needs more time to tenderize. Mine is at 202 degrees and is starting to get tender, but needs more braising time.
- At this time you may discover that the fatty cap is showtime to shrink, causing the meat to curl. Apply a sharp knife to cut through the fat cap from side to side in a couple of places. This should release the fatty, assuasive the beef to maintain a apartment shape. Go along the fat cap in place, only score information technology. You will remove it subsequently but for now information technology will keep the meat from drying out.
- Flip the meat with the fat cap downwardly, encompass with foil and return to oven. Keep checking for desired tenderness every 10-15 minutes.
- Remove from oven to a cutting board when tender and discard liquid.
- Utilize a sharp knife to remove the fat cap. Discard the fat cap.
- Cut a small piece of meat off the end and taste for saltiness. Oftentimes the meat will be too salty for your liking at this point. The saltiness of the corned beef varies from supplier to supplier, just it is an easy fix if it is too salty.
- Bring enough h2o to near embrace the corned beefiness to a slow eddy in a saucepan over medium oestrus. Place the corned beef in the simmering water and reduce rut to medium low heat for five minutes. Take the meat out and taste once more. If it is however too salty, return it for some other 5 minutes. I generally ask my married man for a second stance at this betoken.
- If perfect, allow to cool earlier slicing. Detect the mode the grain of the meat runs in the final moving-picture show? You lot will see that when I slice it, I piece it against the grain, not in the same direction in the grain. This is the surreptitious to juicy, tender corned beefiness.
Recipe
How to Melt Corned Beef for Reuben Sandwiches
Oven-braising is a slap-up way to melt corned beefiness for the archetype Reuben sandwich without boiling out all the flavour.
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Wire rack
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Paper towels
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Small brush
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Sharp pocketknife
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9x11 baking pan
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Large skillet.
- 3.v pounds corned beef brisket with spice packet
- 1 tablespoon Dijon mustard regular or grainy
- Water
Prepare corned beef
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Remove brisket from parcel in the sink. Place a wire rack in sink.
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Remove spice packet. Rinse the juices from the spice packet and set aside. Turn on common cold water.
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Lay the brisket on the wire rack. Thoroughly rinse brisket in common cold running water. Turn the brisket over and repeat.
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Pat dry, leaving fat cap intact.
Prepping the corned beef
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Remove brisket from sink. Trim off any connective tissue on flesh side.
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Go out the fat cap intact. and castor that side with Dijon mustard.
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Turn the brisket over and brush the flesh side with Dijon mustard.
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Sprinkle the spices from the bundle on both sides.
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Identify the brisket in a baking pan. I used a 9x11 glass blistering dish. Add together a trivial water to come up up almost ½" in the baking dish.
Braising the corned beef
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Comprehend with aluminum foil and bake at 320 degrees for two hours.
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Remove the meat and check the internal temperature. Corned beef must be at to the lowest degree 145 degrees for safe eating, simply collagen and fat practice non begin to dissolve until the temp reaches 190 degrees. The meat is prophylactic to eat, simply needs more time to tenderize.
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At this time you may discover that the fat cap is first to compress, causing the meat to curl. Utilize a precipitous pocketknife to cut through the fat cap from side to side in a couple of places. This should release the fat, assuasive the beef to maintain a flat shape. Continue the fat cap in place, but score information technology. Y'all will remove it later but for at present it will keep the meat from drying out.
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Flip the meat with the fat cap down, cover with foil and render to oven. Continue checking for desired tenderness every x-fifteen minutes.
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Remove from oven to a cut board when tender and discard liquid.
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Use a sharp pocketknife to remove the fat cap. Discard the fat cap.
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Cut a pocket-size piece of meat off the end and sense of taste for saltiness. Oftentimes the meat will exist besides salty for your liking at this indicate.
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If the meat is also salty, bring enough water to nigh cover the corned beef to a slow boil in a bucket over medium rut. Identify the corned beef in simmering h2o for 5 minutes. Take the meat out and taste again. If it is still too salty, return information technology for another 5 minutes.
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If perfect, permit to cool earlier slicing. To become perfect tender slices yous need to slice AGAINST the grain of the meat.
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Notice the style the grain of the meat runs in the picture show. You will run into that when I slice it, I piece it against the grain, non in the direction of the grain.
Making the Reuben
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Butter ane side of each piece of staff of life and identify it, butter side downwardly, in a skillet over medium-low heat.
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Cover one side with a slice to two of Swiss cheese and the other side with the sliced corned beef. Pile information technology as high every bit you like.
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When the cheese melts and the meat heated through remove from heat. Top with my Reuben Sauce or Russian dressing. Yous tin add sauerkraut or coleslaw if you lot like or serve them on the side. Lay a spear of kosher dill pickle alongside the sandwich and serve hot.
Nutritional Annotation: The nutritional data is calculated the cooked weight of the meat which is slightly more than than half the raw weight. The breadstuff, condiments, and cheese are Non included in the calculation due to personal preference variables.
My Reuben Sauce Recipe
Diet Facts
How to Cook Corned Beefiness for Reuben Sandwiches
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Judge nutrition data is provided as a convenience and courtesy only. You lot are encouraged to do your own calculations if precise data is required.
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