Corned Beef- Recipe Below

Rye Bread


White onion

Swiss Cheese

Thousand Island Dressing- Recipe Below


  • 1 C.                       Fresh Ginger
  • 3 Cloves               Garlic
  • 1 Tea.                   Allspice
  • 2 Tbl.                    Mustard Seeds
  • 2 Tea.                   Peppercorns
  • 5 Ea.                     Bay Leaves
  • 1 Tbl.                    Cloves
  • ½ Tea.                  Crushed Red Peppers
  • 5 C.                       Kosher Salt
  • 3 Tbl.                    Curing Salt
  • ½ C.                      Brown Sugar
  • 24 oz.                   Beer (anything dark and malty works well)
  • 2 Gallon               Water
  • 12 lbs .                 Brisket

How to Make the Corned Beef Brisket

  1. Chop ginger into small pieces, no need to peel it.
  2. In a Sauté pan over medium heat, toast the ginger, garlic, allspice, mustard seed, peppercorns, bay leaves, cloves, and crushed red peppers for two minutes to allow aromas to release.
  3. In a bucket, combine the contents of the sauté pan and add in the kosher salt, curing salt, brown sugar, beer, and water.
  4. Trim the brisket of excess fat and use a Jaccard to pierce the brisket to help it soak up the brine.
  5. Submerge the brisket in the brine and place a plate or pan on top of the meat to help keep it submerged.
  6. Place in a cooler for 5 days.
  7. After 5 days, remove from bucket and rinse off the brisket well.
  8. Pat brisket dry and place it in a vacuum bag.
  9. Preheat your Thermodyne Slow Cook and Hold Oven to 230°.
  10. Place the sealed Brisket into a two-inch pan and place in your Thermodyne and allow it to cook for 6 hours.
  11. After your Corned Beef Brisket is cooked, allow it cool overnight in the refrigerator. After chilling overnight, slice it thinly on the slicer. The thinner you can slice it the better.

While brisket is cooking, prepare your Thousand Island Dressing:

  • 2 Tbl.                    Ketchup
  • 1 C.                       Mayo
  • 2 Tbl.                    Onion, finely chopped
  • 2 Ea.                     Garlic Cloves
  • 1/3 C.                   Bread and Butter Pickles
  • 2 Ea.                     Hardboiled Eggs, small dice
  • 1 Tea.                   Yellow Mustard
  • 1.5 Tbl.                Stone Ground Mustard
  • ½ Tea.                  Tabasco
  • 2 Tea.                   White Sugar


In a bowl combine all ingredients and mix well, refrigerate when done.

Time to Build the Reuben Sandwich!

For a sweet twist on the Reuben I like to add some caramelized onions. To begin we will add a half cup of large chopped white onions onto your Steam Shell Griddle.

While your chopping your onions, preheat your American Griddle or any other flat top griddle to 350°. Drizzle a little bit of Canola oil on it and place the chopped white onions on it.  Allow them to slowly caramelize for ten minutes.

While the onions are cooking, on the other side of the griddle, place your buttered rye bread topped with Swiss Cheese slices. Allow that to toast and the cheese to melt. Once the cheese begins to melt, cover both slices with a generous amount of the Thousand Island that you made earlier.

Go back to the caramelized onions and put the sauerkraut and corned beef on top of the onions and drop the lid on your American Griddle and let it steam. You want the liquid from the kraut to help steam the corned beef. It is very important that you do not put the corned beef on the griddle. The heat and sear from the flat top will toughen the meat and give you a tough and dry corned beef. It is much better for it to be steamed.

Once the sauerkraut and corned beef are hot and steamy, transfer them and the onions onto the toasted rye bread. Fold the bread on top of it and let the sandwich melt together for a minute.

It is now ready to come off the griddle. Slice in half and serve.

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