Homemade Corn Beef for Reubens. Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center.

Grilling makes this sandwich even more irresistible. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. You can have Homemade Corn Beef for Reubens using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Homemade Corn Beef for Reubens

It's 15 lb of Corn Beef. (Not to much fat but you want some fat).
Prepare 6 Bottles of Beer (Highly preferred Yuengling).
Prepare 6 of Fresh Bay Leaves.
It's 1 Package of Peppercorn (Usually comes with the Corn beef).
Prepare 3 of Heaping Tablespoons of Garlic (Minced Jar of Garlic is perfect).

Remove the corned beef from the crock pot and place on a cutting board. Slice against the grain into thin slices. Return the corned beef to the crock pot and mix well with the sauerkraut and dressing. Remove the sliced brisket from the crock pot using a slotted spoon and pile it on half of the toasted bread slices.

Homemade Corn Beef for Reubens instructions

Now the fun part really starts to begin;.
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..
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..
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..
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..
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..
Making the best sauerkraut with your Reuben.
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).

Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven. Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Making Our Homemade Russian Dressing Recipe. The dressing you choose for your Reuben sandwich is up to you. But, even if you don't have either on hand, it's really easy to whip up a batch of homemade Russian Dressing with ingredients you probably already have in your pantry!