Corned beef Reubens are a classic sandwich that has captured the hearts and taste buds of many. The combination of tender corned beef, tangy sauerkraut, melted Swiss cheese, and Thousand Island dressing, all pressed between slices of crispy rye bread, is a match made in heaven. However, the key to a great Reuben lies in the quality of the corned beef. In this article, we will explore the art of cooking corned beef to perfection in the oven, specifically for Reubens.
Understanding Corned Beef
Before we dive into the cooking process, it’s essential to understand what corned beef is and how it’s made. Corned beef is a type of cured beef that has been preserved in a solution of salt, water, and spices. The curing process involves soaking the beef in a brine solution, which helps to draw out moisture and add flavor. The resulting product is a tender, flavorful, and versatile cut of meat that can be used in a variety of dishes, including Reubens.
Choosing the Right Cut of Corned Beef
When it comes to cooking corned beef for Reubens, the right cut of meat is crucial. Look for a flat cut of corned beef, such as a round or rump cut. These cuts are typically leaner and more tender than other cuts, making them ideal for slicing thinly and piling high on a Reuben. Avoid point cuts, as they can be fattier and more prone to drying out.
Preparing the Corned Beef for Cooking
Before cooking the corned beef, it’s essential to prepare it properly. Here are a few steps to follow:
Trimming the Fat
If your corned beef has a thick layer of fat on one side, it’s a good idea to trim it off before cooking. This will help the meat cook more evenly and prevent it from becoming too greasy.
Scoring the Meat
Use a sharp knife to score the meat in a diamond pattern, cutting about 1/4 inch deep. This will help the meat cook more evenly and allow the seasonings to penetrate deeper.
Seasoning the Meat
Rub the corned beef all over with a mixture of spices, including mustard seeds, coriander seeds, and black pepper. You can also add other seasonings, such as garlic powder or paprika, to taste.
Cooking the Corned Beef in the Oven
Now that the corned beef is prepared, it’s time to cook it in the oven. Here’s a basic recipe to follow:
Basic Oven-Cooked Corned Beef Recipe
Ingredients:
- 1 (3-4 pound) flat cut of corned beef
- 1 tablespoon brown sugar
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
Instructions:
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together the brown sugar, mustard seeds, coriander seeds, black pepper, garlic powder, and paprika (if using).
- Rub the spice mixture all over the corned beef, making sure to coat it evenly.
- Place the corned beef in a large Dutch oven or oven-safe pot with a lid.
- Add enough liquid to the pot to cover the corned beef, such as beef broth or water.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the corned beef for 3-4 hours, or until it reaches an internal temperature of 160°F (71°C).
- Remove the pot from the oven and let the corned beef cool in the liquid for 10-15 minutes.
- Slice the corned beef thinly against the grain and serve.
Variations on the Basic Recipe
While the basic recipe is a great starting point, there are many ways to vary it to suit your tastes. Here are a few ideas:
- Add some aromatics: Onions, carrots, and celery are all great additions to the pot, and can add a lot of flavor to the corned beef.
- Use different spices: Try adding some ground ginger or ground cloves to the spice mixture for a unique flavor.
- Add some acidity: A splash of vinegar or a squeeze of fresh lemon juice can help to balance out the richness of the corned beef.
Assembling the Reubens
Now that the corned beef is cooked, it’s time to assemble the Reubens. Here’s a basic recipe to follow:
Basic Reuben Recipe
Ingredients:
- 4 slices of rye bread
- 4 tablespoons of Thousand Island dressing
- 4 slices of Swiss cheese
- 1 cup of sauerkraut, drained and rinsed
- 4 slices of cooked corned beef
- 2 tablespoons of unsalted butter, softened
Instructions:
- Preheat a griddle or skillet over medium heat.
- Butter one side of each slice of rye bread.
- Place one slice of bread, butter-side down, on the griddle.
- Spread a layer of Thousand Island dressing on top of the bread.
- Add a slice of Swiss cheese, a spoonful of sauerkraut, and a few slices of corned beef.
- Top with another slice of bread, butter-side up.
- Cook for 2-3 minutes, or until the bread is golden brown and the cheese is melted.
- Flip the sandwich over and cook for another 2-3 minutes, or until the other side is also golden brown.
- Serve immediately and enjoy!
Tips for Assembling the Reubens
- Use high-quality ingredients: The key to a great Reuben is using high-quality ingredients, including fresh sauerkraut and good-quality cheese.
- Don’t overfill the sandwich: Make sure to leave a little room between the ingredients, as this will help the sandwich cook more evenly.
- Use the right bread: Rye bread is traditional for Reubens, but you can also use other types of bread, such as pumpernickel or sourdough.
Conclusion
Cooking corned beef in the oven is a great way to prepare it for Reubens. By following the basic recipe and varying it to suit your tastes, you can create a delicious and tender corned beef that’s perfect for piling high on a Reuben. Remember to use high-quality ingredients, don’t overfill the sandwich, and use the right bread for a truly authentic Reuben experience.
What is the best cut of corned beef for Reubens?
The best cut of corned beef for Reubens is typically a flat cut or a point cut. The flat cut is leaner and has a more uniform shape, making it easier to slice thinly. The point cut, on the other hand, is fattier and has a more robust flavor. Both cuts can be used for Reubens, but the flat cut is generally preferred.
When selecting a cut of corned beef, look for one that is labeled as “flat cut” or “first cut.” This will ensure that you get a leaner cut with a more uniform shape. Avoid cuts that are labeled as “point cut” or “second cut,” as these may be fattier and more difficult to slice.
How do I prepare the corned beef for cooking?
Before cooking the corned beef, it’s essential to rinse it under cold running water to remove excess salt and any impurities. Pat the corned beef dry with paper towels to remove excess moisture. This will help the corned beef cook more evenly and prevent it from steaming instead of browning.
Next, place the corned beef in a large Dutch oven or oven-safe pot. Add enough liquid to cover the corned beef, such as beef broth or water. You can also add some aromatics like onions, carrots, and celery to the pot for added flavor.
What is the best temperature for cooking corned beef in the oven?
The best temperature for cooking corned beef in the oven is 300°F (150°C). This low temperature will help to cook the corned beef slowly and evenly, preventing it from drying out or becoming tough.
Cooking the corned beef at a low temperature will also help to break down the connective tissues, making it tender and easy to slice. It’s essential to use a meat thermometer to ensure that the corned beef reaches an internal temperature of at least 160°F (71°C).
How long does it take to cook corned beef in the oven?
The cooking time for corned beef in the oven will depend on the size and thickness of the cut. Generally, a 3-4 pound (1.4-1.8 kg) flat cut corned beef will take around 3-4 hours to cook.
It’s essential to check the corned beef periodically to ensure that it’s not overcooking. Use a meat thermometer to check the internal temperature, and remove the corned beef from the oven when it reaches 160°F (71°C).
Can I cook corned beef in the oven with the fat side up or down?
It’s generally recommended to cook the corned beef with the fat side up. This will help to keep the meat moist and flavorful, as the fat will melt and baste the corned beef as it cooks.
Cooking the corned beef with the fat side down can cause the meat to steam instead of brown, resulting in a less flavorful and less tender final product.
How do I slice the corned beef for Reubens?
To slice the corned beef for Reubens, it’s essential to use a sharp knife and slice the meat against the grain. This will help to create thin, tender slices that are easy to stack on a sandwich.
Slice the corned beef when it’s still warm, as this will make it easier to slice thinly. Use a meat slicer or a sharp chef’s knife to slice the corned beef into thin strips, about 1/8 inch (3 mm) thick.
Can I cook corned beef in the oven ahead of time and refrigerate or freeze it?
Yes, you can cook the corned beef in the oven ahead of time and refrigerate or freeze it. In fact, cooking the corned beef ahead of time can help to make it more tender and flavorful.
To refrigerate the cooked corned beef, let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. To freeze the cooked corned beef, let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months.