Sous Vide Corned Beef & Swiss Cheese Grilled Rueben by Sous Vide Guy
Corned Beef & Swiss Cheese Grilled Rueben by Sous Vide Guy.
Prep Time 15 Minutes
Cook Time Varies by preference
My name’s Derek, the guy behind Sous Vide Guy – a website fully focused on all things sous vide including hands-on product reviews, industry information, and recipes.
I turned to sous vide hoping to create easy, delicious dishes without having much cooking experience at all. Fast forward a few years, and I now have a sous vide book rolling out in the next few months and consider myself an expert in the industry. Oh, and I can also truthfully claim I am a very good cook now!
- Corned beef
- Swiss cheese
- Russian dressing (or Thousand Island)
- Rye bread
- Preheat your sous vide water bath to the desired temperature dependent on your preference.
- If you’re using a store-bought corned beef, I recommend submerging the corned beef in a large bowl of water and placing it in the fridge for 24 hours. When cooking store-bought corned beef sous vide, it can be too salty without rinsing some of it off.
- Vacuum seal your beef (without the spice packet added) and fully submerge in the sous vide water bath. Cook for the desired time.
- Remove the corned beef and pat dry with paper towels.
- (Optional) Add the spice packet to the corned beef and allow to chill in the refrigerator for 24 hours, as it aids in slicing the beef.
- Use a sharp carving knife to slice thin layers of the corned beef.
- If eating by itself or with cabbage, add slices to a freezer bag and re-heat in your water bath at 57°C (135°F).
- If eating on a sandwich, such as a Rueben, there’s no need to reheat!