How To Cook Corned Beef For Reubens In Slow Cooker [GUIDE]

Corned beef Reubens are the epitome of comfort food-succulent, flavorful, and satisfying. The star of this sandwich, corned beef, owes its rich taste and tender texture to a process that requires patience and care. Traditionally, corned beef is simmered for hours until the meat is tender enough to shred or slice, which is precisely why a slow cooker is an ideal cooking method. Slow cooking not only allows the flavors to meld beautifully but also ensures that the corned beef stays moist and tender without constant attention. If you’ve ever bitten into a Reuben with perfectly tender corned beef, gooey Swiss cheese, tangy sauerkraut, and a punchy Russian or Thousand Island dressing, you know the magic lies in proper preparation. Slow cooking transforms a humble cut of beef into a decadent, melt-in-your-mouth experience, perfect for sandwich enthusiasts and home cooks alike.

How Long To Cook Corned Beef For Reubens In Slow Cooker

Cooking corned beef in a slow cooker requires both time and temperature awareness to achieve optimum tenderness. On average, a 3-4 pound corned beef brisket will take:

• Low setting: 8-10 hours
• High setting: 4-6 hours

The key factor is not just time but size. Larger briskets require longer cooking times. Additionally, corned beef has connective tissue that needs slow, gentle cooking to break down properly, producing a tender, juicy texture. Rushing the process by using high heat may result in meat that is tough and chewy, defeating the purpose of slow cooking.

For the best results, plan ahead-starting your corned beef in the morning on low heat ensures it’s perfectly cooked by dinner, letting you focus on assembling your Reubens without worry.

How To Tell If It Is Done

Corned beef is done when it reaches a tender, fork-ready consistency. Indicators include:

• Fork Test: Insert a fork into the thickest part of the brisket. If it slides in easily with little resistance, your corned beef is ready.
• Shredding Ability: Gently pull the meat apart with two forks; it should separate without shredding into stringy bits.
• Internal Temperature: While slow cooking isn’t usually about hitting exact temperatures, a finished corned beef brisket should reach an internal temperature of around 190-200°F (88-93°C), which allows connective tissues to fully break down.

Patience is crucial-overcooking can make meat dry, while undercooking leaves it tough. Always err on the side of slightly longer cooking if uncertain; the slow cooker’s gentle heat makes it forgiving.

Ingredients Needed

A flavorful corned beef for Reubens requires only a few quality ingredients:

• Corned beef brisket (3-4 pounds) – ideally with the spice packet that often comes with it
• Onions (1-2, sliced) – add sweetness and depth
• Garlic cloves (3-4, smashed) – for aromatic richness
• Bay leaves (2-3) – classic seasoning for slow-cooked beef
• Carrots (optional, 2-3, cut into chunks) – provide subtle sweetness
• Water or beef broth (enough to cover meat) – for cooking liquid
• Additional spices (optional): black peppercorns, mustard seeds, coriander seeds

Once the beef is cooked, these ingredients can also contribute to a savory dipping liquid or be discarded, depending on your preference.

How To Cook Corned Beef For Reubens In Slow Cooker

1. Prepare the brisket: Rinse the corned beef to remove excess salt, then pat dry.
2. Layer the ingredients: Place sliced onions, garlic, and optional carrots in the bottom of the slow cooker. Lay the brisket on top, fat side up.
3. Add seasonings: Sprinkle the spice packet over the meat and add bay leaves and any optional spices.
4. Add liquid: Pour enough water or beef broth to nearly cover the meat.
5. Cook low and slow: Cover and cook on low for 8-10 hours or high for 4-6 hours. Resist the urge to lift the lid too frequently; this releases heat and extends cooking time.
6. Rest before slicing: Once done, let the meat rest for 10-15 minutes before slicing against the grain to preserve tenderness.

When Things Go Wrong

Even slow cooking isn’t foolproof. Common issues include:

• Tough Meat: Likely undercooked or cooked on high heat too briefly. Return it to the slow cooker with a bit of liquid and cook longer.
• Dry Meat: Could result from removing too much fat or cooking without sufficient liquid. Ensure the brisket remains partially submerged during cooking.
• Overly Salty Meat: Rinse before cooking and avoid adding extra salt until after tasting.

Mistakes can often be salvaged by adjusting cooking time, adding liquid, or turning leftovers into hash, sandwiches, or stews.

Expert Tips

• Fat Side Up: Keeps meat moist as the fat renders during cooking.
• Don’t Rush: Slow cooking is about patience-resist high heat shortcuts.
• Use a Thermometer: Ensures perfect internal temperature without overcooking.
• Flavor Boost: Add a splash of beer, apple cider, or pickling liquid to the slow cooker for extra depth.
• Slice Against the Grain: Guarantees tenderness and prevents stringy textures.

Can I Do This Without A Slow Cooker?

Absolutely. Corned beef can be cooked using:

• Stovetop: Simmer in a heavy pot with liquid for 3-4 hours, covered.
• Oven: Wrap in foil and bake at 300°F (150°C) for 3-4 hours.
• Instant Pot/Pressure Cooker: Great for faster results; cook on high pressure for about 90 minutes.

The key principle remains slow, gentle heat with adequate moisture to break down connective tissue.

Reheating Leftovers In Slow Cooker

Leftovers can be reheated gently in the slow cooker:

1. Slice corned beef against the grain.
2. Place in the slow cooker with a small amount of broth or water.
3. Heat on low for 2-3 hours or until warmed through.

This method preserves moisture and flavor without drying the meat, unlike microwaving.

FAQs

What Cut Of Corned Beef Is Best For A Slow Cooker?

The flat cut corned beef brisket is ideal for slow cooking because it has uniform thickness, making it easier to cook evenly. The point cut is fattier and can result in a richer flavor but may require slightly longer cooking.

Do I Need To Rinse Corned Beef Before Slow Cooking?

Yes, rinsing the corned beef under cold water removes excess surface salt and brine, which helps prevent the meat from being overly salty and ensures a balanced flavor for Reubens.

How Much Liquid Should I Add To The Slow Cooker?

Add enough liquid-such as water, beef broth, or beer-to cover the corned beef about halfway. This ensures the meat stays moist during slow cooking while allowing the flavor to concentrate without becoming boiled.

What Temperature Setting Should I Use On The Slow Cooker?

Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Slow, low heat produces tender, easily sliced meat perfect for Reuben sandwiches.

Should I Add Vegetables While Cooking Corned Beef?

You can add vegetables like carrots, cabbage, and potatoes, but for Reubens, it’s often best to cook the corned beef separately to maintain a firm texture for slicing. Vegetables can be cooked alongside or served as a side dish.

Can I Cook Corned Beef In A Slow Cooker Without The Seasoning Packet?

Yes. You can make your own seasoning blend with mustard seeds, peppercorns, bay leaves, and garlic. This allows you to control the flavor intensity, especially since the seasoning packet can be very salty.

How Can I Tell When The Corned Beef Is Done?

Corned beef is done when it reaches an internal temperature of 195-205°F and is fork-tender. It should easily pull apart with a fork but remain sliceable for sandwiches.

Do I Need To Let Corned Beef Rest After Slow Cooking?

Yes, let the meat rest for 10-15 minutes after removing it from the slow cooker. Resting allows juices to redistribute, making slicing easier and preventing the meat from drying out.

How Should I Slice Corned Beef For Reubens?

Slice against the grain in thin, uniform slices. This ensures the meat is tender and manageable for sandwiches while maintaining structure and texture.

Can I Make Corned Beef Ahead Of Time For Reubens?

Absolutely. Slow-cooked corned beef can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently to avoid drying before assembling Reuben sandwiches.