The Reuben sandwich meets slow cooker magic. Easy-to-make, budget friendly, delicious.
The Reuben is a kosher-style delicatessen sandwich, and I say kosher-style because it may not be considered kosher by some according to Jewish dietary regulations of kashrut. This is due to the cheese it uses not following specific guidelines used in any meat-based animal product which would also include dairy. For this reason, many dairy products are excluded from kosher foods all together despite the fact that cheese does in fact come from cows which have split hooves; a requirement for kosher foods.
Nevertheless, I can assure you that the above paragraph is the most difficult thing to understand about this recipe. After all this is a slow cooker recipe, which means you can let this corned beef brisket slow cook and simmer on low heat for hours while you do all those wonderful things you have to do throughout your day.
You can also use this recipe for the corned beef brisket by itself, and prepare it by the slice and serve it for dinner. I recommend some honey glazed baked baby carrots, and some charred cabbage to compliment the corned beef brisket if that’s the route you choose to take.
As for our Crock Pot Corned Beef Reuben, we’re going to stick to the deli route and serve it as a sandwich. Now what’s cool about this recipe is that once it’s slow cooked, you can prepare this sandwich to your liking. Once you build the sandwiches you can serve it at room temperature, or even refrigerate them and have them tomorrow they’re still great served cold.
One of my favorite ways to have this sandwich is to grill it in a skillet as a grilled cheese sandwich! Everything gets all melty and the bread gets nice and crispy. You can even throw the corned beef brisket into a skillet and sauté it with some whole grain mustard before adding it to the sandwich, which you can now grill in the skillet as a grilled cheese. There are a lot of ways to prepare a Reuben.
I’m going to give you the base recipe. The meat, cheese, bread, and kraut. I omitted the Russian dressing, which you could also use Thousand Island, simply because it’s a great addition but won’t work if you’re going to refrigerate these over night to have them for lunch the next day. But don’t get me wrong, the addition of Russian or Thousand Island dressing is very popular with Reubens around the world.
So with all that said, let’s get to it!
Ingredients: (Makes 4 Sandwiches)
- 2 lbs. Flat Cut Corned Beef Brisket
- 2 Cups Chicken Stock
- 1 Cup Pinot Grigio
- 8 Slices Pepperidge Farm Rye Bread
- 8 Slices Swiss Cheese
- 8 Ounces Sauerkraut
Nutrition Facts: (Per 1 Sandwich)
- Calories: 492.5
- Total Fat: 26.9g
- Cholesterol: 25.6mg
- Sodium: 346.7mg
- Total Carbohydrates: 20.6g
- Dietary Fiber: 2.3g
- Sugar: 2.3g
- Protein: 31g
- Vitamin D: 0%
- Calcium: 22.8%
- Iron: 11.2%
- Potassium: 151.3mg
- Vitamin A: 5.1%
- Vitamin C: 8.7%
Directions:
- Add 2 lbs. Corned Beef Brisket fat cap side facing up to a 4.5 quart slow cooker. Add 1 Cup Pinot Grigio, and about 2 Cups of Chicken Stock. The key is to stop filling just before you submerge the brisket completely. You don’t want to boil it, you want to simmer the meat in broth. With a 4.5 quart CrockPot your ingredient to space ratio should be between 1/2 and 2/3, which is correct.
- Add seasoning packet that comes with your Corned Beef then cover and let cook on LOW for 8 hours.
- At 8 hours remove brisket from Crock Pot and place it on a cutting board. Bear Paws make this task very easy. From your cutting board use two forks, or in my case a pair of Bear Paws, to shred brisket. You can remove the fat cap if you prefer, which is so melty at this point your hands can almost wipe it off.
- Once shredded you can now build your sandwich. Take a slice of Rye Bread and add one slice of Swiss Cheese. From there add 1/4 of your shredded meat, or about 8 ounces. Add a second slice of Swiss Cheese, about 2 ounces of Sauerkraut, and the top slice of Rye Bread.
- Cut in half and serve immediately. You can also store these sandwiches, already cut in half would be best, in the refrigerator for lunch tomorrow! These sandwiches can also be cooked in a skillet as a grilled cheese which is amazing if you have the time and don’t mind the extra cleanup.
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