As many of my friends know, I love Reuben sandwiches.  For the past two years my hubby and I have held a party around St. Patrick’s Day which I have lovingly called Reuben-Pallooza.  After this year’s party I decided that a year was too long to wait for my next Reuben fix, so I bought an extra corned beef (while they were on sale, of course!) and froze it.  Until now.

I know that many people have an aversion to corned beef.  I’m here to tell you – don’t be afraid!  When I was little, I have to admit I was pretty turned off by the stuff.  Mom would make boiled dinner and I’d run for the hills.  It was a long time before I actually tried a Reuben, but once I did I was hooked.  There’s something magical about corned beef, russian dressing, swiss cheese, sauerkraut, and rye bread.  But, as I learned, the way you cook the corned beef can make or break the sandwich.  Here’s my favorite recipe for corned beef, inspired by AllRecipes.

Guinness Corned Beef

  • 1 flat cut corned beef and the seasoning packet
  • 1/2-1 cup brown sugar (depending on the size of your corned beef)
  • 2 14.9 oz cans Guinness beer
Depending on how fatty the corned beef is that you buy, you will probably have to trim it.  Here’s my before and after. You don’t have to go crazy, just get as much as you can.  The beef will go fat side down when you put it in the slow cooker so it’s OK to leave a little on.
Once trimmed, rub the entire corned beef with brown sugar.  For a 2-3 lb cut, I used 1/2 cup of brown sugar. Don’t be stingy, it works well with the beer to give the meat a great flavor.
Put the beef into your slow cooker, fat side down, and sprinkle with the seasoning packet.  Pour Guinness into slow cooker, making sure that the beef is completely covered.
Turn the slow cooker on LOW and leave it alone for at least 8 hours and this is what you’ll get:

If you’re me, you’ll turn this into Reuben sandwiches or even corned beef hash, but it’s equally as good sliced up and served with the normal suspects – boiled potatoes, cabbage, carrots, etc.  Try it – you won’t be disappointed!

I like to serve my Reubens with good old coleslaw.  Here’s my quick and easy coleslaw recipe.  Make sure to make it ahead of time for the best flavor.

Kristen’s Coleslaw

  • 1 bag (12 oz) of pre shredded cabbage or coleslaw mix
  • 1/2 cup mayonnaise
  • 1/6 cup granulated sugar
  • 1/8 cup apple cider vinegar
  • 1 tsp celery seed
  • 1/2 tsp mustard powder
  • Salt and pepper, to taste (I use more pepper than salt)

Mix the dressing ingredients together in a large bowl, then add the cabbage.  Mix and refrigerate for 3-4 hours before serving.


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