The Brutal Reuben Sandwich
3 Cups Sauerkraut (use your favorite store-bought brand)
3/8 Cup Rogue Shakespeare Stout
4 lbs. Uncooked corned beef
2, 22oz. bottles Rogue Brutal Bitter
44 fl oz. Water
1 Each Lemon, cut in half
16 slices Dark rye or marbled rye bread
16 slices Swiss cheese
2 cups 1000 Island or Russian dressing
Drain the liquid from sauerkraut.
Combine drained kraut with Shakespeare Stout. Allow to sit overnight.
Combine corned beef, beer, water, and lemon in a deep, baking pan. Cover with foil.
Place in 400 degree oven for until internal temperature of the beef reaches 155 degrees
Allow meat to rest for about 15 minutes, then cool in refrigerator.
Once chilled, slice corned beef as thin as possible.
On each slice of bread, place a slice of cheese and a large dollop of dressing.
On a skillet or large, nonstick sauté pan, toast the slices bread side down on low heat.
Meanwhile, reheat the corned beef and sauerkraut in a sauté pan.
Place the corned beef and kraut between to slices of bread (once the cheese has melted) and cut in half along the bias. Enjoy!
Pairs Well With
This is one of the best sandwiches on the planet. The corned beef is braised in Rogue Brutal Bitter. If that weren’t enough, the sauerkraut is soaked in Rogue Shakespeare Stout. Pair this sandwich can be paired with a hoppy beer such as the Brutal Bitter or Eugene City Brewery’s 100 Meter Ales. It can also hold up to stronger ales such as Rogue Imperial Red or Imperial IPA ales.