BEST EVER Reuben Sandwich – How to Make an EPIC Reuben!!

Guinness Braised Corned Beef Brisket is a really easy recipe. A corned beef brisket is braised in Irish Guinness Extra Stout and spice, to fork tender perfection. Then made into the best Reuben sandwiches you’ve ever had, with sauerkraut, Swiss cheese and Russian dressing squeezed and grilled between two pieces of Jewish rye bread. This is a perfect dish and/or sandwich any time of the year, but especially around St. Patrick’s Day celebrations and parties! Give it a try and please let me know how you like it!

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“Broken Reality” Kevin MacLeod (
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48 replies
  1. Sylvia Young
    Sylvia Young says:

    Rueben's are at the top of my list!!! Larry love you to pieces and all you do! You are so informative and helpful I adore you and all you represent! Thank you! Still waiting for the caviar segment…please. It is expensive stuff and can be nasty for trial and error…I only had it once and I was shocked beyond all words at how amazing it was! I'm an old school fisherman with power bait and salmon eggs so it was a freaky thing to try…but my oh my was it amazing…I get it now…I truly do. Please, treat your palate and help to educate us poor folks with champagne taste out here! Love ya big guy!

  2. SweetPrincessAlicorn
    SweetPrincessAlicorn says:

    I love Ruben but I don't like rye bread . I mostly cook my brisket in slow cooker . But I like top my with musterd and sauerkraut and chopped peppercinis and provolone cheese . Don't get me wrong last time I got Swiss cheese is was nasty . It was in date but there was something off about it and since then Swiss cheese has scared me .

  3. Zoron Stillwater
    Zoron Stillwater says:

    This is weird, I made corned beef last night so I could have Reuben's today and this video was recommended tonite (R they listening to me?) I tried to use what I had – mistake! American processed cheese slices, thousand island, and white bread, never again. Going to do it right tomorrow, by right I mean your way lol. I never thought of using Guinness, I love stout beer to cook with so this should be great or better. Thanks for another informative video. By the way I made corned beef and hash using the fat from the corned beef to cook the hash and it was great so only one sandwich was wasted.

  4. John Privitera
    John Privitera says:

    You should tell the public that cooking with any type of alcohol, the alcohol will totally evaporate during the cooking process of cooking. You will be left of the Flavor not the alcohol!

  5. Jimmy Turner
    Jimmy Turner says:

    If you really want a good rubin day drink slowly starting at around 2 or 3 in after noon. Drink till dinner time, order rubin from the bar kitchen. You're drunk enough for it to be the best ever, but not too drunk to not enjoy it.

  6. dragon3831
    dragon3831 says:

    I had to stop you….. at the bevinnibg. You added dry spices then poured beer over all of the meat, making the spices wash off the meat! ….how does that make any sense ?

  7. David Normandin
    David Normandin says:

    Whats in your cupboard? Russian Dressing basic.
    1 tablespoon finely chopped onion mashed
    1 cup mayonnaise
    1/4 cup ketchup
    4 teaspoons horseradish, or to taste
    1 teaspoon hot sauce, preferably Frank's Red Hot Sauce
    1 teaspoon Worcestershire sauce
    1/4 teaspoon sweet paprika
    Fine salt & pepper
    mustard powder

  8. Cris Coulter
    Cris Coulter says:

    I cheat, use boars head pastrami, and Swiss cheese, Russian rye, whole foods sauerkraut, and Maria's Thousand Island dressing. 1/2 # of meat per sandwich! No complaints! Folks like it.

  9. Steve Logan
    Steve Logan says:

    Why do all our wives insist on ruining our good time ? I vote we sear the meat if it adds more flavor. Also, if you can't drink alcohol for dietary/religous reasons, i found the best NO alcohol beer i have ever tasted. The brand is "Bucklers" if you can find it, but it is fairly prevelant, and it way better than using any colas,etc…plus you can obviously drink it. Try it, you will be more than satisfied because most alcohol free beers are terrible.

  10. clgreene100
    clgreene100 says:

    I love your reviews and recipes. A lot of people underrate the importance of good, delicious food. I'm glad there is an awesome foodie like yourself to help us enjoy our meals.

  11. lazor
    lazor says:

    Just wondering, this year we've been able to afford to buy corned beef twice. I'm not too familiar with it but when corned beef is cooked, is it supposed to be very fatty? Because both we bought were good, but it felt like there was a lot of fat between the muscle fibers.

  12. Jeff Stanley
    Jeff Stanley says:

    I got mine for $1.99/lb a month ago and put it in the freezer. I am going to sous vide it and then use your honey mustard recipe. Why am I going to sous vide it. Because sous vide is the way to go with meat as far as I am concerned. Temperature control is everything with meat. Of course you need to sear and or broil the exterior for looks and added taste but that is where your glaze comes in.


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