How to Cook Corned Beef Perfectly for a Classic Reuben

If you love a good Reuben sandwich, you know that the star of the show is tender, flavorful corned beef. But how do you cook corned beef so it’s just right for piling onto rye bread with sauerkraut, Swiss cheese, and Russian dressing? In this guide, we’ll walk you through the best ways to prepare corned beef for a mouthwatering Reuben, with easy-to-follow steps, helpful tips, and answers to common questions.

What Makes Corned Beef Special for Reubens?

Corned beef is a brisket that’s been cured in a seasoned brine, giving it that signature salty, savory flavor. When cooked properly, it becomes juicy and tender—perfect for slicing thin and layering onto a sandwich. The key is gentle cooking to keep it moist and easy to cut.

Choosing the Right Corned Beef

• Flat cut vs. point cut: For Reubens, the flat cut is best. It’s leaner and slices evenly, making it ideal for sandwiches.
• Pre-brined or raw: Most grocery stores sell pre-brined corned beef in vacuum-sealed packages. These are ready to cook and come with a spice packet. You can also brine your own if you’re feeling adventurous!

Best Ways to Cook Corned Beef for Reubens

You have several options for cooking corned beef. The most popular are simmering on the stovetop, using a slow cooker, or making it in an Instant Pot. Here’s how to do each:

1. Stovetop Simmering

1. Remove corned beef from packaging and rinse under cold water to remove excess salt.
2. Place the brisket in a large pot and cover with water (about 1 inch above the meat).
3. Add the included spice packet or your own mix of pickling spices.
4. Bring to a boil, then reduce heat to low and cover.
5. Simmer gently for about 2.5–3 hours (for a 3–4 lb brisket), until fork-tender.
6. Check occasionally and skim off any foam from the surface.

Tip: Letting the meat rest for 10–15 minutes before slicing helps keep it juicy.

2. Slow Cooker Method

1. Rinse the corned beef and place it in your slow cooker.
2. Add enough water to cover the meat and sprinkle in the spice packet.
3. Cook on low for 8–10 hours or on high for 4–5 hours, until tender.

This method is great for busy days—just set it and forget it!

3. Instant Pot (Pressure Cooker) Method

1. Rinse the corned beef and put it in the Instant Pot.
2. Add the spice packet and enough water to just cover the meat.
3. Seal the lid and cook on high pressure for about 90 minutes (for a 3–4 lb brisket).
4. Let the pressure release naturally for at least 10 minutes before opening.

The Instant Pot gives you tender corned beef in a fraction of the time!

Slicing Corned Beef for Reubens

• Let it rest: After cooking, let your corned beef sit for at least 10 minutes before slicing. This keeps it moist and easier to handle.
• Slice against the grain: Look for the lines of muscle fiber and cut perpendicular to them. This ensures each bite is tender, not chewy.
• Thickness: For Reubens, slice thinly—about 1/8 to 1/4 inch thick is perfect.

Building the Perfect Reuben Sandwich

1. Bread: Rye bread is traditional. Lightly butter one side of each slice for crispiness.
2. Corned beef: Layer on a generous amount of your sliced meat.
3. Sauerkraut: Drain well so your sandwich isn’t soggy.
4. Swiss cheese: Add one or two slices per sandwich.
5. Dressing: Russian or Thousand Island dressing adds creamy tanginess.

To assemble: Place cheese on one slice of bread, add corned beef, top with sauerkraut, drizzle with dressing, then cover with another slice of cheese and bread (buttered sides out). Grill on a skillet or panini press until golden brown and melty inside.

Tasty Tips for Even Better Reubens

• Add flavor: Try adding a little horseradish or spicy mustard to your dressing for extra zing.
• Crispy bread: Use medium heat when grilling so the bread gets crisp without burning while the cheese melts.
• No sauerkraut? Substitute with coleslaw for a milder crunch.
• Leftovers: Store extra cooked corned beef in an airtight container in the fridge for up to four days. It’s great in hash or scrambled eggs!

FAQs About Cooking Corned Beef for Reubens

Can I use deli-sliced corned beef?

You can use deli-sliced corned beef in a pinch, but homemade is juicier and more flavorful. Cooking your own lets you control thickness and tenderness.

How do I keep corned beef from getting tough?

The secret is low and slow cooking with plenty of moisture. Don’t let it boil hard—gentle simmering makes all the difference.

Is it necessary to rinse corned beef before cooking?

Yes! Rinsing removes excess salt from the brine so your finished meat isn’t too salty.

Can I freeze cooked corned beef?

Absolutely. Slice it first, then wrap tightly in foil or plastic wrap and freeze in portions. Thaw overnight in the fridge before reheating gently in broth or water.

What’s the best way to reheat leftover corned beef?

Add a splash of water or broth to a skillet, cover, and warm over low heat until heated through. This keeps it from drying out.

Final Thoughts

Cooking corned beef for Reubens isn’t complicated—all you need is a little patience and these simple techniques. Whether you simmer on the stove, use your slow cooker, or speed things up with an Instant Pot, you’ll end up with tender slices perfect for building classic deli-style sandwiches at home. Enjoy your delicious homemade Reubens!