So I know that corned beef truly isn’t a St. Patrick’s Day food but this year it is for me. Actually it has been the whole St. Patty’s Day week. I have had 4 Reuben sandwiches (in 4 days) already and I’m fine with it because they are DELICIOUS.
I used my awesome Instant Pot to make the corned beef brisket. It’s so easy to do. Start by adding 4 cups of water into the pot. Add the trivet to the pot and place the brisket fat side up. Close lid, seal and press meat/stew setting and adjust the time to 90 minutes. When done, allow for a 5-8 minute natural release.
My little helper made the homemade thousand island dressing for me.
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servings
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Ingredients
Corned Beef Brisket
- 4-5 lb Flat Cut Corned Beef Brisket
- 4 cups water
- 1 spice packet
Reuben Sandwich (Ingredients are per sandwich)
- 2 slices rye bread
- 1 TBS thousand island dressing
- 1/4 cup cooked sauerkraut
- 2 slices Swiss cheese
- 4 pieces corned beef brisket
- 1 TBS unsalted butter
Ingredients
Corned Beef Brisket
Reuben Sandwich (Ingredients are per sandwich)
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Instructions
Corned Beef Brisket
- Add 4 cups of water to the inner pot of the Instant Pot and spice packet that came with or you can make your own. Place trivet above water and place corned beef brisket on top of trivet fat side up. Homemade Pickling Spices (1 tsp yellow mustard seeds, 1 tsp whole black peppercorns, 1 tsp coriander seeds, 1/2 tsp whole allspice, 3 whole cloves, 3 bay leaves)
- Close the lid and seal the vent. Press meat/stew setting and adjust the time to 90 minutes.
- When timer goes off, allow for a 5-8 minute natural release. When done, release remaining pressure and take from pot and allow to rest before cutting into it.
Reuben Sandwiches
- Take two pieces of rye bread and butter one side. On top of one piece of rye bread stack with corned beef, Swiss cheese, sauerkraut and thousand island dressing.
- Place in skillet on medium heat or panini press, butter side down. Brown, allowing the cheese to melt about 2 minutes each.
Recipe Notes
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