How To Cook Corned Beef For Reuben Sandwiches

ByLily

Building a proper Reuben starts with corned beef that’s been cooked until it slices thin without crumbling apart. If you want to know how to cook corned beef for reuben sandwiches, the method matters more than the brand you buy. A dry, shredded brisket ruins the stack. A tender, sliceable one holds everything together.

This guide walks you through picking the right cut, cooking it low and slow, and slicing it the right way. You will also get a quick look at how the meat fits into the classic sandwich.

Why The Cooking Method Matters For A Reuben

A Reuben is a balancing act. You have rye bread, Swiss cheese, sauerkraut, Russian dressing, and corned beef. Each layer needs to hold its shape.

If the beef falls apart into strings, the sandwich turns into a mess. You want thin, neat slices that fold over the kraut without turning to mush. That means gentle heat and a long cook time.

High heat tightens the muscle fibers and squeezes out moisture. Low heat breaks down connective tissue while keeping the meat juicy. The difference shows up on the cutting board.

How To Cook Corned Beef For Reuben Sandwiches

There are three reliable ways to cook corned beef for a Reuben: simmering, oven braising, and pressure cooking. Each one works. Pick based on the time you have and the equipment in your kitchen.

Option 1: Simmering On The Stovetop

This is the classic method. It gives you moist meat and a flavorful broth you can save for later.

  1. Rinse the corned beef under cold water to remove excess surface salt.
  2. Place it in a large pot and cover with cold water by about an inch.
  3. Add the spice packet that came with the brisket. Toss in a few garlic cloves, a bay leaf, and a quartered onion if you like.
  4. Bring the water to a bare simmer. Do not let it boil hard.
  5. Cook for about 50 minutes per pound. A three-pound brisket needs roughly two and a half hours.
  6. Check tenderness with a fork. It should slide in with light resistance, not a fight.
  7. Let the meat rest in the liquid for 20 minutes off the heat before slicing.

Keep the heat low. A rolling boil makes the meat tough and stringy. Patience pays off here.

Option 2: Oven Braising

Braising gives you a slightly firmer texture that slices beautifully. It also frees up your stovetop.

  1. Preheat your oven to 300°F (150°C).
  2. Rinse the brisket and pat it dry.
  3. Set it in a Dutch oven or roasting pan. Add the spice packet, garlic, and enough water or beef broth to come halfway up the meat.
  4. Cover tightly with a lid or foil.
  5. Braise for about 3 hours for a three-pound piece, or until fork tender.
  6. Rest the meat for 20 to 30 minutes before slicing.

The covered environment traps steam, which keeps the beef moist. Just do not skip the rest. Slicing hot meat makes it shred.

Option 3: Pressure Cooking For Speed

Short on time? A pressure cooker gets you tender corned beef in about a third of the time.

  1. Rinse the brisket and place it in the cooker with the spice packet.
  2. Add water or broth to cover about half the meat.
  3. Cook on high pressure for 20 minutes per pound.
  4. Let the pressure release naturally for 15 minutes, then quick release the rest.
  5. Rest the meat for 20 minutes before slicing.

The texture comes out slightly softer than the oven method. It still works fine for sandwiches if you chill it briefly before cutting.

How To Slice Corned Beef For Reubens

Slicing is where good corned beef either shines or falls apart. Follow these rules.

  • Always slice against the grain. Look for the lines running through the meat and cut perpendicular to them.
  • Chill the cooked brisket in the fridge for an hour or two. Cold meat slices thinner and cleaner.
  • Aim for slices about 1/8 inch thick. Too thick and the sandwich gets chewy. Too thin and the meat tears.
  • Use a sharp knife or an electric slicer. A dull blade crushes the meat.
  • Cut on a slight angle for wider, more sandwich-friendly slices.

If you plan to serve the meat warm, slice it cold and then warm the slices gently in a splash of broth. This keeps the shape intact.

Common Mistakes To Avoid

  • Boiling instead of simmering. High heat equals tough meat.
  • Skipping the rest. Resting lets the juices settle back into the fibers.
  • Slicing with the grain. This gives you long, chewy strands that do not bite cleanly.
  • Overcooking past fork tender. The meat will still shred even at low heat if you push it too far.
  • Forgetting to rinse. The surface brine can make the final sandwich too salty.

Putting The Reuben Together

Once your corned beef is cooked and sliced, the sandwich comes together fast. Butter two slices of rye. Pile on Swiss cheese, sauerkraut, and a generous stack of beef. Add Russian or Thousand Island dressing.

Grill it in a pan over medium heat until the bread is crisp and the cheese melts. Flip once, pressing gently with a spatula.

The beef does most of the work. Cook it slow, slice it thin, and your Reuben will hold together from the first bite to the last.

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