How awesome!! They are an American classic as is corned beef. If you can get corned beef in the UK, you'll be set to make these!! Don't know what I'd do without my reubens!
wow that does look amazing! I tried my first Ruben just the other day as I am from the uk and we don't have them there. I am visiting my girlfriend in the US and she told me how nice they were. Loved them! :) Thumbs up!
That looks awesome. I'm not so much on the Corned beef either, but the way you put that together..........Mmmmmmmmmm, mmmmmm. Thanks for putting that up.
All I did was put the brisket in my crock pot with the juice from the package. Sprinkled the seasoning packet along with a Tbsp of pickling spices on top of the brisket. Cut up a pound of carrots, an onion and half a head of cabbage and put those on top. Poured a bottle of Guinness Black Lager over top and enough water just to cover the veggies. Put the lid on, turned it on high til it was bubbling and then turned it down to low and cooked it for about 8 hours taking the veggies out after 4.
looks AMAZING man. My wife and i are doing this for dinner tonight.. cant wait.. this video has my mouth watering.. good work and thanks for the info. happy st. patricks day
ohhhh lawhdy.....when you put the swiss on the kraut I started drooling! I really don't dig the texture of corned beef but I love kraut and love, love, love reubans....thanks for sharing.
Looks really good!!!! That's the way we like our Reubens too. Maybe sometime you can show how you did your corned beef brisket....Thanks for a great video....
You are making me fall in love food all over again... For a while now I lost my love for food and due to that just saw food as a source of nutrition, but thanks to you I'm loving food again, the only thing is I'm in bed and hungry now 🤣🤣
Your recipe for the Corned Beef Brisket in the crock pot sounded really good. I will make it your way next time. Never thought to add extra pickling spices and the Guinness Black Lager. You are one GREAT cook. Everything you make is outstanding. THANK YOU!!!! Oh, I bought the other ingredients to make the Reubens with my leftover corned beef.....
I would never even try a reuben because of sauerkraut. Until my local grocery store was giving out samples of these sandwiches with coleslaw. The employee said they were called New York reubens but that's not what I found when I googled it. The sandwich consist of swirl rye bread, swiss, corned beef, & homemade coleslaw. It was slaw mix with Marzetti's coleslaw sauce. It was DELICIOUS!! It's so wierd because I normally dont like any of those except for the beef. I will not eat coleslaw. I will not eat rye bread. I dont hate swiss but it's not my favorite. All these put together is sooo good.
You really gotta cook the hell out of the corned beef for it to be tender and good. Low and slow is the key. Doing it that way really makes the meat most excellent in reubens!!
I make my own probiotic sauerkraut and if the temperatures get much above 10 degrees it kills off the beneficial microorganisms and enzymes. I have never made a Rueban but love them. I want to share them with our Ladies group from church. We get together twice a month and take turns in teams to feed the group we are having the most fun sharing the recipes and are making a recipe book thats going to print now, to be ready just in time to share before the Holidays. I want to make these sandwiches for our next mtg. :) can't wait.
I normally have a messy kitchen afterwards. I heat my kraut, in a separate pan, then heat my corned beef to take the chill off, then I do my rye... We always used Beef Stake seeded rye. BUT they are made through Wonder and they are a part of Hostess... Yeah we all know how that went. Anyways. I put my meat and swiss on my bread while thats toasting, then at the end a put the heated kraut and slather on the dressing MESSY! I'll be trying your way next time!
It was leftover corned beef from St Patty day. I don't remember the exact recipe but it was corned beef with cabbage, onions and carrots, cooked in beer and water in the crock pot.
This looks delicious and perfect for St Patrick's Day! We like how you mix the Frank's Bavarian Kraut with 1000 Island Dressing. Do you have a twitter?@FranksKraut if you do!
Not a fan of canned kraut, the refrigerated stuff is better. Marble rye is good, I prefer pumpernickel. Also I recently learned that certain brands of Kraut have 10 trillion live bacteria (probiotics) per 4 ounce serving. Only the refrigerated kraut has these bacteria. Which sucks because I think heating up the kraut would kill the bacteria. I'm going to have to try the sandwich with cold kraut and see how it tastes. Anyways good looking sammich, i'm going to have to get a brisket now, I always buy shaved at the deli, but this way looks much better.
Crouton Crackerjacks ok Jason, seriously........will you marry me!!! :) (never asked a guy to marry me before!! ) i love Rubens too, well love corned beef and cabbage with carrots, potatoes, and cabbage/sauerkraut and loved sauerkraut (didn't know they made sweet! will have to check that out) and rye bread.........oh my!!! i have watched and shared and pinned like 80 vids since Sunday and still have more to go (just to let you know i have gained so much weight just from watching, lol!! :D ) tfs!! will have to try it this way someday (you gonna make one for me?? ;) )
Crouton Crackerjacks you are very welcome! love all your vids! great food and projects! hope to see more projects from you as well........and dinner made for me? LOL :D
You should be using real rye bread. Marbled bread is an abomination in the eyes of the sandwich gods. Hard carved meat is ALWAYS superior for a Reuben. Too many places shave it. They miss point and probably never had a real Reuben, thereby lacking a proper frame of reference. You miss the point too though -- you made a fairly dry sandwich. I understand that you want to avoid mess (who doesn't?), but a real Reuben is by definition a sloppy sandwich. You drain the kraut. But the idea is to infuse it with as much sauerkraut juice as possible without rendering it an inedible wad of gunk. It isn't easy. It isn't supposed to be. That's the art, striking the exact balance between the moist gooey inside and the crisp toasty exterior. This is why there is no such thing as a fast-food "take-out" Reuben. Your main problem is that you're skillet is much too small. Get a flat griddle and a sandwich stone. Keep the moist ingredients in the very center. You'll be able to cut out all those intermediary steps and have a much better sandwich. [NOTE to Fr. J. Steele, CSC ... The Reuben is not a "New York deli sandwich", per se. It was invented at the Blackstone in Omaha, NE. And we're fiercely protective of it here in the midwest. It's one of the few contributions Nebraska has made to high culture.]
Reubens are made with dark rye. Marble Rye is a marketing scam that restaurateurs use so that they don't have to stock both light and dark. It's for stupid people who can't decide what they want.
Please don't "whatever" butter and margarine together. You made a great sandwich, however you absolutely ruined it with margarine. You obviously aren't into "how things taste", if you were, you wouldn't have margarine in your refrigerator. Do you realize the difference? I'm not talking about what is bad for you. I'm talking about taste and real flavor of food. Anything that tastes good - I mean really good - which is made with some kind of fat, is made with butter, real butter, not margarine. I'm not talking about olive oil, or canola oil or what your lipid of choice is. But my friend making the wonderfully mouthwatering Reuben sandwich, who appears to know his way around the stove, PLEASE AT LEAST TRY BUTTER IN WHATEVER YOU'RE COOKING! That fresh ear of corn. That pan of peas. Your mashed potatoes. Your piece of toast. Your pan of scrambled eggs or eggs over easy.....ALL REQUIRE REAL BUTTER - NOT MARGARINE!!! Do yourself a favor, spend another 99 cents and buy a pound of butter. Even your grocery store might have their own brand, it's very good. Some brands are way too expensive. Store brand is your best bet if you're a "butter newbie". Today I'm making Reubens for 15 people and I'm glad I saw your video....I like how you put it together. Your technique was good. I like how you mixed your Kraut together with the Thousand Island - great tip. I have the nice marble rye, but be sure, I'll toast the slices with butter. Nice job and THANK YOU! ♡
Thank you! This is how we made them in the restaurant and it turns out to be a lot easier and less messy.
They are SO good!! Today is the fourth day in a row of having them, LOL!!
Thanks!! Love me some reubens too!! Look forward to this every year!
They are quite easy and taste amazing!!
They are SO good!!
Thank you so much!! Hope you enjoy the reubens!! I love em and am going on the fourth day in a row of having them for lunch, LOL!!
How awesome!! They are an American classic as is corned beef. If you can get corned beef in the UK, you'll be set to make these!! Don't know what I'd do without my reubens!
Hope you had a good St. Pat's day!! How'd they turn out for you?
Today will be 4 days in a row that I've had a reuben for lunch. Not getting old yet!
Thanks!
Really like the way you made them. Have made them a lot, but think I will use your way from now on! Love Frank's kraut.
Corned Beef Reuben Sandwich is out of this world for St. Patrick's Day!
LOL!! We made em like this at the diner I worked at and it's the most efficient way of doing it I've found. One pan and easy!
You're welcome! SO good!!
Indeed!!
wow that does look amazing! I tried my first Ruben just the other day as I am from the uk and we don't have them there. I am visiting my girlfriend in the US and she told me how nice they were. Loved them! :) Thumbs up!
Yum! Reuben's are one of the things I miss most since moving to Australia, and yours look so good!
That looks awesome. I'm not so much on the Corned beef either, but the way you put that together..........Mmmmmmmmmm, mmmmmm. Thanks for putting that up.
All I did was put the brisket in my crock pot with the juice from the package. Sprinkled the seasoning packet along with a Tbsp of pickling spices on top of the brisket. Cut up a pound of carrots, an onion and half a head of cabbage and put those on top. Poured a bottle of Guinness Black Lager over top and enough water just to cover the veggies. Put the lid on, turned it on high til it was bubbling and then turned it down to low and cooked it for about 8 hours taking the veggies out after 4.
Oh I love your way of making these Reuben's! Yum. I'm also thinking my daughter will eat these. Thanks so much
looks AMAZING man. My wife and i are doing this for dinner tonight.. cant wait.. this video has my mouth watering.. good work and thanks for the info. happy st. patricks day
ohhhh lawhdy.....when you put the swiss on the kraut I started drooling! I really don't dig the texture of corned beef but I love kraut and love, love, love reubans....thanks for sharing.
You're welcome! Love me some reubens!!
Next time on St. Patrick's Day, wear green or get pinched.
Looks really good!!!! That's the way we like our Reubens too. Maybe sometime you can show how you did your corned beef brisket....Thanks for a great video....
You are making me fall in love food all over again... For a while now I lost my love for food and due to that just saw food as a source of nutrition, but thanks to you I'm loving food again, the only thing is I'm in bed and hungry now 🤣🤣
Your recipe for the Corned Beef Brisket in the crock pot sounded really good. I will make it your way next time. Never thought to add extra pickling spices and the Guinness Black Lager. You are one GREAT cook. Everything you make is outstanding. THANK YOU!!!!
Oh, I bought the other ingredients to make the Reubens with my leftover corned beef.....
Im about to make my first one. Reubens are my favorite sandwiches. I'm going to use your kraut mix method.
Awesome Sir i have never made my Reuben's this way and i love it very nice and thank you
Just is easier to mix the kraut and thousand together. Makes the sammich just a tad less messy although with reubens comes some mess, LOL!!
Yum... *drool, drool...* Thanks!
We always have corned beef and red potatoes for St Patricks day. We have reuben sandwiches just whenever, which isn't often.
What I don't know can't hurt me, LOL!! The only time I go for rye is with reubens. Otherwise, not something I care for. Take it or leave it I guess.
That looks mighty fine and tasty. Been a long time since I've had a Reuben sandwich. Hugs!
That looks awesome!
They're not cheap to make but quite a bit cheaper than getting them at a restaurant. Either way, love me some reubens!!
Mmmm I make mine just like this. I love it this way 😊😊 I want one right now
No, you're not a freak. I'm not crazy about corned beef either but I love me some kraut! And reubens...LOVE em!!
Looks good, I love reubens.
Great looking sandwich! I'm gonna try this real soon.
I would never even try a reuben because of sauerkraut. Until my local grocery store was giving out samples of these sandwiches with coleslaw. The employee said they were called New York reubens but that's not what I found when I googled it.
The sandwich consist of swirl rye bread, swiss, corned beef, & homemade coleslaw. It was slaw mix with Marzetti's coleslaw sauce.
It was DELICIOUS!! It's so wierd because I normally dont like any of those except for the beef. I will not eat coleslaw. I will not eat rye bread. I dont hate swiss but it's not my favorite. All these put together is sooo good.
You really gotta cook the hell out of the corned beef for it to be tender and good. Low and slow is the key. Doing it that way really makes the meat most excellent in reubens!!
Just makes em a bit less messy! Still just as delicious though!
I make my own probiotic sauerkraut and if the temperatures get much above 10 degrees it kills off the beneficial microorganisms and enzymes. I have never made a Rueban but love them. I want to share them with our Ladies group from church. We get together twice a month and take turns in teams to feed the group we are having the most fun sharing the recipes and are making a recipe book thats going to print now, to be ready just in time to share before the Holidays. I want to make these sandwiches for our next mtg. :) can't wait.
Thanks!! But Bruno already has my heart. ;-)
Can you make chicken Kiev? It's my favorite food
damn!! Looks amazing!
It looks great. Thank you.♥
Dunno why this was marked as spam as it's not but that's fricken hilarious!! Thanks Roc! I do love me some Anthony Bourdain!
sweet jesus that looks good, im all about reubens i gotta make this
Interesting take on the Rueben.
This looks so good thank you
So can I get the corned beef on the deli section ?
Wow, love this. Do you have a video on how to make your corned beef? Thanks.
His recipe is he buys it LOL.
There is no bad way to make a reuben! Try one with pepper jack.
Yummy!
I normally have a messy kitchen afterwards. I heat my kraut, in a separate pan, then heat my corned beef to take the chill off, then I do my rye... We always used Beef Stake seeded rye. BUT they are made through Wonder and they are a part of Hostess... Yeah we all know how that went. Anyways. I put my meat and swiss on my bread while thats toasting, then at the end a put the heated kraut and slather on the dressing MESSY! I'll be trying your way next time!
Yum!
What is sourcrowt?
Excellent!! Pamela in Detroit
That looks so much different to our English cornbeef!!!! :-)
wow nice skillet
OMG...YUMMY
how did you cook the corned beef? what kind?
It was leftover corned beef from St Patty day. I don't remember the exact recipe but it was corned beef with cabbage, onions and carrots, cooked in beer and water in the crock pot.
Crouton Crackerjacks Be honest girlfriend ...it's store bought corned beef.
i like the mess. great video
This looks delicious and perfect for St Patrick's Day! We like how you mix the Frank's Bavarian Kraut with 1000 Island Dressing. Do you have a twitter?@FranksKraut if you do!
i must be a freak. i'm not crazy about corned beef & i don't like kraut at all. but hey it was fun to watch you cook ;-)
Funny how a New York Jewish deli sandwich has become the goto for St. Patrick's Day.
Wow
yummmmm :)
yum yum yum yum
Yummy 🤤
I would toast both sides for "crispness"
Damn, that looks good Bro....thank you for sharing
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
What's kraut??
Fermented cabbage
Not a fan of canned kraut, the refrigerated stuff is better. Marble rye is good, I prefer pumpernickel. Also I recently learned that certain brands of Kraut have 10 trillion live bacteria (probiotics) per 4 ounce serving. Only the refrigerated kraut has these bacteria. Which sucks because I think heating up the kraut would kill the bacteria. I'm going to have to try the sandwich with cold kraut and see how it tastes. Anyways good looking sammich, i'm going to have to get a brisket now, I always buy shaved at the deli, but this way looks much better.
does anyone here even know how long it takes to make corned beef or pastrami at home? it takes a while just for a sandwhich.
Oh, SUBD too.......
*drool*
That's a tasty looking sandwich, but I cringed when you cut it on the plate. Cringed!
And you didn't cringe when he used margarine on that beautiful sandwich? He said, "I'm using margarine, you can use butter, whatever."
But the mess is half the fun! lol
Crouton Crackerjacks ok Jason, seriously........will you marry me!!! :) (never asked a guy to marry me before!! ) i love Rubens too, well love corned beef and cabbage with carrots, potatoes, and cabbage/sauerkraut and loved sauerkraut (didn't know they made sweet! will have to check that out) and rye bread.........oh my!!! i have watched and shared and pinned like 80 vids since Sunday and still have more to go (just to let you know i have gained so much weight just from watching, lol!! :D ) tfs!! will have to try it this way someday (you gonna make one for me?? ;) )
Cindy Z. Stewart LOL!! Thanks so much for all the support and lovely comments!!
Crouton Crackerjacks you are very welcome! love all your vids! great food and projects! hope to see more projects from you as well........and dinner made for me? LOL :D
Looking good man💝😁.Check out Tanika Divine channel.Thanks
You should be using real rye bread. Marbled bread is an abomination in the eyes of the sandwich gods. Hard carved meat is ALWAYS superior for a Reuben. Too many places shave it. They miss point and probably never had a real Reuben, thereby lacking a proper frame of reference.
You miss the point too though -- you made a fairly dry sandwich. I understand that you want to avoid mess (who doesn't?), but a real Reuben is by definition a sloppy sandwich. You drain the kraut. But the idea is to infuse it with as much sauerkraut juice as possible without rendering it an inedible wad of gunk. It isn't easy. It isn't supposed to be. That's the art, striking the exact balance between the moist gooey inside and the crisp toasty exterior. This is why there is no such thing as a fast-food "take-out" Reuben. Your main problem is that you're skillet is much too small. Get a flat griddle and a sandwich stone. Keep the moist ingredients in the very center. You'll be able to cut out all those intermediary steps and have a much better sandwich.
[NOTE to Fr. J. Steele, CSC ... The Reuben is not a "New York deli sandwich", per se. It was invented at the Blackstone in Omaha, NE. And we're fiercely protective of it here in the midwest. It's one of the few contributions Nebraska has made to high culture.]
YAWN.
Reubens are made with dark rye. Marble Rye is a marketing scam that restaurateurs use so that they don't have to stock both light and dark. It's for stupid people who can't decide what they want.
Dave Furstenau You are a real head case.
Dave Furstenau Your are an idiot. Most people are not rye purists and the marbled bread makes a great presentation. You are a fool.
I know what a Reuben is. And I know what it is not.
Git in ma pie-hole!
Please don't "whatever" butter and margarine together. You made a great sandwich, however you absolutely ruined it with margarine. You obviously aren't into "how things taste", if you were, you wouldn't have margarine in your refrigerator. Do you realize the difference? I'm not talking about what is bad for you. I'm talking about taste and real flavor of food. Anything that tastes good - I mean really good - which is made with some kind of fat, is made with butter, real butter, not margarine. I'm not talking about olive oil, or canola oil or what your lipid of choice is. But my friend making the wonderfully mouthwatering Reuben sandwich, who appears to know his way around the stove, PLEASE AT LEAST TRY BUTTER IN WHATEVER YOU'RE COOKING! That fresh ear of corn. That pan of peas. Your mashed potatoes. Your piece of toast. Your pan of scrambled eggs or eggs over easy.....ALL REQUIRE REAL BUTTER - NOT MARGARINE!!! Do yourself a favor, spend another 99 cents and buy a pound of butter. Even your grocery store might have their own brand, it's very good. Some brands are way too expensive. Store brand is your best bet if you're a "butter newbie". Today I'm making Reubens for 15 people and I'm glad I saw your video....I like how you put it together. Your technique was good. I like how you mixed your Kraut together with the Thousand Island - great tip. I have the nice marble rye, but be sure, I'll toast the slices with butter. Nice job and THANK YOU! ♡
Margarine and that dirty skillet? I'll bet your reuben tastes like charcoal.
LOVE ALL YOUR VIDEOS!!! Will you marry me?
Those look disgusting.