How to Cook Corned Beef for Reubens? The Ultimate Guide
Cooking corned beef for Reubens requires a specific approach to achieve the perfect balance of tender texture and savory flavor. To perfectly cook corned beef for Reubens, you should slow-cook the brisket until fork-tender, then slice it thinly against the grain for optimal texture in your sandwich.
Why Slow Cooking is Key
Corned beef, typically brisket, is a tough cut of meat. Its abundance of connective tissue requires a low and slow cooking method to break down the collagen and transform it into gelatin, resulting in a tender and juicy outcome. Rushing the process will only yield a tough, chewy piece of meat, undesirable for a satisfying Reuben.
Preparing the Corned Beef
Proper preparation sets the stage for a delicious corned beef. While some corned beef comes pre-brined, others might require soaking to reduce excess salt.
- Rinse the corned beef: Remove it from its packaging and rinse under cold water. This helps remove any surface slime or excess salt.
- Soaking (optional): If the corned beef seems excessively salty (a taste test can help determine this), soak it in cold water for several hours, changing the water periodically. This helps draw out some of the salt. Pre-packaged corned beef often includes a spice packet. Use it!
Choosing Your Cooking Method
Several cooking methods can yield excellent results. Each offers different advantages:
- Slow Cooker: A set-it-and-forget-it option that’s ideal for busy cooks. The consistent low heat ensures even cooking and tender meat.
- Oven: Provides consistent heat and allows for browning of the meat.
- Stovetop: Requires more attention but allows for better control of the cooking process.
- Instant Pot: Offers the fastest cooking time while still achieving tenderness.
| Cooking Method | Pros | Cons | Estimated Time |
|---|---|---|---|
| Slow Cooker | Hands-off, even cooking | Can take a long time | 8-10 hours |
| Oven | Consistent heat, browning possible | Requires more monitoring than slow cooker | 3-4 hours |
| Stovetop | More control over cooking | Requires constant monitoring | 3-4 hours |
| Instant Pot | Fastest cooking time, tender results | Can be tricky to avoid overcooking | 90-120 minutes |
The Cooking Process
Regardless of your chosen method, the core steps remain similar:
- Place the corned beef in your chosen cooking vessel: This could be a slow cooker, Dutch oven, stockpot, or Instant Pot.
- Add aromatics: Onions, garlic, carrots, celery, and the spice packet that comes with the corned beef are all excellent additions.
- Cover with liquid: Use water, beef broth, or a combination of both. Ensure the corned beef is fully submerged.
- Cook according to your chosen method (see table above).
- Check for doneness: The corned beef is done when it’s fork-tender, meaning a fork inserted into the thickest part of the meat meets little resistance.
- Let it rest: Once cooked, remove the corned beef from the cooking liquid and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist final product.
Slicing the Corned Beef
Slicing is crucial for the perfect Reuben. Always slice against the grain to shorten the muscle fibers, making the meat easier to chew. Use a sharp knife or a meat slicer for the thinnest possible slices. Thinner slices are key for layering in a Reuben. Aim for slices about 1/8 inch thick.
Common Mistakes
- Overcooking: Results in dry, stringy corned beef.
- Undercooking: Leads to tough, chewy corned beef.
- Slicing with the grain: Makes the meat difficult to chew.
- Not resting the meat: Results in a loss of juices and a drier final product.
Assembling the Perfect Reuben
Now that you have perfectly cooked and sliced corned beef, you’re ready to assemble the ultimate Reuben sandwich:
- Rye Bread: Grilled or toasted.
- Thousand Island Dressing: Adds tanginess and moisture.
- Sauerkraut: Provides a sour counterpoint to the richness of the corned beef. Squeeze out excess liquid before layering.
- Swiss Cheese: Melts beautifully and complements the other flavors.
Frequently Asked Questions (FAQs)
How long should I cook corned beef per pound?
The cooking time varies depending on the method used. In a slow cooker, expect 8-10 hours on low. In the oven or on the stovetop, plan for 3-4 hours. An Instant Pot can drastically reduce cooking time to 90-120 minutes. Always check for fork-tenderness to ensure the meat is cooked through.
Do I need to soak my corned beef before cooking?
Soaking is optional, but recommended if your corned beef seems very salty. Soaking in cold water for several hours, changing the water periodically, can help draw out excess salt. Taste a small piece of the raw corned beef to assess its saltiness.
What liquid should I use to cook corned beef?
You can use water, beef broth, or a combination of both. Beef broth will add more flavor, but water works just fine. Ensure the corned beef is fully submerged in the liquid.
What vegetables should I add to the cooking liquid?
Onions, garlic, carrots, and celery are all excellent additions. They add flavor to the cooking liquid and can be served as a side dish. Avoid adding vegetables that will become overly mushy during the long cooking process.
Should I remove the fat cap from the corned beef before cooking?
Removing the fat cap is a matter of preference. Some people prefer to leave it on for added flavor, while others prefer to trim it off to reduce the fat content. If you choose to leave it on, score the fat cap lightly to allow the flavors to penetrate.
How do I know when the corned beef is done?
The corned beef is done when it’s fork-tender. This means a fork inserted into the thickest part of the meat meets little resistance. The internal temperature should reach approximately 200-205°F (93-96°C).
Why is my corned beef tough?
Tough corned beef is usually a result of undercooking or slicing with the grain. Ensure you cook the corned beef until it’s fork-tender and always slice against the grain.
Can I cook corned beef in the Instant Pot?
Yes, the Instant Pot is a great way to cook corned beef quickly. Use the pressure cook setting and cook for approximately 90-120 minutes, depending on the size of the corned beef. Follow the same steps for adding aromatics and liquid.
How do I prevent my corned beef from being too salty?
Soaking the corned beef before cooking is the best way to prevent it from being too salty. You can also use low-sodium beef broth in the cooking liquid.
Can I freeze cooked corned beef?
Yes, cooked corned beef freezes well. Let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before using.
What can I do with leftover corned beef?
Leftover corned beef can be used in a variety of dishes, such as corned beef hash, corned beef and cabbage, or even sliced into a salad. The possibilities are endless.
Is flat-cut or point-cut corned beef better for Reubens?
Flat-cut is generally preferred for Reubens. It’s leaner and more uniform in thickness, making it easier to slice thinly and evenly. Point-cut is fattier and more flavorful, but it can be more challenging to slice. The choice ultimately depends on your personal preference.