Reuben sandwich with potato salad

By Rodney Bowers
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reuben sandwich with potato salad



  • 2268 grams (5 lb) beef brisket
  • 1 cup kosher salt
  • 3/4 cup brown sugar
  • 2 tablespoons pink curing salt
  • 4 sprigs thyme
  • 4-5 bay leaves
  • 1 tablespoon savory
  • 1 tablespoon mustard seeds
  • 1 tablespoon juniper berries (optional)
  • 2 teaspoons peppercorns
  • lemon rind from 1 lemon
  • 1 bulb garlic, smashed
  • 2 liters water


  • 12 oz cooked & sliced corned beef brisket
  • 4 slices marbled rye or pumpernickel bread
  • 2 tablespoons butter
  • 4 tablespoons Thousand Island dressing
  • 4 slices Swiss cheese
  • 1/2 cup sauerkraut
  • 2 kosher dill pickles


  • 1361 grams (3 lbs) yellow potatoes, peeled & cubed
  • 2 cloves garlic, smashed
  • 2 bay leaves
  • 3-4 sprigs thyme
  • 2 tablespoons coarse sea salt
  • Water, to cover
  • 1 medium sweet onion, minced
  • 4 cloves garlic, smashed
  • 1/4 cup apple cider vinegar
  • 4 tablespoons grain mustard
  • 1 bunch green onions, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste



  1. Place everything but the meat in a pot and bring to a boil. Simmer for 30 minutes and cool with ice or in a fridge.
  2. As soon as the brine is cool, place the brisket in a large re-sealable bag and add the brine. 
  3. Seal and place in a bowl on a tray in the fridge for at least 24 hours (up to ten days).  The beef needs to stay submerged in the brine for best results.  Tip: If you’re brining for a shorter period, cut the beef into smaller pieces to maximize salt absorption.
  4. When the meat is done, remove from the brine and rinse under cold water. It’s ready to be cooked.


  1. Butter the bread and griddle in a pan on medium low heat.
  2. Spread half the dressing on each piece of the bread and lay down the cheese, then the meat then the kraut followed by a little dressing in the middle.
  3. Serve with a pickle. 


  1. Put the potatoes in a stainless steel pot with the bay leaves, thyme, salt and half the garlic. Cover with water so that the water just barely comes over the spuds. 
  2. Bring to a boil then turn to a gentle simmer and cover with a lid. Cook until just tender.
  3. Add minced onion and remaining garlic to a skillet with olive oil and cook until translucent. Add the vinegar and whisk together. Add the mustard, stir and set aside. This will be used as the dressing.
  4. Strain off the water from the potatoes and discard the herbs. 
  5. Put the spuds in a large salad bowl and while they're still warm, crush lightly with a fork. Add the dressing and mix in.
  6. Once cool, add the parsley, sliced green onions and olive oil if needed. 
  7. Season to taste and serve.


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