Reuben sandwiches call for corned beef that’s been simmered until it’s soft enough to stack high without tearing. Knowing how to cook corned beef for reuben sandwiches is the key to a perfect deli-style result at home. This guide walks you through every step, from choosing the right cut to slicing it thin.
Corned beef is a brisket cured in a salty brine with spices. For a Reuben, you want it tender, not tough. The cooking method matters more than you think.
Let’s start with the basics. You don’t need a smoker or a pressure cooker. A simple pot on the stove does the job beautifully.
Choosing The Right Corned Beef For Reubens
Not all corned beef is created equal. For Reuben sandwiches, you want a flat cut brisket. It’s leaner and slices more evenly than the point cut.
Look for a piece with good marbling. Too much fat makes the sandwich greasy. Too little leaves it dry. Aim for about 3 to 4 pounds.
Pre-packaged corned beef often comes with a spice packet. Use it. That packet adds flavor to the cooking liquid.
If you can find uncured corned beef, that works too. Just adjust the cooking time slightly. Uncured meat cooks a bit faster.
How To Cook Corned Beef For Reuben Sandwiches
Here is the core method. Follow these steps for meat that shreds apart with a fork but holds together when sliced.
Step 1: Rinse And Prep The Meat
Take the corned beef out of its package. Rinse it under cold water for about 30 seconds. This removes excess salt from the surface.
Pat it dry with paper towels. Don’t skip this. Too much salt can ruin the flavor.
Place the meat in a large pot or Dutch oven. Use a pot that holds at least 6 quarts. You need room for the meat and liquid.
Step 2: Add Aromatic Liquids
Cover the corned beef with cold water. Add enough so the water sits about 2 inches above the meat.
Pour in a splash of apple cider vinegar. About 2 tablespoons. The vinegar helps tenderize the meat.
Toss in the spice packet that came with the beef. If you don’t have one, use a mix of black peppercorns, mustard seeds, coriander seeds, and bay leaves.
Add a quartered onion and a few cloves of garlic. These boost the flavor without overpowering the beef.
Step 3: Simmer, Don’t Boil
Bring the pot to a gentle boil over medium-high heat. Then reduce the heat to low. You want a steady simmer, not a rolling boil.
Boiling makes the meat tough. A gentle simmer keeps it tender. Bubbles should barely break the surface.
Cover the pot with a lid. Let it cook for about 3 to 4 hours. Check the meat after 3 hours. It should be fork-tender.
For a 4-pound brisket, plan on 3.5 to 4 hours. Smaller pieces cook faster. Larger ones take longer.
Step 4: Test For Doneness
Use a meat thermometer. The internal temperature should reach 190°F to 205°F. That’s the sweet spot for tender corned beef.
If you don’t have a thermometer, use a fork. Stick it into the thickest part. The fork should slide in with little resistance.
If the meat resists, cook it longer. Check every 30 minutes. Overcooking makes it dry, so don’t go past 4.5 hours.
Step 5: Rest And Slice
Once done, remove the corned beef from the pot. Let it rest on a cutting board for 10 to 15 minutes. Resting lets the juices redistribute.
Slice against the grain. Cutting with the grain makes the meat chewy. Against the grain gives you tender, easy-to-chew slices.
Use a sharp knife. A serrated knife works well. Slice as thin as you can. Thin slices stack better on a Reuben.
Alternative Cooking Methods
Stovetop simmering is the classic method. But you have other options. Each gives slightly different results.
Slow Cooker Method
Place the rinsed corned beef in a slow cooker. Add water, vinegar, and spices as above. Cook on low for 8 to 10 hours.
This method is hands-off. The meat comes out very tender. It’s great for busy days.
Check the liquid level after 4 hours. Add more water if needed. The meat should stay submerged.
Instant Pot Or Pressure Cooker Method
For a faster option, use a pressure cooker. Place the corned beef in the pot with 2 cups of water and spices.
Cook on high pressure for 90 minutes. Let the pressure release naturally for 15 minutes. Then quick release the rest.
This method saves time. The meat is tender but slightly firmer than stovetop. Slice it thin for best results.
Oven Braising Method
Preheat your oven to 300°F. Place the corned beef in a roasting pan. Add water, vinegar, and spices until the meat is half submerged.
Cover tightly with foil. Braise for 3 to 4 hours. Check after 3 hours for doneness.
This method gives a richer flavor. The dry heat concentrates the taste. It’s a good choice if you want a deeper flavor profile.
Tips For Perfect Corned Beef Every Time
These small details make a big difference. Follow them for consistent results.
- Don’t skip the rinse. It removes surface salt and prevents an overly salty sandwich.
- Use a large pot. Crowding the meat leads to uneven cooking.
- Keep the liquid level consistent. Add hot water if it evaporates too much.
- Let the meat rest before slicing. Cutting too soon makes it fall apart.
- Slice against the grain. Look for the direction of the muscle fibers and cut perpendicular to them.
One common mistake is boiling the meat. Always simmer. Boiling makes the meat stringy and dry.
Another mistake is overcooking. Corned beef can go from tender to mushy quickly. Check it frequently after 3 hours.
If you plan to make Reuben sandwiches the next day, cook the corned beef a day ahead. Refrigerate it overnight. Cold meat slices more cleanly.
Building The Perfect Reuben Sandwich
Now that your corned beef is ready, let’s assemble the sandwich. The Reuben has five key components.
Ingredients You’ll Need
- 2 slices of rye bread (marble or dark rye)
- 3 to 4 ounces of cooked corned beef, sliced thin
- 2 slices of Swiss cheese
- 1/4 cup of sauerkraut, drained
- 2 tablespoons of Russian or Thousand Island dressing
- Butter for grilling
Assembly Steps
- Butter one side of each bread slice. Place them butter-side down on a cutting board.
- Spread dressing on the unbuttered side of both slices.
- Layer the corned beef on one slice. Pile it high. Use about 4 to 5 slices.
- Add the Swiss cheese on top of the beef.
- Place the sauerkraut on the other slice of bread. Press it down gently.
- Close the sandwich. The buttered sides should be on the outside.
Grilling The Sandwich
Heat a skillet or griddle over medium heat. Place the sandwich in the pan. Cook for 3 to 4 minutes per side.
Press down with a spatula. This helps the cheese melt and the bread get crispy. Flip carefully.
The bread should be golden brown and the cheese fully melted. Serve immediately.
For extra crispiness, use a panini press. It toasts both sides at once. The result is a flat, evenly cooked sandwich.
Some people like to toast the bread separately. That’s fine too. But grilling the whole sandwich gives a better texture.
Common Mistakes And How To Avoid Them
Even experienced cooks make errors. Here are the most common ones with fixes.
Mistake 1: Soggy Bread
Wet sauerkraut makes bread soggy. Drain it well. Squeeze out excess liquid with your hands or a paper towel.
Toast the bread lightly before assembling. This creates a barrier against moisture.
Mistake 2: Tough Corned Beef
Tough meat means it wasn’t cooked long enough. Simmer until fork-tender. Don’t rush the process.
If your meat is still tough after 4 hours, keep cooking. Check every 30 minutes until it softens.
Mistake 3: Too Much Salt
Corned beef is naturally salty. Rinsing helps. Also, use low-sodium sauerkraut and dressing.
Taste the meat before assembling. If it’s too salty, soak it in fresh water for 30 minutes after cooking.
Mistake 4: Cheese Not Melting
Cold cheese doesn’t melt well. Let the cheese sit at room temperature for 10 minutes before using.
Cover the pan with a lid while grilling. The trapped heat melts the cheese faster.
Frequently Asked Questions
Can I use store-bought corned beef for Reuben sandwiches?
Yes, but it’s often already cooked. You can use it directly. But homemade corned beef has better texture and flavor.
How long does cooked corned beef last in the fridge?
Store it in an airtight container for up to 5 days. Slice it just before using to keep it fresh.
Can I freeze cooked corned beef?
Yes. Wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
What’s the best bread for a Reuben sandwich?
Rye bread is traditional. Marble rye or dark rye both work. Sourdough is a good alternative if you don’t have rye.
Do I need to use Russian dressing?
Thousand Island dressing is a common substitute. Both work well. Russian dressing is slightly spicier.
Final Thoughts On Cooking Corned Beef For Reubens
Mastering how to cook corned beef for reuben sandwiches takes practice. But the results are worth it. Tender, flavorful meat makes a sandwich that rivals any deli.
Start with a good cut of meat. Simmer it low and slow. Slice it thin against the grain. Assemble your Reuben with care.
Don’t be afraid to experiment. Try different spice blends or cooking liquids. Add a splash of beer or broth for extra flavor.
The key is patience. Corned beef needs time to break down. Rushing leads to tough meat. Give it the time it deserves.
Once you’ve made your own corned beef, you’ll never go back to store-bought. The texture is superior. The taste is richer.
So grab a pot, some rye bread, and Swiss cheese. You’re ready to make a Reuben sandwich that will impress everyone.
Remember, the best corned beef is cooked with care. Simmer it gently. Slice it carefully. Stack it high on your sandwich.
Enjoy your homemade Reuben. It’s a classic for a reason.