Irish Corn Beef Reuben Sandwich Recipe

Corn Beef Reuben

I know you’d love to know how to make the best Irish Corn Beef Reuben Recipe this side of the Atlantic. Well, after a few requests I’m finally releasing the home-made directions I used to do so. I promise you will not be disappointed.

Let’s get started! We’ll divide this into five parts, three of which you’ll be making and two you’ll just cheat and buy. Feel free to go all out and make your own cheese and bread, but that’s beyond the amount of work I want to put into it… oh, who am I kidding? I’ll probably do that in the future too.

Corn Beef

Meat, Point Cut, 4lb
Guiness Draught, 32oz (two tall cans work lovely)
Fresh Grated Garlic, 1 Tbsp
Lime Juice, 1 Tsp
Soy Sauce, 3 Tbsp (trust me)
Crushed Black Pepper, 1 Tsp
Basil, 1 Tsp
Beef Bouillon, 2 cubes (or two cups of broth)
Dried Ginger, 1/4 Tsp

Take the meat and cut it into nice 1/2″ thick slices. Place meat and all other ingredients into a crockpot lining, cover with saran-wrap, and let sit in refrigerator for at least 24 hours.  Once set, remove saran-wrap and place into crockpot base to let cook on the low setting for another 24 hours. Strain meat once cooked. For added flavor and dried texture, fry without any oils in a Cast Iron Skillet to evenly brown.  This is the longest cooking process of the entire sandwich. Do not skimp on the lengths, and if anything let it sit a little bit longer.


Red Cabbage, 1 medium sized head (The red is just for visual enjoyment)
White Vinegar, 3/4cp
Water, 3/4cp
Fresh Grated Garlic, 1/2 Tbsp
Lime Juice, 1 Tsp
Black Pepper, 1 Tsp

Chop cabbage into hearty strips. In a large soup pan combine all ingredients, stir, and place over medium heat until cabbage is very tender and most liquids are absorbed. This may be cooked while you’re waiting for the meat to marinate and set aside in the refrigerator for later use. Just make sure you reheat it before applying it to the Reuben. I’d suggest just reheating it next to the meat as you fry it in the Iron Skillet.

Horseradish Sauce

Grated Horesradish, 3-4oz (to taste)
Sour Creme, 16oz (don’t skimp, you want the fattiest kind you can get)
Basil, 1 Tsp
Swiss Cheese, cubed for melting, 1/4cp
Dried Ginger, 1/4 Tsp
Mayonnaise, 1/4cp (not miracle whip, and make sure its regular and not “low fat”)

This sauce is amazing, and probably the fattiest part of this Irish delight. In a sauce pan start by putting the cheese in over low heat. Once the cheese starts to break down (it doesn’t have to be 100% liquid) apply the rest of the ingredients and increase the heat to medium; stir often or it will burn. This sauce can be prepared while the meat is marinating and set aside in the refrigerator for later use. For best results, re-warm prior to using on the Reuben.


Baby Swiss, thinly sliced into nice large bread sized pieces

Just buy this from the store. You can find Swiss of some sort from just about every deli, as it’s not an exotic cheese. Cut it into desired thin/hefty slices with hopes of covering most of the bread.


Pumpernickel, nice long slices for a hearty sandwich
Light Rye, nice long slices for a hearty sandwich

Just buy this from the store’s deli as well. You really only have to use one type of bread (I’d recommend Light Rye), but it is more fun to have both for added visual fanciness.

Put it all together!

Finally! We’ve reached the grand finale stage. Woohoo! Lets take the bread and throw it onto that same Iron Skillet. If you have a Panini Pan, use it (but its not needed)! Slap two pieces of bread (one from each loaf) onto the Iron Skillet over low to medium heat (no oil needed). On the Light Rye place your Swiss Cheese, followed by a nice heap of the Sauerkraut. On the Pumpernickel smother it with a nice large helping of the Horseradish Sauce, followed by a nice heap of the Meat. At this point, the meat has probably fallen apart into little shreds, and that’s perfectly fine (and tasty!). Let the bread toast for a minute or two, making sure not to burn it. Once you’re satisfied carefully assemble the sandwich, slice in half, and serve with your choice of potato side if desired. Wa’la! Amazing!

Yields: 8-10 Reuben Sandwiches

Posted in Recipe.


  1. well I believe I ruined this roast. I followed your recipe and have had it cooking for 18 hrs. It is falling apart but so dry tasting and TOUGH!!! I hve never made beef brisket, so I will let it go longer cuz at this point it can’t hurt it anymore that it is already! I REALLY hope it gets better.

    • Hello Meghan,

      You’re more than welcome to use my recipe and any photos on your website. Please let me know if you need any additional information and when the article is up. 🙂

      Thank you,
      Daniel Slaughter

  2. My husband and I served up this for dinner last weekend. The whole family adored it, most definitely I’ll be preparing it often now, it’s always enjoyable to discover innovative inspiration for tasty recipes along with easy to understand methods to fix them. Appreciate your coming up with some.

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