Corned beef is good, really good. But it is on the quality spectrum just like pizza and tacos. Someone will always find a way to make it more processed and convenient for the consumer, ultimately making it an oversalted, flavorless “mystery meat”. It is not.
To keep a long story short, my childhood interactions with corned beef were about as Midwestern/low budget/coupon clipping as you can imagine. Think Hormel Corned Beef Hash in a can for breakfast, Carl Buddig Corned Beef sandwiches for lunch, and Shit on a Shingle for supper. Thankfully that all changed in my “culinary enlightenment years” of college and now present day.
At the Smokehaus, preservation is the underlying concept with all our amazing deli products and corned beef is one that we are very proud of – and no – it’s not just for St. Patrick’s Day. Try it any day of the week on our O6 sandwich (our version of the classic Reuben Sandwich). But in this case, I am going to show you how to use our cooked corned beef to make your own Reubens at home.
We’ve done all the hard work for you for this recipe. We’ve brined the brisket for 5 days, cooked it for 7 hours in liquid, chopped the green cabbage, fermented it for a month (creating “young” sauerkraut), and finally packaged it all and sent it to your door.
Low & Slow Corned Beef with Hausmade Sauerkraut Recipe:
Ingredients/accoutrements bought beforehand:
- Seeded Rye Bread (I prefer Levy’s Real Jewish Rye)
- Butter, for toasting bread during sandwich assembly
- Swiss Cheese
- Russian Dressing
- Pickles (venture from the standard dill pickle. If you haven’t tried half sour pickles, you’re missing out.)
- Sauerkraut (We sell our kraut in 16 oz jars. For this recipe I suggest two jars, 32 oz worth of kraut. We will be braising down the kraut with the corned beef.)
The Low & Slow Corned Beef:
Our corned beef comes typically in a 2-3 pound brisket cut. And remember, they come fully cooked so we are just reheating while we are cooking down the sauerkraut. Typically we portion our sandwiches with ¼ pound of protein – so with a full 3 lb corned beef, you’ll yield about 12 sandwiches. But the best thing about it is the kraut and corned beef keep refrigerated well for those many late-night sandwiching opportunities.
During the reheating process, we will be adding the sauerkraut to the corned beef, allowing it to braise down very nicely.
- Deep roasting pan or large dutch oven with lid. Pan should be at least 6 inches deep.
- Tin foil for baking pan.
- Sheet pan for toasting cheese and bread.
Reheat time is on average 45 minutes per pound.
- Preheat your oven to 275 degrees F.
- In deep roasting pan, place corned beef.
- Add sauerkraut
- Fill with water until the corned beef is submerged.
- Cover and place pan in oven.
- Check every 45 minutes to see if liquid needs replenishing.
- After the appropriate amount of time has passed, pull pan out and allow to cool for 20 minutes.
- After cooling time has passed, pull corned beef out of pan to carve. Remember to always carve against the grain. Cut into 1/8th – 1/4 inch slices.
The Reuben 06
- On a sheet pan, butter one side of each piece of bread. Place bread on sheet pan.
- Apply Russian Dressing on each slice of bread.
- Pile the cut corned beef on on side of the bread.
- Add sauerkraut on top of corned beef.
- Put a slice of cheese on top of corned beef and kraut and one slice on other piece of bread.
- Turn oven on to broil and place sheet pan/sandwich in oven.
- Broil/bake until cheese and bubbly and melted.
- Pull out when finished and assemble.
Enjoy the sandwich cut in half and with a pickle!
Store leftover corned beef and kraut for up to two weeks in the fridge.