A classic Reuben sandwich made with uncured corned beef, topped with sourkraut, Swiss cheese, and Russian dressing. Served on homemade sprouted rye buns.
Heat butter in a Dutch oven until hot, add 1 chopped onion, 5 cloves chopped garlic, 2 chopped ribs of celery, and 1 tablespoon peppercorns to the pot and cook, stirring occasionally, until onions begin to brown. Place corned beef on top of vegetables in pot. Add 24 ounces beer and enough water to just cover the beef.
Bring to a boil, then reduce heat to low, cover and simmer for 3 hours, or until fork tender. Once tender, remove from pot and let rest on a cutting board to cool before slicing. Slice thinly against the grain once cooled and divide into 4 mounds (servings) for sandwiches.
For the Russian Dressing:
Whisk all the ingredients together in a bowl, set aside if preparing sandwiches within a few minutes. If made in advance, refrigerate until ready to use, up to 1 week.
Preparing the Sandwiches:
Lightly butter the cut side of each bun and set aside. Fold 2 paper towels into a square and set in the bottom of a small bowl. Using a slotted spoon, place approximately 2 cups of sauerkraut in the bowl. Let kraut set in bowl to allow paper towel to absorb excess liquid.
Heat a cast iron skillet over med-high heat until hot. Place buttered buns on skillet and toast until golden browned and crisp. Set aside until ready to build the sandwiches.
Reduce heat to medium-low and place 2 piles of 1/2 cup servings of sauerkraut on the heated skillet and cover with a slice of Swiss cheese. Along side the kraut, place 2 mounds of meat. (A larger pan or griddle can make 4 at a time.) Allow to warm over medium low heat until lightly browned on one side.
While the cheese is melting on the kraut, carefully turn each pile of meat over with a spatula, using your hand to guide it over on the other side. Spoon about 2 tablespoons of dressing over the meat.
Once the cheese has melted and the meat is warmed with the dressing, assemble the sandwich by placing the mound of meat with sauce on a toasted bottom bun. Continue with the kraut and cheese by placing on top of the meat and sauce. Top with the other half of the bun.
Serve with extra sauce (and extra napkins) at the table.
Video
Notes
Uncured corned beef brisket is unlike regular corned beef, the saltiness is less pronounced and the beef carries a milder flavor. Due to the absence of sodium nitrite, the beef will be brown when cooked rather than pink.Instant Pot (Pressure Cooker) Instructions:
SAUTE onion, garlic, celery, and peppercorns in the butter for 8-10 minutes, stirring occasionally, until vegetables are soft.
Place corned beef (fat side up) on top of vegetables and pour in only 12 ounces of beer.
Place lid on cooker and select MANUAL High Pressure; cook for 75 minutes (roughly 35 minutes per pound). Note: It takes about 7 minutes to come to pressure in a 6 quart Instant Pot.
Release pressure and allow to vent for 10-15 minutes. Beef should be fork tender and ready to slice and serve.