This post is all about how to make Reubens on Homemade Rye Bread for St. Patrick’s Day.
Disclosure
Published March 17, 2022
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you).
Reubens for St. Patrick’s Day has been a new tradition our family started three years ago, and I can honestly say before that, I had never eaten corned beef. However, we now eat Reubens a few times a year, and not just on St. Patrick’s Day. Just last week, when I was grocery shopping, ALDI had corned beef for sale. On a whim, I decided to buy one and also make Rye Bread. And now, as I sit here sharing this deliciousness with you, I scroll through images and realize that we ate all of the Reubens before I could get a decent picture of one plated. They were just that good.
What makes Corned Beef Special
Our family is not Irish, so we do not have ties to St. Patrick’s Day in a bigger way. To celebrate St. Patrick, the patron Saint of Ireland, the people of Ireland would feast on stew and roasted meats. However, once immigrants arrived in the United States, they opted for corned beef as a less expensive alternative.
Traditionally, Jewish groups ate corned beef as it was cured with salt and therefore sold as Kosher. When Irish immigrants came, they then purchased corned beef as an alternative. Using a brining solution to cure the beef brisket helps to tenderize the cut of meat.
The process to create corned beef takes anywhere from five-to-seven days and includes seasonings such as bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. These, in addition to the pink curing salt, salt-nitrite, gives corned beef the unique flavor and color.
In the 17th century, all grains were called “corn”. When beef brisket was placed in the brine solution, the spices were a similar size to the “corn”, also known as spices. Therefore, this brisket was named “corned beef”, as it was covered in salt pieces and spices the same size as grains like oats and barley.
Thanks to Food Network for this amazing information on corned beef. To learn more, click the link below.
What Is Corned Beef? And How To Cook Corned Beef | Cooking School | Food Network
How to Cook Corned Beef
There are many ways to take a corned beef brisket and cook it before making Reubens. Typically, I cook corned beef in my Crock-Pot, low and slow. Corned beef can also be baked in the oven or simmered on the stove.
To cook corned beef brisket in the oven, first preheat the oven to 300 degrees. Then place the beef brisket in a baking pan with 1-inch of water. Cover the meat with the contents of the spice packet. Then cook, covered, in the oven for 1 1/2-2 1/2 hours or until the temperature reaches 160 degrees. Once done, remove the corned beef from the pan and rest for 20-30 minutes, then cut the meat across the grain.
Corned Beef Brisket can also be simmered on a stove. To do this, place the brisket fat side down in a pan and cover with water. Add contents of the spice packet, cover the pot and bring to a boil. Then, reduce the heat to a simmer and cook for 1 1/2 hours to an internal temperature of 160 degrees. When done, remove the brisket from the pot, let rest on a cutting board for 20-30 minutes before slicing across the grain.
Follow me on Pinterest
Rye Bread for Reubens
Rye bread is a staple in most grocery stores through the year. However, shopping at ALDI, rye bread is hard to come by. Which is weird as ALDI has so many European foods. To combat the lack of rye bread when I want, I then buy Rye Flour and can have it on hand. Early in the morning, I baked two loaves of fresh rye bread to use with our delicious Reubens. Check out the recipe I used for homemade rye bread by clicking the link to my blog below.
Reubens Recipe
Ingredients
Rye bread
1000 Island Dressing
Sauerkraut
Corned Beef
Swiss Cheese
Butter
Directions for Reubens
1. Cook the corned beef brisket three different ways:
To cook in the oven: Firstly, preheat the oven to 300 degrees. Then place the beef brisket in a baking pan with 1-inch of water. Cover the meat with the contents of the spice packet. Then cook, covered, in the oven for 1 1/2-2 1/2 hours or until the temperature reaches 160 degrees.
Simmered on a stove: To do this, place the brisket fat side down in a pan and cover with water. Add contents of the spice packet, cover the pot and bring to a boil. Then, reduce the heat to a simmer and cook for 1 1/2 hours to an internal temperature of 160 degrees.
In a Crock-Pot: Place the corned beef brisket in the Crock-Pot ceramic container, then season with the seasoning packed provided if using. Place the cover on the pot and set the temperature on LOW for 6-8 hours or HIGH for 4-6 hours or until the temperature reaches 160 degrees.
2. When done, remove the brisket from the pot, let rest on a cutting board for 20-30 minutes before slicing across the grain. Cut the entire brisket to 1/4- to 1/2-inch-thick slices.
3. Heat a large griddle or skillet to 350 degrees. We use this skillet for eggs, pancakes, Reubens, open-faced sandwiches, tortillas, Naan and more. Click the link below for my recipe for Homemade Rye Bread.
4. Butter both sides of a slice of Rye Bread and place on the hot griddle.
5. When one side is toasted, flip the piece of bread.
6. Lay a piece of Swiss cheese on the toasted rye bread.
7. Lay a slice of corned beef on the cheese. This was Tyler’s job today, we tag-teamed Reuben’s assembly style!
8. Use a fork to scoop out 1 Tbsp sauerkraut and then spread it evenly over the corned beef.
9. Drizzle the sauerkraut with 1000 Island Dressing.
If you do not have 1000 Island Dressing on hand, you can make it from scratch! Click the link below for my recipe for 1000 Island Dressing.
10. Finally, top with the second piece of toasted rye bread.
Serve with extra 1000 Island Dressing on the side and enjoy!
This post was all about how to make Reubens on Homemade Rye Bread for St. Patrick’s Day.
~Monica
Reubens on Homemade Rye Bread for St. Patrick’s Day
Ingredients
- Rye Bread
- 1000 Island Dressing
- Swiss Cheese sliced
- Sauerkraut
- Corned Beef
Instructions
Crock-Pot Corned Beef
- Place the corned beef brisket in the Crock-Pot ceramic container, then season with the seasoning packed provided if using. Place the cover on the pot and set the temperature on LOW for 6-8 hours or HIGH for 4-6 hours or until the temperature reaches 160 degrees.
Simmer on the Stove
- To do this, place the brisket fat side down in a pan and cover with water. Add contents of the spice packet, cover the pot and bring to a boil. Then, reduce the heat to a simmer and cook for 1 1/2 hours to an internal temperature of 160 degrees.
Roasted in the Oven
- First preheat the oven to 300 degrees. Then place the beef brisket in a baking pan with 1-inch of water. Cover the meat with the contents of the spice packet. Then cook, covered, in the oven for 1 1/2-2 1/2 hours or until the temperature reaches 160 degrees.
- When done, remove the brisket from the pot, let rest on a cutting board for 20-30 minutes before slicing across the grain.
- Cut the entire brisket to 1/4- to 1/2-inch-thick slices.
- Heat a large griddle or skillet to 350 degrees.
- Butter both sides of a slice of Rye Bread and place on the hot skillet.
- When one side is toasted, flip the piece of bread.
- Lay a piece of Swiss cheese on the toasted rye bread.
- Lay a slice of corned beef on the cheese.
- Use a fork to scoop out 1 Tbsp sauerkraut and spread evenly over the corned beef.
- Drizzle the sauerkraut with 1000 Island Dressing.
- Finally, top with the second piece of toasted rye bread.
- Serve with extra 1000 Island Dressing on the side and enjoy!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Copyright: All content and photos on Monica's Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.
Leave a Reply