The Reuben

May I start by saying… How good is corned beef?! It’s a bit daggy, but I’ve always loved it. I remember eating it as a child, and daily when Paul and I holidayed in Fiji many years ago. It’s funny how food memories stick with you.

Corned beef has become quite popular lately, thanks to the mighty Reuben sandwich which has been popping up on menus all over Sydney this past year (or has it been longer? I can’t remember, don’t quote me!). There are many variations of Reuben, but the one I’m into is from Reuben & Moore in Westfield Sydney.

Reuben & Moore’s Reuben is made with ‘prime Wagyu salt beef, served on hand sliced freshly baked rye, Swiss cheese, homemade dill pickles, sauerkraut & mild mustard mayo’. Amazing.

I had purchased a glorious piece of grass-fed corned wagyu beef from Tim at Urban Food Market and there was really only one destiny for it. I had to make my own Reuben at home.

In the past we had cooked our regular corned beef on the stovetop for a couple of hours, with various additions such as cloves, sugar, vinegar, bay leaves, and of course vegetables. The corned beef was nice, but it was never super tender.

There was only one way to cook my wagyu corned beef, and it wasn’t on the stovetop. I slow cooked it for 8 hours with minimal additions (as per instructions by Chef’s Armoury) so that we could get the true flavour of the beef. The result was top quality corned beef that was deliciously tender. Sliced and added to a sandwich of Brasserie Bread Rye, sauerkraut, polski ogorki (dill pickled cucumbers), Swiss cheese, and homemade Dijonnaise, it was definitely worth the slow cooking time.

Are you a corned beef fan? If no, why not?! ;)

Wagyu Corned Beef and The Reuben Sandwich

For the corned beef:

  • Corned beef (wagyu or otherwise)
  • 1 brown onion, peeled and studded with 8 cloves
  • 2 garlic cloves, lightly crushed
  • 1 carrot, peeled and sliced thickly
  • 2 celery sticks, sliced
  1. Remove corned beef from packaging and rinse.
  2. Add beef to slow cooker, add the onion, garlic, celery and carrot, then top with cold water 2 inches above the beef (note: the corned beef tends to float, so I weighed mine down with a flat dish so it stayed completely submerged).
  3. Cook on low for 8 hours, or until the beef is very tender (note: I had the slow cooker on low for 7 hours and on high for the final hour, but next time I might try 4 hours on high).
  4. Discard vegetables, remove the beef from the pot and let sit for 20 minutes, slice and serve, but if serving cold, let it cool in the cooking liquid.

After chilling, before re-heating and assembling

T0 assemble Reuben:

  • Rye bread
  • Swiss cheese
  • Polski ogorki (dill cucumbers), sliced
  • Sauerkraut
  • Mayonnaise, mustard, or Dijonnaise (purchased or make your own – it’s so much easier using a food processor by the way)
  1. Choose a good quality rye bread (I used Brasserie Bread). Add a slice or two or Swiss cheese on a piece of bread and place under grill to melt.
  2. Top with slow cooked corned beef (re-heated), sauerkraut, dill cucumbers, and the condiment of your choice.
  3. Marvel at the best sandwich ever, that you’ve just created.

Yeah! Tender!

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Filed under Beef, Easy, Recipes, Slow Cooker

41 responses to “The Reuben

  1. Wow, this looks serious cafe quality! Although not having grown up with corned beef, I do love me a good Reuben – it’s the combination of ingredients which compliment each other so well.

  2. Yum!

    But I always thought a Rueben sandwich was with pastrami. I don’t think of pastrami and corned beef being the same thing, but I guess maybe they are. Confused??

  3. Ooh this looks like a goody indeed! I love Reuben sandwiches and yours looks really good. Ever thought of starting your own Reuben chain? Chanel & Reuben perhaps? ;)

  4. I love good corned beef and my recipe appears on my web site. It’s such a comforting food. The corned beef sandwich looks and sounds interesting. Great post!

  5. my goodness this looks superb! i love corned beef and like you, one of my favs is from ruben and moore in Westfield! will have to give this one ago!

  6. JB

    OMG, that looks amazing. We had corned beef at home last night (trust me, a much plainer version than yours) but me thinks I’ll be dropping into Westfield for lunch today!

  7. fabulous post and certainly a sandwich i would happily eat!

  8. Chanel this looks incredible. I HATED corned beef growing up when Mum used to serve it up to us. Disgusting in my eyes, who on earth boils meat like that. I must say you have me really wanting to try this now.

  9. Kat

    The only corned beef I have ever liked is my mums. Yummo. It’s aways tough when I cook it though there is a cryopak one which cooks in the ‘plastic’ which is actually good. I don’t have a slow cooker (and don’t want to buy one). Are there any hints you can give me Chanel, to make it tenderer?

    • Hi Kat!

      I believe the key to keeping it tender on the stovetop is to ensure the water doesn’t boil or it will become tough. Chef’s Armoury‘s method, which I will try next time for our regular non-wagyu corned beef, is:

      Simmer for 1.5 – 2 hours or roughly Β½ hour per 500gm (check the meat is tender) with lid ajar
      Do not let the pot boil or it will ruin the texture
      Skim any solids or foam from the surface from time to time during cooking
      Remove the beef from the pot and let sit for 20 minutes, slice and serve

      I think starting with good quality beef can’t hurt either :)

  10. Yum, this looks sooo delish Chanel! I absolutely love corned beef and making it at home… I had no idea you could buy wagyu corned beef! Does it have a big taste difference? I’ve also never had a reuben before, but i think i need to get my hands on one! hehe

    • Thanks Christine :D It might have been a combination of the slow cooking, and wagyu quality, but it was definitely a lot nicer than corned beef I’ve made in the past. Although the wagyu is quite expensive.

  11. omg i needs me some corned beef stat!

  12. This looks great! Love my pickles, sauerkraut included! And what amazing produce otherwise, now I’m craving pickles!

  13. I’ve never had a reuben sandwich, but I HATE corned beef with a passion – my grandmother used to make it with boiled onions and brussels sprouts. Yuck!

  14. My mum kind of wrecked corned beef for me when I was younger, its only now that I am starting to apprecite it again. We use to eat it alot and it was kinda dry. Good work on the Reuben!

  15. Von

    My mum used to make me corned beef sandwiches with egg all the time for lunch- I hated it!! But all this, i thought corned beef was only the stuff that came out of the cans :O I might just have to try corned beef one day, to confirm my dislike of it :D haha…Your sandwich looks delicious though!

  16. Yum, I’ve developed a love for reubens <3 We never had corned beef in my household.. it was only until this year that I tried it at Reuben&Moore! Now I'm craving one :P

  17. I never really warmed up to a Reuben although I like corn beef from a tin seared with some diced onions and red chilli until crispy dry and made as sandwich with toasted bread. Yum!

  18. yum! that sandwich looks yummy! actually, i havent had one in a loooong time!

  19. I do love silverside – I had a mini Rueben at work today (home made) with my gherkins on the side for some reason?

  20. Amazing work making your own reuben :). any left for me?

  21. i love corned beef and your wagyu cut looks incredible. i have to confess though that i just don’t like it on a sandwich……

  22. restuarant quality!

    mmhh.. i wouldnt mind a slice now!

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