Corned beef reubens

Corned Beef Reubens with Pickled Sprouts and Horseradish Thousand Island


  • 12 slices marble rye
  • 12 slices Swiss cheese
  • Butter
Corned Beef:
  • 3 pounds corned beef brisket
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons brown sugar
  • 1 pound Brussels sprouts, trimmed and sliced thin
  • 1 cup water
  • 1 cup white or rice wine vinegar
  • ¼ cup sugar
  • 1 tablespoon pickling spice
  • 1 bay leaf
  • ¼ teaspoon red chili flakes
  • 1 tablespoon salt
Thousand Island:
  • 1 cup mayonnaise
  • 1 tablespoon dill relish
  • 3 tablespoons ketchup
  • 1½ tablespoons horseradish


To Braise the Beef:

Place the brisket into a Dutch oven or 5 QT SmartSteam. Add enough water to cover the meat. Bring it to a boil on the stove. Reduce the heat to low, cover the pan and simmer for 4-5 hours, until the beef is tender but not quite falling apart.

Heat the oven to 400°F. Place the brisket on a medium baking sheet.

Mix together the mustard and brown sugar, and spread it over the brisket. Bake the brisket for 20 minutes, or until the glaze is thick and starting to brown. Let the beef rest for 10 minutes before slicing into ½-inch thick slices.

For the Pickled Brussels Sprouts:

Bring the water, vinegar, salt, sugar and spices to a boil. Remove the mixture from the heat. Place the Brussels sprouts in a medium, non-reactive bowl. Pour the pickling liquid over them and refrigerate for 1 hour to overnight. Drain before using.

For the Thousand Island:

Whisk together the mayonnaise, relish, ketchup and horseradish.

To Assemble the Reubens:

Butter one side of each of the twelve slices of bread. Spread a good tablespoon or so of the thousand island dressing on the unbuttered side of each piece of bread. Top six slices with the Swiss cheese (two slices each), about a ¼ cup of the Brussels Sprouts, 3-4 slices of the corned beef, and top  it with the remaining slices of bread to form six sandwiches.

Heat a large skillet over medium heat. Fry a few sandwiches at a time, covering the pan with a lid to help melt the cheese. Flip sandwiches over to toast the remaining side.

Keep them warm in a 300°F oven while making the remaining reubens.

You can also bake the sandwiches in a 400°F oven on a large baking sheet for about 15 minutes. This is easy to do for a group.


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