Classic Reuben with Oven Baked Corned Beef Brisket

Classic Reuben with Oven Baked Corned Beef Brisket Swiss cheese, homemade Russian dressing, mouthwatering corned beef & sauerkraut on rye.

Let me start by saying I LOVE corned beef. I love this classic Reuben with oven baked corned beef brisket so much and I really only have it once a year, so this year I decided to go all out and bought a SIXTEEN POUND corned beef brisket. I hilariously justified it to myself and my husband, Aidan, when I couldn't choose between flat or point cut (I'll explain shortly) and that corned beef shrinks A LOT. . . then I bribed him with the promise of a delicious Classic Reuben with Oven Baked Corned Beef Brisket. The corned beef is cooked and I'm happy to report it still weighs 10 pounds (oops haha). Now for the delicious classic Reuben with perfectly melted Swiss cheese, creamy homemade Russian dressing, mouthwatering oven baked corned beef and sauerkraut all sandwiched between two pieces of marbled rye. YES! Happy St. Patrick's Day Eve (x7)!

The Oven Baked Corned Beef Brisket

{printable version with measurements below}

The brisket is a tougher cut of meat. When you shop for corned beef brisket you can buy two different types of brisket usually called point or flat cuts. There is a lot of controversy on which is better- point tends to be more tender and juicy after cooked but is fattier. The flat/round cut is lean and the prettier cut of the two. Flat/lean cut is usually what's used for thin sandwich slices, while point is typically cut thicker and served with cabbage/potatoes.

• Preheat oven to 350°
• Start by taking corned beef out packaging and rinsing it. This will remove some of the excess salt on the brisket before you start cooking it.
• Place brisket in a roasting pan fatty side up. Scatter pickling spices (or seasoning packet that comes with the corned beef) over the top of the brisket. Pour water in the roasting pan about halfway up the brisket. Cover pan tightly with aluminum foil.
• Roast until the thickest portion of the brisket reaches an internal temperature of 165° (about 2-3 hours depending on the size of the brisket).
• Once brisket has cooked through nicely take it out of the oven and take it out of the roasting pan so it does not continue to cook and wrap it in tinfoil. The brisket needs to rest for about half an hour before it is cut. (this is usually when I prepare the Russian dressing!)
• After the brisket has rested for half an hour you can begin trimming it! Thinly slice the corned beef against the grain. Find which direction is going and slice perpendicular to it.* Slicing against the grain is a critical step - if you cut with the grain it will taste chewy and tough!

The perfect Russian dressing:

• Dice then mash the onion to get more of a minced onion paste - I used a mortar and pestle for this step.
• Measure and combine mayonnaise, ketchup, Worcestershire sauce, horseradish, minced red onion, lemon juice, paprika, hot sauce (*optional) and sea salt flakes.
• Dressing can be stored air tight in the fridge for up to two weeks!

^{How to make a classic Reuben with oven baked corned beef brisket:}

• Preheat a large skillet over low/medium heat and butter one side of each slice of bread.
• Butter side down, begin layering corned beef and Swiss cheese on (the unbuttered side) top with sauerkraut. Generously spread Russian dressing on remaining unbuttered side of the second piece of bread.
• Place sandwich in pan, for about 3 minutes per side or until the bread is golden brown and the cheese is fully melted. *cooking at a lower heat toasts the bread slower which leaves more time for the cheese to fully melt! Cut in half and serve hot!

More Delicious Recipes to Try!

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• VANILLA BEAN WHITE CHOCOLATE CHEESECAKE WITH FUDGE BROWNIE CRUST
• SALTED HONEY BUTTER ROLLS
• GORDON RAMSAY'S PORK CHOPS WITH PEPPERS
• SPICY SHRIMP TACOS WITH CILANTRO GARLIC & REFRIED BEANS

Eat & Enjoy!

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