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Well, this time, let's try it, and vary the Homemade Corn Beef for Reubens yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Homemade Corn Beef for Reubens using 5 ingredient type and 8 manufacturing steps. Here's how to make the dish.
When i had my small restaurant this was one of my top sellers. Many people like Reubens as i do. However, i got sick and tired of the old fashioned traditional way of how other establishments made it. So i am sharing my recipe that has more of a unique twist that will be the best Reuben you ever ate i promise you. Now the sizes i have are pretty large for nearly 13 to 18 servings because i had to cook in large quantities. However, it is great to portion these out in sandwich bags of at least 6 oz in the freezer for whenever you are craving a Reuben. Also great for party guests too!
Ingredients and spices that need to be prepared to make Homemade Corn Beef for Reubens:
- 15 lb Corn Beef. (Not to much fat but you want some fat)
- 6 Bottles Beer (Highly preferred Yuengling)
- 6 Fresh Bay Leaves
- 1 Package Peppercorn (Usually comes with the Corn beef)
- 3 Heaping Tablespoons of Garlic (Minced Jar of Garlic is perfect)
Steps to make a Homemade Corn Beef for Reubens
1
Now the fun part really starts to begin;
2
Place the corn beef brisket into a large oven roaster. Sprinkle in only one of the spice packets, If their is another one discard it or just save it for next time. Pour in the 6 bottles of beer or as many that you can fit all around the corn beef. Add the Bay Leaves and minced garlic on top of the brisket by using your hand and spreading it on top. Next fill the oven roaster with enough water so you can cover the brisket by 1 inch. Now cover it with foil and poke holes through the foil.
3
Now make sure the oven is on 350 and is already pre-heated. Once the liquid comes to a boil, reduce the heat to medium-low about 300-325 and simmer for 4 to 5 hours checking hour by hour. Add more water if necessary to keep the brisket completely covered in liquid.
4
Now after 4 to 5 hours. Get a fork and see if you can easily shred or break a little piece of brisket without a struggle. If it is tender enough to come apart with a fork it is completely cooked. Shut the oven off and let it sit in the oven for another 2 to 3 hours to rest so all of that flavor just seeps in more. Yes, this takes a long time but trust me the timing is well worth the wait. It will be very hard not to start eating it right away.
5
Now this is completely up to you. I usually let it cool down all day and then keep it covered and place it in the fridge for 24 hours before serving. However, after the 2 or 3 hour resting time you can start eating or portion them out for servings in the freezer. Make sure once it is completely cool to get a kitchen latex glove and scrap off all that fat and pitch it in the trash. You can also use your hand to shred the corn beef and weigh it out in 6 oz packages.
6
Highly Preferred. Shredding your corn beef is way better and keeps the juices together while serving. Once you portioned out and place your corn beef in the freezer. When you are ready to have some for lunch or dinner. Go ahead and thaw it out or place the corn beef that is in the sandwich bag into the microwave for about 1 minute and 20 seconds. Sometimes may have to go extra 10 seconds.
7
Making the best sauerkraut with your Reuben
8
Use a bag, can or Jar. Add in 1 tablespoon of brown sugar and about a half cup or more of beer into your kraut and saute til it is all incorporated and a nice light golden brown. (Can always freeze your Kraut for later use)
