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homemade irish corned beef & russian dressing to make reuben sandwiches

(3 ratings)
Recipe by
Peggi Anne Tebben
Granbury, TX

Another dish that I made & served in a restaurant. Takes a while, but is really worth it. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The *Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. I recommend using it. Just read a piece of info on corned beef in our paper today: "The corn in corned beef dates back to a time when "corns" or kernels of course salt were used to cure beef. No corn was actually involved in the process."

(3 ratings)
yield 1 whole brisket
method Stove Top

Ingredients For homemade irish corned beef & russian dressing to make reuben sandwiches

  • 6 c
  • 2 c
    lager beer ( i just used the beer on tap.)
  • 1/2 c
    coarse kosher salt
  • 1 c
    (packed) golden brown sugar
  • 1/2 Tbsp
    *insta cure no. 1 (optional)
  • 1/4 c
    mixed pickling spices
  • 1
    6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
  • 1
    12-ounce bottle guinness stout or other stout or porter
  • 4
    bay leaves
  • 1 Tbsp
    coriander seeds
  • 2
    whole allspice
  • 3/4 c
  • 1/4 c
    + 2 - 3 tablespoons **chili sauce
  • 2 Tbsp
    sour cream
  • 2 tsp
    chopped, curly parsley leaves
  • 1 Tbsp
    + 1 teaspoon minced spanish onion
  • 1 Tbsp
    + 1 teaspoon minced dill pickle
  • 1/2 tsp
    lemon juice
  • 1/2 tsp
    grated horseradish
  • 1/4 tsp
    worcestershire sauce
  • combine & mix well. **determines hotness. use accordingly
  • cottage rye bread
  • corned beef, sliced
  • russian dressing
  • sauerkraut
  • swiss cheese

How To Make homemade irish corned beef & russian dressing to make reuben sandwiches

  • 1
    BRINE/ Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in *Insta Cure No. 1. Can get this at meat packing houses or places on line that handle it, such as Sausage Maker. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
  • 2
    Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days.
  • 3
    Remove brisket from brine. Rinse with cold running water. DO AHEAD Can be made 2 days ahead.If you do, wrap corned beef in plastic, cover with foil, and refrigerate until ready to cook.
  • 4
    COOKING CORNED BEEF : Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2-4 hours. You can also do this in the oven.
  • 5
    Remove from pot. Allow to cool, wrap in plastic & place in fridge overnight.
  • 6
    Next day, slice.
  • 7
  • 8
    REUBEN SANDWICHES: Warm the corn beef. Put Russian dressing on 2 slices of bread. Put corned beef, sauerkraut,& swiss cheese on 1 slice of the bread. Place other slice of bread on top. Put butter on grill & lay the sandwich on. Place a heavy cast iron skillet on it to weigh it down. Turn over & do other side. Cut on an angle.