Low & Slow Corned Bison and Kraut

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 bison.)

The Low & Slow Corned Bison:

Our corned bison comes typically in a 3-4 pound shoulder 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 4 lb corned bison, you’ll yield about 16 sandwiches. But the best thing about it is the kraut and corned bison keep refrigerated well for those many late-night sandwiching opportunities.

During the reheating process, we will be adding the sauerkraut to the corned bison, allowing it to braise down very nicely.   

Cooking Equipment:

• 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.

Reheating Instructions:

• Reheat Smokehaus corned bison:

• Preheat your oven to 275 degrees F.

• In deep roasting pan, place corned bison

• Fill with water until the corned beef is submerged.

• Cover and place the pan in the oven.

• Check every 45 minutes to see if liquid needs replenishing and use a thermometer to temp the corned bison. 

• Continue this process until internal temp reaches 165.

• 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 bison out of pan to carve. Remember to always carve against the grain. Cut into 1/8th – 1/4 inch slices.

The Reuben '06

Sandwich assembly:

• 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 bison on on side of the bread.

• Add sauerkraut on top of corned bison.

• Put a slice of cheese on top of corned bison 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 is bubbly and melted.

• Pull out when finished and assemble.

Enjoy the sandwich cut into halves, and with a pickle!

Store leftover corned bison and kraut  for up to two weeks in the fridge.