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Spicy Bourbon & Beer Reuben Sandwich


3 to 4 Lbs. Corned Beef Brisket
12 oz. Guinness Beer
2 Cups Water
1 Jar Maple Bourbon Chipotle Marinade & Glaze
1 Tbsp. Dried Garlic, Minced
1 Tbsp. Dried Onion, Minced
1 tsp. Whole Mustard Seed
½ tsp. Tarragon Leaf
½ tsp. Parsley, Flakes
½ tsp. Black Pepper
2 Lb. Package Refrigerated Sauerkraut
Thousand Island Dressing
Rye Bread


1) Combine Guinness, Marinade, Water and Spices into a large mixing bowl; stir thoroughly.
2) Drain and rinse corned beef, then place into large bowl and pour mixture over. Let marinate at room temperature for 1-2 hours.
3) Transfer corned beef and liquid to slow cooker, cook on low for 7-8 hours (or until fork tender).
4) After corned beef is cooked, add sauerkraut to slow cooker and cook on high for an additional hour.

To make Reuben Sandwiches:

Toast rye bread; then combine corned beef, sauerkraut and about 2 Tbsp. Thousand Island dressing between the bread.


*For a more traditional Corned Beef Brisket, try our No. 815 Corned Beef Seasoning.

Products Used In This Recipe:

Spicy Bourbon & Beer Reuben Sandwich Description of your recipe. Serves 8-10 Ingredients: 3-4 Lbs. Corned Beef, 12 oz. Guinness, 2 Cups water, 1 Jar Savor Maple Bourbon Chipotle Marinade & Glaze, 1 Tbsp. Dried Garlic, Minced,1 Tbsp. Dried Onion, Minced,Whole Mustard Seed,1/2 tsp. Tarragon Leaf,1/2 tsp. parsley,1/2 tsp. Black Pepper, 2 Lb. Package Sauerkraut,1 Bottle Thousand Island Dressing,1 Loaf Rye Bread.
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1 comment

  • Mustard and horseradish is the other papluor formulation. Other variants include pumpernickel instead of rye (which I like a lot), and pastrami instead of corned beef.Me, I like my Reubens with various combinations of Thousand Island, mustard, horseradish, swiss, muenster, provolone, corned beef, pastrami, pumpernickel, light rye, dark rye, with a fox, in socks, and in a box.


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