How to Make a Kimchi Corned Beef Reuben

Prepare time: 5 mins
Cook: 10 mins
Ready in: 15 mins

We’re Going To Make A Corned Beef Reuben Recipe.


  • 20 Grams Brown Sugar
  • 100 Grams Salt
  • 20 Grams Honey
  • 5 Grams Garlic
  • 5 Grams Coriander
  • Dried Chili
  • Cinnamon
  • Mustard Seeds
  • Corned Beef
  • Half A Cup Mayonnaise
  • Ketchup
  • Hot Sauce



We’re gonna take about 20 grams of brown sugar in every home kitchen has an 8 quart in container liner.I just take your your grandmother’s 8 quart about 80 grams of white sugar sure that was my salt. I I tasted it 20 grams of honey about 100 grams of sea salt this isn’t the sugar and you want to use sea salt or kosher salt it doesn’t matter that’s the beauty of going by weight all right. we’re going to take about 5 grams of garlic. I like to cook like everything like a pinch of this a little bit of that maybe. I’ll use like cups and tablespoons and leo’s like always grams always he’s the Baker so so, getting back to grams about 5 grams of coriander 10 grams of thick links place so, pickling spices dried chili, cinnamon sticks fresh bay leaves mace mace more coriander, mustard seeds and this is the trick right here this pink salt. which is a curing salt and we’re going to put 20 grams into here and what’s nice about this is that it’s going to keep your meat nice and red even.once you cook it so, you’re not going to get the gray cooked kind of boil meat it’s going to be hot and red like corned beef should be. we’ll take our very very hot water 1500 grams and that’s going to make sure that all the salt and sugars get mixed into the water it sounds like. You’re peeing into the container Evans going to mix that up together.


We’re gonna put ice in here equal weight water to ice right right put the ice in and that makes it so,that the liquid and the brine is cold before. we submerge the beef into there and that way it’s gonna cure and not cook all right so, we’re gonna take our brisket here this is a flat portion so, you’ll see you’ve just got like the fat cap and then the beef underneath this is gonna be much easier to work with as opposed to the whole brisket. You want to make sure your meats the right size for your container so,you can get it in there and in this case we got lucky so. So, we’re gonna take a plate winter play show also be the right size with me. you know fit we have some smaller cabinet that’s cute yeah have a bowl battle bowl famous last words lamb make sure it stays submerged so, now we’re gonna take this and put it in the fridge for about 5 to 10 days depending.what’s it depend on your mood.


You can just throw it in a pot of boiling water Evans gonna put the what is now corn beef.some extra pickling spice you want to throw in there sure and then.I’m gonna pop open beer so,what we’re gonna do now is just let this simmer cover it and it should take two to three hours until it’s really tender. We’re ready to slice it up and turn it into our corned beef Reuben so, now we’re going to make Russian dressing to go on our Reuben sandwich because a Reuben sandwich is really not complete without Russian get about a half a cup of mayonnaise and an eighth of a cup of ketchup and then.we’re gonna put in some relish russian dressing is not the same without that want to mix that for me sweetheart. I was hoping you’d ask Saul and then we’re gonna put one teaspoon hot sauce. I mean really depends on how spicy. You like it the next step then is to slice the bread so,we bake our own rye bread every day so,cut up two slices of that while.


You’re doing that. I’m gonna start toasting bread and some clarified butter gonna take Jesse you like a lot of sauce right.we’re making a hot sandwich so,the russian dressing goes on.when you start toasting the bread because if,you have elements of the sandwich that are cold it’s really gonna throw everything off so, we’ve got a couple pieces of Swiss cheese the most important aspect of the cheese is that it’s melty so the next thing. I’m gonna slice up some of the meat here.which we’ve trimmed up and made sure it’s hot just want to kind of go against the grain and cut into thin pieces and if it’s super thin that’s okay too all right so,basically gonna take all this meat and layer it on one side right. So, will you grab the sauerkraut to put on the Reuben sure. You know what let’s do the kimchi like we talked about oh yeah yeah good honor your fridge so really the sauerkraut on the sandwich is just kind of like a counter with its tartness. so, kimchi over work actually really well. I mean it’s fermented cabbage it’s gonna work out just fine that kind of looks good yeah it’s gonna be great not gonna go crazy here okay.