How To Cook Corned Beef For A Reuben?

Variations of How to Cook Corned Beef for Reuben Sandwiches

One of the many variations of the Reuben sandwich is the Rachel sandwich. A Rachel sandwich typically substitutes turkey or pastrami for the traditional corned beef and sauerkraut and is topped with coleslaw. They both use rye bread and Swiss cheese as ingredients.

Steps 1-6: Rinsing the corned beef.

• Remove brisket from package. I highly recommend doing so in the sink.
• Place a wire rack in the sink.
• Remove spice packet. Rinse the juices from the spice packet and set aside.
• Turn on the cold water.
• Lay the brisket on the wire rack. Thoroughly rinse the brisket in cold running water. Turn the brisket over and repeat.
• Pat dry, leaving the fat cap intact.

Steps 7-12: Prepping the corned beef.

• Remove the brisket from the sink. Trim off any connective tissue on the flesh side.
• Leave the fat cap intact.
• Brush the fat cap side with Dijon mustard.
• Brush the flesh side with Dijon mustard.
• Sprinkle the spices from the packet on both sides.
• Place the brisket in a baking pan. Approximately 12″ of water should be added to the baking dish.

Steps 13-21: Braising the corned beef.

If meat is too salty proceed to next step.

• For two hours, bake at 320 degrees with an aluminum foil cover.
• Remove the meat and check the internal temperature. The minimum safe temperature for corned beef is 145 degrees, but collagen and fat don’t start to dissolve until the temperature reaches 190 degrees. Although the meat can be eaten, it needs more time to tenderize. Mine is starting to become tender at 202 degrees, but it needs more braising time.
• At this point, the meat may start to curl as the fat cap starts to shrink. Cut through the fat cap in a few spots from side to side using a sharp knife. The fat should be released as a result, keeping the beef’s flat shape. Keep the fat cap in place, just score it. It will prevent the meat from drying out until you remove it later.
• Return the meat to the oven after flipping it over with the fat cap facing down. Continue checking for desired tenderness every 10-15 minutes.
• when the food is tender, transfer to a cutting board and discard the liquid.
• Use a sharp knife to remove the fat cap. Discard the fat cap.
• Taste a small piece of meat that has been cut off the end for saltiness. At this point, the meat frequently becomes too salty for your tastes. Although corned beef’s saltiness varies from supplier to supplier, if it is too salty, it is simple to fix.
• In a pot over medium heat, slowly bring enough water to almost cover the corned beef to a boil. For five minutes, add the corned beef to the simmering water and lower the heat to medium-low. Take the meat out and taste it again. Return it for five more minutes if it’s still too salty. At this point, I typically ask my husband for a second opinion.
• If perfect, allow to cool before slicing. If you look at the last image, you can see how the meat’s grain runs; when I slice it, I do so against the grain, not in the same direction as the grain. This is the secret to juicy, tender corned beef.

How to Cook Corned Beef for Reuben Sandwiches

• Wire rack
• Paper towels
• Small brush
• Sharp knife
• 9×11 baking pan
• Large skillet.

• 3.5 pounds corned beef brisket with spice packet
• 1 tablespoon Dijon mustard regular or grainy
• Water

• Remove brisket from package in the sink. Place a wire rack in sink.
• Remove spice packet. Rinse the juices from the spice packet and set aside. Turn on cold water.
• Lay the brisket on the wire rack. Thoroughly rinse brisket in cold running water. Turn the brisket over and repeat.
• Pat dry, leaving fat cap intact.

Prepping the corned beef

• Remove brisket from sink. Trim off any connective tissue on flesh side.
• Leave the fat cap intact. and brush that side with Dijon mustard.
• Brush the flesh side of the brisket with Dijon mustard as you flip it over.
• Sprinkle the spices from the packet on both sides.
• Place the brisket in a baking pan. I used a 9×11 glass baking dish. Approximately 12″ of water should be added to the baking dish.

Braising the corned beef

• For two hours, bake at 320 degrees with an aluminum foil cover.
• Remove the meat and check the internal temperature. The minimum safe temperature for corned beef is 145 degrees, but collagen and fat don’t start to dissolve until the temperature reaches 190 degrees. Despite needing more time to tenderize, the meat is safe to consume.
• At this point, the meat may start to curl as the fat cap starts to shrink. Cut through the fat cap in a few spots from side to side using a sharp knife. The fat should be released as a result, keeping the beef’s flat shape. Keep the fat cap in place, just score it. It will prevent the meat from drying out until you remove it later.
• Return the meat to the oven, flip it over with the fat cap down, and wrap it in foil. Continue checking for desired tenderness every 10-15 minutes.
• when the food is tender, transfer to a cutting board and discard the liquid.
• Use a sharp knife to remove the fat cap. Discard the fat cap.
• Taste a small piece of meat that has been cut off the end for saltiness. At this point, the meat frequently becomes too salty for your tastes.
• In a pot over medium heat, slowly bring enough water to almost cover the corned beef to a boil if the meat is too salty. Place the corned beef in simmering water for 5 minutes. Take the meat out and taste again. Return it for five more minutes if it’s still too salty.
• If perfect, allow to cool before slicing. Slice against the grain of the meat for the most tender, ideal slices.
• Take note of how the meat’s grain is depicted in the image. You’ll notice that when I cut it, I do so against the grain rather than in the grain’s direction.

• Each slice of bread should be butter-side down and placed in a skillet over low heat.
• Spread a slice or two of Swiss cheese on one side and the sliced corned beef on the other. Pile it as high as you like.
• Remove from heat when the cheese has melted and the meat is thoroughly heated. Top with my Reuben Sauce or Russian dressing. If you’d like, you can serve coleslaw or sauerkraut on the side or add them. Serve the sandwich hot with a spear of kosher dill pickle on the side.

A rough nutritional breakdown is only offered as a convenience and courtesy. If precise information is needed, you are encouraged to perform your own calculations.

Our best efforts are made to guarantee that the estimated meal cost per serving is accurate. We use a meal cost analysis tool that calculates the price of a recipe based on the cost of groceries at a Walmart in northern California, where I live.

Corned Beef Reuben Sandwich on the Blackstone Griddle

FAQ

What is the best method for cooking corned beef?

Instead, cook corned beef over low heat, regardless of the cooking method. Cooking corned beef in the slow cooker or on the stovetop at a low, gentle simmer both produce consistently soft, tender slices.

What is the secret to tender corned beef?

After you have finished cooking the corned beef, always cut the meat against the grain. If you slice against the grain, the result will be more stringy and tough to chew on than if you do the opposite.

Is it better to boil or bake corned beef?

Really, the choice of whether to boil or bake corned beef is yours. When executed properly, both techniques result in a juicy, tender corned beef. Traditional recipes call for simmering corned beef in spiced water for about three hours, as in our corned beef and cabbage or glazed corned beef.

How long do you soak corned beef before cooking?

Soak. Before cooking, let the corned beef soak in warm water for at least two hours. This will facilitate the removal of copious amounts of salt used in the preparation of corned beef. We recommend letting it soak 30 minutes for every pound.