How to Cook a Corned Beef for Reuben Sandwiches?
To cook a perfect corned beef for Reuben sandwiches, aim for a tender and flavorful result by either slow cooking it with aromatics in a Dutch oven or braising pot, or utilizing a slow cooker for hands-off convenience; regardless of method, ensure the internal temperature reaches 203°F (95°C) for optimal tenderness.
The Undisputed King of the Reuben: Corned Beef
Corned beef, a salt-cured brisket, is the heart and soul of a truly memorable Reuben sandwich. But transforming a tough cut of meat into something melt-in-your-mouth requires understanding the process and applying a few key techniques. Let’s delve into the art of cooking corned beef specifically for this iconic sandwich.
Why Corned Beef and Reubens Are a Match Made in Heaven
The Reuben is a symphony of flavors and textures: the tangy sauerkraut, the creamy Russian dressing, the nutty Swiss cheese, and, of course, the savory corned beef. The salty, rich flavor of corned beef provides the perfect counterpoint to the other ingredients, creating a balanced and utterly satisfying experience. A well-cooked corned beef should be easily sliced and tender, holding its shape but offering little resistance to the bite.
Choosing the Right Cut: Point vs. Flat
While both point and flat cuts of corned beef will work, they have different characteristics:
Point Cut: This cut is more marbled with fat, leading to a richer flavor and more tender result, but it can also be more difficult to slice neatly. It’s excellent for shredded corned beef Reubens.
Flat Cut: This cut is leaner and more uniform in shape, making it easier to slice into even portions. It’s ideal for perfectly stacked Reubens where presentation is key.
Consider your preference and the desired outcome when making your choice. If in doubt, ask your butcher for their recommendation.
Two Paths to Tender Perfection: Braising and Slow Cooking
There are primarily two preferred methods for cooking corned beef for Reubens: braising in a Dutch oven or using a slow cooker. Both leverage low and slow cooking to break down the tough connective tissues and tenderize the meat.
1. Braising (Dutch Oven):
This method allows for more control over the cooking process and develops a richer, deeper flavor.
Ingredients:
- 1 (3-4 pound) corned beef brisket, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (12 ounces) beer or beef broth
- 1 cup beef broth (if using beer)
- 1 bay leaf
- 1 teaspoon black peppercorns
- Spice packet from corned beef (if included)
Instructions:
- Preheat oven to 325°F (160°C).
- Heat olive oil in a Dutch oven over medium-high heat. Sear the corned beef on all sides until browned. Remove from pot and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
- Pour in beer (or beef broth) and scrape up any browned bits from the bottom of the pot. Add beef broth if using beer.
- Return the corned beef to the pot, fat-side up. Add bay leaf, peppercorns, and spice packet.
- Bring the liquid to a simmer, then cover the Dutch oven and transfer to the preheated oven.
- Braise for 3-4 hours, or until the corned beef is fork-tender and reaches an internal temperature of 203°F (95°C).
- Remove the corned beef from the pot and let it rest for 15-20 minutes before slicing against the grain.
2. Slow Cooker Method:
This method is exceptionally convenient, requiring minimal hands-on time.
Ingredients:
- 1 (3-4 pound) corned beef brisket, rinsed
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 bay leaf
- 1 teaspoon black peppercorns
- Spice packet from corned beef (if included)
Instructions:
- Place onion, carrots, and celery in the bottom of a slow cooker.
- Place the corned beef on top of the vegetables, fat-side up.
- Add garlic, beef broth, bay leaf, peppercorns, and spice packet.
- Cook on low for 8-10 hours, or until the corned beef is fork-tender and reaches an internal temperature of 203°F (95°C).
- Remove the corned beef from the slow cooker and let it rest for 15-20 minutes before slicing against the grain.
Slicing Like a Pro: Against the Grain
The most crucial element in preparing corned beef for a Reuben is slicing it correctly. Locate the grain (the direction of the muscle fibers) and slice perpendicular to it. This shortens the muscle fibers, making each slice more tender and easier to chew. Failure to do this will result in tough, stringy slices.
Common Mistakes to Avoid
- Not Rinsing the Corned Beef: Rinsing removes excess salt and prevents the final product from being overly salty.
- Overcooking: While necessary for tenderness, overcooking can lead to dry, crumbly meat. Monitor the internal temperature closely.
- Under-seasoning: Don’t be afraid to add extra spices like mustard seeds, coriander, or allspice to enhance the flavor.
- Slicing with the Grain: This is the cardinal sin of corned beef preparation. Always slice against the grain.
The Perfect Reuben: Putting It All Together
Once your corned beef is cooked and sliced, it’s time to assemble the Reuben.
Ingredients:
- Rye bread
- Corned beef slices
- Sauerkraut, drained
- Swiss cheese slices
- Russian dressing
Instructions:
- Spread Russian dressing on two slices of rye bread.
- Layer corned beef, sauerkraut, and Swiss cheese on one slice of bread.
- Top with the other slice of bread.
- Butter the outside of the sandwich.
- Grill in a pan or on a griddle over medium heat until golden brown and the cheese is melted.
Frequently Asked Questions (FAQs)
1. Why is my corned beef so salty?
This is typically due to insufficient rinsing before cooking. Be sure to rinse the corned beef thoroughly under cold water to remove excess brine. Soaking it in cold water for a few hours, changing the water periodically, can also help draw out excess salt.
2. Can I cook corned beef in an Instant Pot?
Yes, the Instant Pot is a great option. Place the corned beef, aromatics, and liquid in the Instant Pot. Cook on high pressure for 70-80 minutes, followed by a natural pressure release of 15-20 minutes. Always check for an internal temperature of 203°F (95°C).
3. What’s the best way to store leftover corned beef?
Store leftover corned beef in an airtight container in the refrigerator for up to 3-4 days. To prevent it from drying out, keep it submerged in some of the cooking liquid.
4. Can I freeze cooked corned beef?
Yes, you can freeze cooked corned beef. Wrap it tightly in plastic wrap and then in a freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
5. How do I reheat corned beef without drying it out?
The best way to reheat corned beef is to gently simmer it in some of the cooking liquid. You can also steam it or reheat it in a microwave with a damp paper towel.
6. Can I use a different cut of beef for corned beef?
While brisket is the traditional cut, other cuts like round or chuck can be used, but they won’t have the same flavor or texture. Brisket is ideally suited for corning due to its fat content and connective tissue.
7. What’s the difference between Russian dressing and Thousand Island dressing?
Russian dressing is typically spicier and less sweet than Thousand Island dressing. Russian dressing contains ingredients like horseradish or chili sauce. Thousand Island typically includes sweet pickle relish. For a truly authentic Reuben, Russian dressing is preferred.
8. Do I need to use the spice packet that comes with the corned beef?
The spice packet adds flavor to the corned beef. While you can use it as is, you can also supplement it with your own spices to customize the flavor profile. Consider adding mustard seeds, coriander, or allspice.
9. How long should I let the corned beef rest after cooking?
Allowing the corned beef to rest for 15-20 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful final product.
10. Can I add potatoes and cabbage to the pot while cooking the corned beef?
Yes, adding potatoes and cabbage during the last hour of cooking is a classic way to prepare a complete corned beef and cabbage meal. However, for Reubens, it’s best to focus on the corned beef alone to maintain the pure flavor of the sandwich.
11. What if I don’t have beer or beef broth?
Water can be used as a substitute, but the flavor won’t be as rich. Consider adding a beef bouillon cube or some Worcestershire sauce to boost the flavor.
12. My corned beef is still tough after cooking for hours. What should I do?
If the corned beef is still tough, it likely needs more time to cook. Ensure there is enough liquid in the pot and continue cooking until the internal temperature reaches 203°F (95°C) and the meat is easily pierced with a fork. The low and slow cooking process is key for achieving tenderness.