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    Home » Entree

    Classic Reuben with Oven Baked Corned Beef Brisket

    March 11, 2020 | Jump to Recipe | Print Recipe

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

    Classic Reuben with Oven Baked Corned Beef Brisket

    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}

    Classic Reuben with Oven Baked Corned Beef Brisket

    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.

    Classic Reuben with Oven Baked Corned Beef Brisket
    • 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:

    Classic Reuben with Oven Baked Corned Beef Brisket: Rye bread with Swiss cheese and 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:

    Corned Beef Reuben with homemade Russian Dressing
    • 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!

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    *This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Classic Reuben with Oven Baked Corned Beef Brisket

    Callie
    Classic Reuben with Oven Baked Corned Beef Brisket Swiss cheese, homemade Russian dressing, mouthwatering corned beef & sauerkraut on rye.
    4.60 from 42 votes
    Print Pin Save Saved! Email
    Prep Time 5 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs 5 minutes mins
    Course dinner, entree, Lunch, Main Course
    Cuisine American, Irish
    Servings 15 servings

    Ingredients
      

    • 1 corned beef brisket *flat or point cuts of brisket will work. Flat cut is great for thin lean slices!
    • water

    Russian Dressing

    • 1 cup mayonaise (light or regular both work great!)
    • ¼ cup ketchup
    • 1 teaspoon Worcestershire sauce
    • 1½ teaspoon horseradish
    • 1 tablespoon red onion, minced
    • 1 teaspoon lemon juice
    • ½ teaspoon paprika
    • ½ teaspoon sea salt flakes
    • 1 teaspoon hot sauce

    Classic Reuben

    • 2 slices marbled rye
    • sauerkraut
    • 2 slices Swiss cheese
    • 1 oz Russian Dressing
    • thinly sliced corned beef brisket

    Instructions
     

    • Preheat oven to 350°F
    • 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 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!

    Russian Dressing:

    • Dice then mash 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 is optional* and sea salt flakes.
    • Dressing can be stored air tight in the fridge for up to two weeks!

    Classic Reuben

    • 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!- Enjoy!

    Nutrition

    Serving: 1serving
    Keyword beef brisket, corned beef, corned beef brisket, oven baked corned beef, reuben, russian dressing, soup and sandwich, st patricks day
    DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!
    « Homemade Garlic Herb Pita Bread
    Favorite St Patrick's Day Recipes! »

    Reader Interactions

    Comments

    1. Jay Noll

      March 21, 2021 at 3:41 pm

      You have to cook a corn beef to at least 205

    2. Callie

      March 22, 2021 at 5:19 pm

      Hi Jay - thank you for your comment! In referencing the USDA recommendations linked here https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/corned-beef you can see the USDA recommends cooking fresh beef to an internal temp of 145°F. With this recipe being a corned beef approach, I prefer 165°F. If you’re referencing 205°F for texture, the connective tissues’ collagen breakdown does happen at higher temps around 200°F, but you want to avoid cooking too high when you’re slicing thin deli meat style, because it will become too silky where you can’t slice it! 😊

      I appreciate the opportunity to research this again, it’s possible other people have had the same thought!

      Take care
      -Callie

    3. gail

      April 05, 2021 at 2:40 am

      what if the corn beef brisket I get from my deli doesn't come with a spice pack?

    4. Callie

      April 08, 2021 at 10:46 am

      Hi Gail,
      I am so glad you asked! Corned beef is typically sold with a spice pack, but if yours didn't come with one McCormick makes a great Pickling Spice blend that I recommend ( use 2-3 tablespoons)! 🙂
      ♡ Callie

    5. Huck

      March 17, 2022 at 10:24 am

      I am confused, are you buying a corned beef brisket, which would have been preserved in salt (corned) or a fresh/frozen beef brisket?

    6. Callie

      March 17, 2022 at 10:37 am

      Hi Huck, the recipe calls for a corned beef brisket, so one that is already salted/corned. My favorite brand is Bea's Best - but any corned beef brisket should work.

    7. Mary

      October 11, 2024 at 11:58 pm

      Hey Callie, how do you make the sauerkraut. 😒😒😒😒😒😒😒😒😒

    8. Callie

      February 01, 2025 at 12:12 pm

      Hi Mary, I didn't! I just used a jar 🙂

    9. Joan Robinson

      March 20, 2025 at 9:41 am

      My corned beef brisket is in the oven now...
      Question: I bought sauerkraut in a bag. Do you rinse it at all before making your Reuben sandwich???

    10. Callie

      March 20, 2025 at 5:04 pm

      Hi Joan! No need for rinsing! 🙂

    Trackbacks

    1. Festive St. Patrick's Day Recipe Roundup - A Seasoned Greeting says:
      March 11, 2020 at 11:33 am

      […] Let’s talk lunch. This Classic Reuben with Oven Baked Corned Beef Brisket will definitely leave you feeling satisfied, and like you’ve had a trip to Ireland! Layers of corned beef brisket, sauerkraut, Swiss cheese, and a homemade Russian dressing. I think I’m ready for lunch right now! Get the recipe here. […]

    2. St. Patrick's Day Round Up | Wonder & Charm says:
      March 11, 2020 at 5:03 pm

      […] Classic Reuben with Oven-Baked Corned Beef Brisket […]

    3. Favorite St Patrick's Day Recipes! ☘️ | Binge Worthy Bites says:
      March 11, 2020 at 8:01 pm

      […] Let’s talk about sandwiches and corned beef…I LOVE corned beef. I love it SO much and I really only have it once a year… so this year I decided to go all out and convinced myself and my husband to buy a SIXTEEN POUND corned beef brisket with a promise to make [A LOT of 😅] delicious Reubens. They have perfectly melted Swiss cheese, creamy homemade Russian dressing, mouthwatering corned beef and sauerkraut all beautifully sandwiched between two pieces of marbled rye. HAPPY ST PATRICKS DAY EVE x7 . I regret nothing, and will be eating this for days (haha). → click here to get the recipe! […]

    4. St Patrick’s Day Roundup – My Recipe says:
      March 27, 2020 at 11:18 pm

      […] the principle occasion this Classic Rueben with Oven Baked Corned Beef Brisket from Callie at Binge Worthy […]

    4.60 from 42 votes (42 ratings without comment)

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    Hi, I’m Callie. Welcome to Binge Worthy Bites! Since my passions are food, photography, and bringing people together with delicious shared meals, Binge Worthy Bites came to life as a creative hub to share my favorite pictures + dishes with the world. What you’ll find here is a collection of recipes and tips that are sure to make your life a whole lot tastier. My site is dedicated to bringing you binge-worthy recipes that anyone can make, my hope is that each time you leave you’ll feel inspired to create. read more!

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