This Corned Beef Sandwich Makes the Perfect St. Patrick's Day Meal


If you're cooking a for St. Patrick's Day complete with , , and, of course, , there's hardly a better use for than this simple sandwich. But the truth is, this is the kind of  you'd cook a whole brisket just to make! Instead of simmering the brisket on the stove, it is covered and roasted (just like Ree Drummond's ) until fork-tender. Some crunchy slaw, mustard, and marbled rye bread take it to the next level!

What's the difference between a reuben and a corned beef sandwich?

While they're both technically corned beef sandwiches served on rye bread, this particular corned beef sandwich is a simplified version of a reuben.


Reubens have corned beef, swiss, Russian dressing, and sauerkraut. This corned beef sandwich, however, skips the kraut, cheese, and homemade dressing for a crunchy quick-fix cabbage slaw and squirt of mustard. 

What's the best mustard for a corned beef sandwich?

You can't beat a spicy brown mustard for this sandwich. It has just enough zing and spice to cut through the richness and fattiness of the corned beef. 

What's the difference between brisket and corned beef brisket?

Corned beef brisket has been brined with salt and whole spices for several days. It isn't fully cooked at this stage and will need to be roasted, simmered, or


for a few hours. Regular brisket has not been brined. Be sure to use corned beef brisket for this recipe. 

What can you substitute for marbled rye sandwich bread?

If you can't find marbled rye (a bread that swirls together pumpernickel and seeded rye bread), you can use either seeded rye bread or pumpernickel .


(3- to 4-lb.) package corned beef brisket

1 tbsp.

apple cider vinegar

1 1/2 tsp.

granulated sugar

1 tsp.

kosher salt

2 c.

thinly sliced red cabbage

1/3 c.



slices marbled rye sandwich bread

4 tbsp.

unsalted butter (optional)

Dill pickle spears and potato chips, for serving


Step  1 For the corned beef: Preheat the oven to 325°F. Unwrap the corned beef brisket and place it fat-side up on a rack placed in a roasting pan. If a seasoning packet is included, rub the fat with the spices. Pour 1 cup of water in the side of the pan, and cover it tightly with aluminum foil. Step  2 Cook until the brisket is fork tender, 3 1/2 to 4 hours. Check the corned beef by inserting a fork into the meat. If it goes in easily, it's ready; if it is met with resistance, continue cooking. Once the corned beef is fork-tender, remove it from the oven. Uncover and allow it to stand until cool enough to handle.


  Step  3 Transfer the corned beef to a cutting board. Thinly slice the meat against the grain.  Step  4 For the sandwiches: In a medium bowl, whisk together the vinegar, sugar, and salt. Add the cabbage and toss well. Set aside. Step  5 Spread mustard on one side of each bread slice. On 4 of the bread slices, arrange 4 to 5 slices of the corned beef and 1/2 cup of the cabbage. (The cabbage can also be served on the side.) Top with the remaining 4 bread slices. Step  6 Optional: In a large nonstick skillet, heat 2 tablespoons of the butter over medium heat. Working in 2 batches, toast 2 of the sandwiches until golden brown on both sides, 6 to 8 minutes total. Repeat with the remaining 2 tablespoons of butter and 2 sandwiches. Step  7 Slice the sandwiches in half; serve with dill pickle spears and potato chips.


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