Traditionally, Reuben sandwiches come with sauerkraut, but for folks who aren't too into it, this version with pickled cabbage and smothered fruit jam may be more satisfying. It's the perfect sweet-salty fix!
Making your own corned beef is quite rewarding—think of all the sandwiches you can enjoy anytime. Pair this with Shiitake Mushroom Soup with Potato Mash.
Serves 6 Prep Time 10 minutes, plus 3 hours for cabbage pickling
Cooking Time 2 hours for the corned beef
For the pickled cabbage
2/3 cup red wine vinegar
2/3 cup sugar
1 whole head Chinese cabbage
For the corned beef
1/2 kilo beef brisket
2 small yellow onions, halved
1 teaspoon whole black peppercorns
2 bay leaves
1/3 cup malt vinegar
1/3 cup brown sugar
rind from 1 lemon
For the sandwich
8 slices Cheddar cheese
8 slices sourdough rye bread
2 tablespoons raspberry jam
1/2 cup pickled cabbage
1/2 kilo corned beef brisket, cut lengthwise into 1/4-inch slices
1 Make the pickled cabbage: Combine red wine vinegar and sugar in a small saucepan. Stir and heat until sugar is dissolved. Allow to cool. Set pickling liquid aside. Take half the leaves off the Chinese cabbage. Slice the white stems off by making a V incision across each leaf. Cut the stems into thin strips and let them sit in the pickling liquid, covered and placed in the refrigerator, for at least 3 hours.
(RELATED: Step-by-step Guide: How to Pickle Veggies)
2 Make the corned beef: In a pot, place all ingredients plus enough water to cover beef brisket. Bring to a boil, then allow to simmer until beef is tender, about 2 hours. Make sure beef is submerged in liquid the whole time it is cooking. Add water, if needed. Once cooked, set beef aside and let cool. Reserve beef stock to make soup.
(RELATED: Step-by-step Guide: How to Make Beef Stock)
3 Assemble the sandwich: Lay a slice of Cheddar cheese and then a slice of corned beef on each of the 4 pieces of rye bread. Spread 1/2 tablespoon raspberry jam and 2 tablespoons pickled cabbage. Lay another slice of corned beef, then a slice of Cheddar cheese. Top with another slice of rye bread. Toast on grill or in an oven toaster and serve hot.
Photography by Patrick Martires | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Props from Saizen (trays), all others from Yummy Prop Library
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