Food by VICE

Corned Beef Reuben Sandwich Recipe

Corned beef, Russian dressing, swiss cheese, sauerkraut, rye bread. Do it.

by Wise Sons
Sep 22 2017, 11:00pm

"This gets all over the place."

Servings: 1

to brine
6 1/2 tablespoons fine ground sea salt
5 tablespoons white sugar
1 1/4 tablespoons brown sugar
1 1/4 tablespoons honey
1 1/4 tablespoons pink salt
1 teaspoon garlic, chopped
1/2 teaspoon mustard seed
1/4 teaspoon coriander
6 1/3 cups warm water
6 pounds brisket (flat portion with fat cap)

to cook
1 bottle strong beer
2 1/2 teaspoons pickling spice
2 tablespoons unsalted butter

Russian dressing
½ cup mayonnaise
spoon of ketchup to taste
spoon of relish to taste
pinch of salt

2 each slices rye bread
2 tablespoons butter
2 each slices swiss cheese
sauerkraut, to taste
kimchi, optional


1. Begin by making a brine: Put all the ingredients in a container (8 quart if one is available). Add warm water to dissolve the brine's ingredients. Agitate. Then add some ice to cool before adding your raw beef to the solution. Make sure the meat is completely submerged. Use a plate or bowl to weigh it down. Leave in your fridge for one week, agitating every few days.

2. Next remove the beef from the brine. Put it in water in a large pot on the stove and simmer after adding a bottle of beer and pickling spice. Once the beef is heated, remove from the pot and cut in thin slices against the grain.

3. Spread the Russian dressing on both slices of rye bread.

4. Toast the two slices of rye bread in a pan by melting 2 tablespoons of butter in the pan, keeping the sauce side of the bread up. Add a slice of cheese to each slice of bread. Toast bread in the pan until the cheese melts. Remove the bread from the pan and top the sandwich with corned beef slices.

5. Add sauerkraut to the sandwich, or try kimchi for a spicier version.

From How-To: Make a Corned Beef Sandwich with Wise Sons Deli