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 corned beef mixed in with kraut. 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!
There’s nothing fancy about this 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! For a fantastic twist, my spicy slow cooker corned beef really kicks up a Reuben sandwich. My sous vide version is also fantastic.
Also try my southern Reuben sandwich and my slow cooker shredded Mexican beef. And my slow cooker Guinness corned beef is amazing also!
Slow Cooker Chopped Corned Beef Reuben
- 2 pounds sauerkraut rinsed and drained well
- 2-3 pound corned beef brisket rinsed
- 1 cup Thousand Island dressing
- 16 slices pumpernickel bread toasted (or rye)
- 8-16 slices Swiss cheese
- 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.
Nutritional values are approximate.