Sous Vide Corned Beef Reubens Recipe

Corned beef Reubens are one of my all-time favorite sandwiches. The salty and heavily spiced corned beef compliments the tangy sauerkraut, with some sharp Swiss cheese and hearty rye bread topped with some Russian Dressing, tying it all together.

While I'll eat Reubens cooked almost any way, I especially love them when the corned beef is sous vided at 131°F (55°C) for a few days. It comes out so moist and tender, but still has an amazing bite that really works well in Reubens.

For a more traditional texture, you can cook the corned beef at 176°F (80°C) for 12 to 24 hours. Or go for 156°F (68.9°C) for a firmer, but still tender result.

I like to make homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.

Some corned beef can be really salty. If you find this is usually the case for you, or you don't like salt much in general, you can soak it in a container of clean water for a few hours, or even overnight. This will help pull out some of the salt, making it more palatable.

Note: You can learn more about corned beef from viewing all my sous vide corned beef articles.

Once it's cooked, you can sear the corned beef if you want to, though traditionally it doesn't have a sear on it. Also, when slicing it, you can go as thick or thin as you want. Some people, like my Dad, want it sliced as thin as possible, while others prefer a thicker slab.

Sous vide corned beef reubens 11

This recipe makes 4 sandwiches, though it can be hard to find a small corned beef. I usually make a regular sized 3 to 5 pounder and eat it several days in a row, with cabbage, Reubens, and corned beef hash. The larger corned beef doesn't change the cooking time at all.

I often toast my rye bread before making the sandwich, but if you prefer it untoasted that is fine as well. The sauce is usually Russian dressing or Thousand Island dressing, though I usually use Sir Kensington's Special Sauce.

Sous vide corned beef reubens 24

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about corned beef from my sous vide corned beef articles.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Corned Beef Reubens Recipe

  • Published: March 11, 2019
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 1 to 2 days
  • Serves: 4

Ingredients for Sous Vide Corned Beef Reubens

  • For the Sous Vide Corned Beef

  • 1 to 2 pounds corned beef (450 to 900g) (Store bought corned beef often includes a spice packet)
  • To Assemble

  • 8 slices of rye bread, toasted
  • Russian dressing or "Special Sauce"
  • Sauerkraut
  • 16 slices Swiss cheese or Gruyere cheese

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Corned Beef Reubens

For the Sous Vide Corned Beef

Preheat a water bath to 131°F (55°C).

Sous vide corned beef reubens 66

Add the spice rub, if present, to the outside of the corned beef. Place the corned beef in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 1 to 2 days, until fully tenderized.

Sous vide corned beef reubens 7

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Preheat the broiler in your oven or toaster oven.

Take the sous vide bag out of the water and remove the cooked corned beef from the bag. Dry it off thoroughly using paper towels or a dish cloth. Slice the corned beef into the desired thickness.

Spread the Russian dressing on the bread. Add the sauerkraut and top with the corned beef. Place a cheese slice on top of the corned beef and then place under the broiler until it has melted. Place two pieces of bread together, cut in half and enjoy!

  • Sous vide corned beef reubens 78
  • Sous vide corned beef reubens 79
  • Sous vide corned beef reubens 80
  • Sous vide corned beef reubens 81
Sous vide corned beef reubens 21

Nutritional Information for Sous Vide Corned Beef Reubens

  • Calories: 655
  • Fat: 28g
  • Protein: 57g
  • Carbohydrate: 37g
  • Fiber: 4g
  • Sugar: 5g
  • Cholesterol: 113mg

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy