Because in my world, you can eat like you’re Irish everyday!
St Patty’s Day may be over, but I am still getting requests for my corned beef reuben recipe! That’s okay with me…..you can make these fabulous corned beef reubens anytime you are feeling a little Irish!
I make these every year and have loved this recipe for as long as I can remember. It is simple, the beef is tender, and the flavor work so well together. I hope you love it!
Katie’s Corned Beef Reuben Recipe
-Marble Rye Bread
-Sliced Swiss Cheese
For the Corned Beef:
-3 bs corned beef brisket +spices that accompany beef
-1 large white onion, peeled and cut into quarters
-1 Bottle of Apple Cider Beef (I use Angry Orchard)
For the Sauce:
-1 cup mayo
-1 large garlic clover, grated and pressed
-1.4 cup ketchup
-2 Tbl sweet pickle relish
-1/2 tsp onion powder
-Salt and pepper as needed
Preparing the brisket:
Layer onion on bottom of crockpot, laying brisket on top (fat side up). Sprinkle with the pickling spices that accompanied beef. Pour beer over beed and cover, cooking for about 12 hours on low. You want brisket to be able to be shredded by fork when done cooking, so cook until it does. Shred when done to serve.
Preparing the sauce:
Mix all ingredients together and keep refrigerated. Trust me, it tastes so much better than the bottled thousand island dressing.
Putting it all together:
Butter one side of each slice of bread and top with the cheese, sauce, sauerkraut, and beef. I use a panini press, but you could use a regular frying pan. Serve with chips and a pickle and get ready for your family to ask for seconds!