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I’m a sliced-corned beef Reuben kind of guy. Or I was. We recently ate at a little restaurant where a Reuben was on the menu. I’m a big fan of Reuben sandwiches, and I think they are a good test of the quality of the food a restaurant turns out. Tough corned beef? I’m not coming back. Well, to my surprise the Reuben at the restaurant had chopped slow-cooked corned beef mixed in with kraut.. Slow cooker chopped corned beef Reuben??? I thought…. hmmmm… I’m not sure about this… but I took a bite and loved it! So I went home and made a big batch for the week’s lunches!
It’s Not Fancy But Oh Is It Ever Good
There’s nothing fancy about this slow cooker chopped corned beef Reuben. It’s your standard fare. Slow-cooked corned beef, tender, and then chopped. Mixed in with well-rinsed and drained kraut. Easy dressing, cheese, and rye. Done. Eat!
If you’re like me and are (er… were in my case) a sliced corned beef fanatic, it’s worth stepping outside your comfort zone and trying something a little different. I found the corned beef flavor (which is really the star of the show) to be pronounced and perfect. It was exactly what I was craving.
I prefer pumpernickel bread for anything corned beef or pastrami. Sure, I can go the rye route too. I like my rye nice and thick and I gotta say, that’s hard to find around here. Every loaf of rye I seem to find is sliced so thin I could read a newspaper through it. That’s really not going to hold up well on a sandwich loaded with meat, kraut, dressing and cheese. About two bites in the bread starts to fail at it’s job: keeping my sandwich help together. Go thick, I say, or just forget it!
- Generous Capacity: 7-quart slow cooker that…
- Cooking Flexibility: High or low slow cooking…
For a fantastic twist, my spicy slow cooker corned beef really kicks up a Reuben sandwich. My sous vide version is also fantastic.
Slow Cooker Chopped Corned Beef Reuben
Equipment
Ingredients
- 2 pounds sauerkraut rinsed and drained well
- 2-3 pound corned beef brisket rinsed
- 1 cup Thousand Island dressing
- 16 slices pumpernickel bread toasted
- 8-16 slices Swiss cheese
Instructions
- Place kraut in slow cooker.
- Add corned beef brisket and the spice packet that came with it.
- Add lid and cook on low for 12 until the corned beef is about to fall apart.
- Remove the corned beef and chop. Yes, you can slice it if you prefer. Return the beef to the slow cooker and stir to combine.
- At this point you can add the Thousand Island to the slow cooker and stir, if you desire, or simply slather it onto the bread slices.
- Spoon kraut and beef mixture onto the bread. Note: I like to transfer the mixture to a strainer first. I press down on it lightly to remove as much moisture as I can. This prevents me from having a soggy (bleh!) Reuben.
- Add cheese to sandwich and serve.
Notes
Nutrition
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