A Reuben

Ruben sandwich

Another trash meat made into a classic New York delicacy.

New York is home to some of the best corned beaf. This is mostly thanks to the Jewish deli’s keeping it alive and fresh. Everyone has a different take on this sandwich but the primary ingredients stay the same. This is my Rueben.

Prep Time 30 minutes
Cook Time 5 minutes



  • ½ lb of corned beef brisket
  • 4 slices of fresh rye bread
  • ¼ cup EVOO
  • ¼ lb of swiss cheese
  • 1 cup of sauerkraut or fermented cabbage

Russian Dressing

  • 1 cup mayonnaise
  • ¼ cup pickle relish
  • ¼ cup grated yellow onion
  • 2 tbsps ketchup
  • 1 tbsp Worcestershire
  • ½ tbsp Wah Gwan®


  1. Combine the ingredients for the Russian dressing and set aside
  2. Brush olive oil on both sides of the bread and toast on a hot grill or grill pan
  3. Place cheese on two of the four slices of bread and melt under a broiler or in the oven.
  4. To assemble your delicious sandwich, on the side of bread without cheese, slather your Russian dressing then top with as much brisket as you like
  5. Pile your cabbage or sauerkraut on top and drizzle with more dressing
  6. Top with the melted cheese bread slice and serve!!


When buying your corned beef from the deli counter, butcher or store, unless you are at a Jewish deli or it’s around St Pattys day, your brisket may be cold or refrigerated. All good.

Buy your brisket unsliced, take it home and if you have a sous vide, seal it in a bag and warm it at 150 degrees for a few hours.

If you don’t have a sous vide, place the brisket in a steamer basket. Add a small amount of water to a large pot, careful to not let the water touch the meat. Place the steamer of brisket into the pot and let it steam over the boiling water until you get an internal temperature of around 145 degrees.

If you are using an oven, wrap the brisket tightly in foil and put it in the oven at around 225 degrees for 30 minutes.


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