Sous Vide Corned Beef For Reubens – Best Juicy Reuben Recipe (24 Hr)

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. Growing up in Florida, I didn’t eat much corned beef—until one unforgettable Reuben sandwich in a New York deli changed everything. That mix of juicy corned beef, tangy sauerkraut, melted Swiss, and Russian dressing on toasted rye was magic. When I got into sous vide cooking, I had one mission: recreate that experience at home with sous vide corned beef for Reubens.

Now, I only use sous vide corned beef for Reubens. It turns brisket into buttery slices that melt in your mouth. Forget boiling—this method locks in flavor and moisture like nothing else. Whether I’m brining the brisket from scratch or starting with store-bought corned beef, I always sous vide it for 24 hours at 170°F for that perfect Reuben-ready texture.

Sous vide corned beef for Reubens isn’t just easier—it’s more consistent. I don’t have to guess if the beef will be tender or dry. I know that every time I cook sous vide corned beef for Reubens, I’m getting results worth sharing. It’s become my go-to recipe for holidays, weekends, and even leftovers.

You’ll find that once you try sous vide corned beef for Reubens, it becomes hard to go back. The texture is unbeatable, the flavor is rich, and the process is nearly foolproof. That’s why I’m so passionate about helping home cooks master sous vide corned beef for Reubens. If you’re looking to level up your sandwich game, this is the place to start.

And if you want to go even further, explore my favorite corned beef and cabbage recipe or try this roundup of corned beef sous vide recipes—all perfect with sous vide corned beef for Reubens.

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The Power of Precision in a Reuben Sandwich

If you’re using sous vide corned beef for Reubens, you’re already ahead of the game. The consistent temperature control lets you cook your brisket long enough to break down all that connective tissue while preserving moisture. Unlike boiling, which often leaches flavor into water, sous vide locks all that briny goodness right into the meat.

Another plus? You can experiment with your preferred texture. Some like their beef a bit more structured; others want it melt-in-your-mouth tender. For that iconic pull-apart softness, 170°F for 24 hours is the sweet spot. Try my corned beef brisket recipe and see the difference in every slice.

From Scratch: Crafting the Ultimate Brine

Making sous vide corned beef for Reubens from scratch gives you full control over flavor and texture. It all starts with a simple brine of whole spices, kosher salt, pink curing salt, brown sugar, and cold water. Submerge your brisket, refrigerate for 7 days, and flip daily. This step builds the foundation for incredibly tender, juicy sous vide corned beef for Reubens.

The 7-day cure develops depth and gives sous vide corned beef for Reubens its iconic pink hue. Thanks to the pink curing salt, your meat stays preserved and prepped for the long sous vide process. Once your brisket has finished curing, rinse off the brine and pat it dry—your beef is now perfectly prepped to continue its transformation into sous vide corned beef for Reubens.

What makes sous vide corned beef for Reubens special is how the curing and cooking work together to preserve texture, moisture, and robust flavor. Whether you’re brining from scratch or trying a shortcut with store-bought meat, you’ll notice a huge difference in every bite of your sous vide corned beef for Reubens sandwich.

Curious how this homemade method stacks up to others? Run a side-by-side comparison using our best sous vide corned beef recipe or check out our 24-hour sous vide corned beef guide—both ideal for perfecting sous vide corned beef for Reubens.

No Time? Store-Bought Works Too

Not ready to commit to a week-long brine? Good news: store-bought sous vide corned beef for Reubens works beautifully when done right. A raw, pre-packaged brisket can be transformed into incredible sous vide corned beef for Reubens with just a little prep. First, discard the included spice packet—it often lacks balance and depth. For the best sous vide corned beef for Reubens, rinse the brisket and season it yourself using a custom mix of paprika, garlic powder, onion powder, oregano, and black pepper—or go with a reliable blend like Meat and Potatoes.

Seasoning is crucial to bringing out the bold flavor that makes sous vide corned beef for Reubens unforgettable. After seasoning, seal the brisket using a vacuum sealer or place it in a heavy-duty freezer bag using the water displacement method. From here, cooking sous vide corned beef for Reubens is all about precision. Drop the bag into a 170°F water bath and let it cook for 24 hours. This temp-and-time combo is the gold standard for sous vide corned beef for Reubens that’s both sliceable and tender.

Why 170°F? Because it delivers the perfect texture—tender enough to melt into a Reuben, but structured enough to slice. That’s the hallmark of great sous vide corned beef for Reubens. If you’re unsure about how temperature impacts texture, check out our guide on what temperature to sous vide corned beef. It’s tailored for home cooks looking to master sous vide corned beef for Reubens at any skill level.

Once you’ve tried this shortcut, you’ll realize sous vide corned beef for Reubens doesn’t have to be complicated to be amazing.

Vacuum Sealing or Water Displacement?

Once your brisket is rinsed, dried, and seasoned, it’s time to seal it up for the long sous vide bath that turns it into perfect sous vide corned beef for Reubens. If you have a vacuum sealer, double-seal both ends—especially important for a 24-hour cook. A secure seal helps avoid leaks, which can ruin your carefully prepped sous vide corned beef for Reubens.

No vacuum sealer? No worries. The water displacement method works just as well for sous vide corned beef for Reubens. Simply place your seasoned brisket into a freezer-safe zipper bag, lower it slowly into a pot of water to push the air out, then seal. Be sure to keep the seal above water level and weigh the bag down with sous vide magnets or a ceramic plate to keep your sous vide corned beef for Reubens fully submerged throughout the cook.

The ideal bath temperature for sous vide corned beef for Reubens is 170°F. This setting breaks down tough collagen and transforms the brisket into tender, juicy slices ready for layering between rye and sauerkraut. Every bite of sous vide corned beef for Reubens benefits from this precision—no dryness, no guesswork, just consistent results.

If you’re curious about experimenting with texture, shorter cooks are an option—but they deliver different outcomes. Try our 18-hour variation if you’re tweaking your sous vide corned beef for Reubens approach. Whether you choose 18 or 24 hours, the key is that sous vide corned beef for Reubens offers control and reliability that stovetop methods just can’t match.

Stick with this method, and your sous vide corned beef for Reubens will become the stuff of sandwich legend.

Broiling for That Signature Bark

When your sous vide corned beef for Reubens finishes its 24-hour water bath, it might look pale—but that’s totally normal. This is where finishing steps elevate your sous vide corned beef for Reubens from tasty to irresistible. While optional, broiling adds color and a crispy edge to the fat cap. Preheat your broiler, place the brisket fat-side up on a foil-lined pan, and broil on high for about 5 minutes. Keep an eye on it—your sous vide corned beef for Reubens deserves a golden finish, not a burnt top.

Once broiled, let your sous vide corned beef for Reubens rest. This locks in the juices before slicing. Use a sharp knife and cut against the grain in thin slices—perfect for stacking on rye bread. The texture and flavor of sous vide corned beef for Reubens at this stage is what makes the long cook worth every minute.

Now comes the magic: assemble your sous vide corned beef for Reubens sandwich with Swiss cheese, sauerkraut, and Russian dressing on toasted rye. The result? A deli-style Reuben that’s moist, flavorful, and perfectly balanced.

If you’re skipping the sandwich route, your sous vide corned beef for Reubens also shines as a full meal. Reserve the bag juices and simmer potatoes, cabbage, and carrots in the broth for a classic twist—just like we show in our corned beef and cabbage recipe.

No matter how you serve it, sous vide corned beef for Reubens is your secret weapon for foolproof flavor and unbeatable tenderness.

Reuben Assembly 101

With your sous vide corned beef sliced and steaming, it’s time to craft the ultimate sandwich. A traditional Reuben starts with two slices of hearty rye bread, lightly buttered on one side. Toast them on a skillet, buttered side down, until golden and crisp.

While the bread toasts, warm up your sauerkraut and get your Swiss cheese ready. I prefer layering the sandwich like this: toasted rye, a generous layer of sliced sous vide corned beef, two slices of melty Swiss, a mound of sauerkraut, a healthy smear of Russian or Thousand Island dressing, and the second slice of bread on top.

Press it all together gently. Some folks like to grill the entire sandwich panini-style—but honestly, the hot meat and warm kraut melt everything beautifully as-is. Serve it with a half-sour pickle and a cold drink for that authentic deli feel.

Still undecided between corned beef and pastrami? Check out our brisket sous vide recipe to experiment with pastrami-style spices.

Reubens, Reimagined: Beyond the Classic

While I love the traditional Reuben, sous vide corned beef is flexible enough to inspire a dozen variations. Try a Rachel sandwich by swapping sauerkraut for coleslaw. Or go Southern-style with collard greens and spicy mustard.

Hosting a crowd? Set up a Reuben bar with toasted rye, toppings, and thin-sliced corned beef so guests can build their own. It’s a surefire hit during game day or St. Patrick’s gatherings.

And don’t toss those leftovers! The brisket stays perfect in the fridge for up to 5 days and can be reheated in its bag in a 130°F sous vide bath. For more ways to make the most of your beef, peek at our corned beef variation guide.

Conclusion: Make Reubens Worth Remembering

Whether you’re curing your own brisket or using a high-quality store-bought version, sous vide corned beef for Reubens takes your sandwich from good to unforgettable. The precision of sous vide ensures each slice is tender, flavorful, and perfectly juicy—ideal for piling onto toasted rye with sauerkraut and Swiss.

This method is approachable for beginners but delivers restaurant-level results. Once you experience the ease and consistency of sous vide, you’ll never go back to boiling again. With just a little prep, some patience, and a circulator, you’re on your way to crafting the best Reuben you’ve ever had.

Looking to explore more beefy inspiration? Don’t miss our guides on what temp to sous vide corned beef and the full lineup of corned beef sous vide recipes.

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FAQs

Is Reuben the same as corned beef?
Not exactly. Corned beef is a cured brisket cut of beef, while a Reuben is a sandwich made with sliced corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. Corned beef is one of the key ingredients in a Reuben, but the sandwich itself includes more components.

Can you sous vide brisket in 24 hours?
Yes, 24 hours at 170°F is an ideal time and temperature to break down the tough collagen in brisket, making it incredibly tender while retaining flavor and juiciness—perfect for Reubens or serving with cabbage.

What temperature do you sous vide beef?
For corned beef or brisket, 170°F for 24 hours gives a classic deli-style result: soft, sliceable, and packed with flavor. For steak cuts, temperatures range from 129°F (medium-rare) to 140°F (medium-well), depending on the doneness you want.

Are Reubens better with corned beef or pastrami?
That’s up to personal preference. Corned beef is milder and juicier, especially when cooked sous vide, while pastrami (usually smoked and spiced) has a deeper, more peppery flavor. Both are delicious—why not try both?

What is the best temperature for corned beef?
170°F for 24 hours is a sweet spot that balances tenderness and structure. It’s long enough to break down tough fibers without drying out the meat, thanks to the moisture-retaining power of sous vide.

Does corned beef get more tender the longer it is cooked?
Yes, up to a point. Slow cooking breaks down connective tissue, making the beef more tender. However, after 24–30 hours, the texture may become too soft or mushy. Sous vide offers the perfect control for timing.

What is the best method to cook corned beef?
Sous vide is hands-down the most reliable method for cooking corned beef, especially for sandwiches. It allows precise control of temperature and time, ensuring juicy, evenly cooked results every time.