Classic Reuben with Oven Baked Corned Beef Brisket

Step 1

Preheat oven to 350°F

Step 2

Start by taking corned beef out packaging and rinsing it. This will remove some of the excess salt on the brisket before you start cooking it.

Step 3

Place brisket in a roasting pan fatty side up. Scatter pickling spices (or seasoning packet that comes with the corned beef) over the top of the brisket. Pour water in the roasting pan about halfway up the brisket. Cover pan tightly with aluminum foil.

Step 4

Roast until the thickest portion of the brisket reaches an internal temperature of 165° (about 2-3 hours depending on the size of the brisket).

Step 5

Once brisket has cooked through nicely take it out of the oven and take it out of the roasting pan so it does not continue to cook and wrap it in tinfoil. The brisket needs to rest for about half an hour before it is cut. (this is usually when I prepare the Russian dressing!)

Step 6

After brisket has rested for half an hour you can begin trimming it! Thinly slice the corned beef against the grain. Find which direction is going and slice perpendicular to it.* Slicing against the grain is a critical step - if you cut with the grain it will taste chewy and tough!

Step 7

Dice then mash onion to get more of a minced onion paste - I used a mortar and pestle for this step.

Step 8

Measure and combine mayonnaise, ketchup, Worcestershire sauce, horseradish, minced red onion, lemon juice, paprika, *hot sauce is optional* and sea salt flakes.

Step 9

Dressing can be stored air tight in the fridge for up to two weeks!

Step 10

Preheat a large skillet over low/medium heat and butter one side of each slice of bread.

Step 11

Butter side down, begin layering corned beef and Swiss cheese on (the unbuttered side) top with sauerkraut. Generously spread Russian dressing on remaining unbuttered side of the second piece of bread.

Step 12

Place sandwich in pan, for about 3 minutes per side or until the bread is golden brown and the cheese is fully melted. *cooking at a lower heat toasts the bread slower which leaves more time for the cheese to fully melt!

Step 13

Cut in half and serve hot!- Enjoy!