Corned Beef and Cabbage Reuben

Total Time:
3 hr 30 min
25 min
3 hr 5 min

4 servings

  • Corned Beef and Cabbage::
  • 2 gallons chicken stock
  • 1/2 cup pickling spice
  • 6 cloves garlic
  • 4 bay leaves
  • 4 cloves
  • 2 pounds raw beef brisket, cut into 4 equal portions
  • 2 heads cabbage, cut into wedges
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 3 medium Idaho potatoes, cut into wedges
  • 4 ounces softened unsalted butter
  • 8 slices rye bread
  • 8 slices Gruyere or Swiss cheese
  • 1 cup Thousand Island dressing
  • For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.

  • Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.

  • Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.

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