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.