Sous Vide Corned Beef & Swiss Cheese Grilled Rueben by Sous Vide Guy

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!

Ingredients

• Corned beef
• Swiss cheese
• Sauerkraut
• Russian dressing (or Thousand Island)
• Rye bread
• Butter

Method

• 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.

To Serve

• 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!