Reuben in a Bowl

Print Friendly

I bought a raw corned beef brisket from U.S. Wellness Meats. Free overnight shipping? Unheard of! In a pinch, you could just go to your deli counter at the grocery store and pick up a pound or so of pastrami, get it sliced thick and heat it up in the oven. We made a quick sauerkraut, it’s less acidic than traditional sauerkraut and tastes more like braised cabbage…well, because it is.


for Quick ‘Kraut

  • 1 small head green cabbage
  • 1 1/2 c beef stock
  • 2 T apple cider vinegar
  • 1 t salt

for Thousand Island Dressing

  • 8 sweet pickle chips, chopped (dill would work too, just use whatever you’ve got)
  • 1 t tomato paste
  • 1 T capers, chopped
  • 3 heaping T mayo
  • S & P


Rinse the brisket off and pat dry with paper towels. Place on a roasting pan and roast in a 300°F oven for about 4 hours. Once it’s cooled, slice thinly.

For the kraut, slice the cabbage as thinly as possible. You could use a mandoline or the slice attachment on your food processor. Throw the cabbage, beef stock, vinegar and salt into a saute pan. Let the cabbage wilt and the stock reduce, about 20 minutes.

For the sauce, mix all the ingredients together. Use some of the pickle and caper juice to thin the sauce out a bit.


You Might Also Like


  • Reply
    August 8, 2011 at 5:29 pm

    Where do you find sweet pickle chips and mayo that are paleo friendly?

  • Reply
    brandon keatley
    August 11, 2011 at 8:56 am

    dill pickle chips and home-made mayo. avocado oil mayo from:

  • Reply
    February 19, 2012 at 9:09 am

    Oh, wow. This looks absolutely amazing. I make my own kraut so I think I’ll try that with the corned beef and homemade thousand island. Thanks for making me fantastically hungary at 8 in the morning. 😉

  • Reply
    Angela P
    March 18, 2012 at 11:25 am

    How big was your brisket? Mine is just under three pounds and I’m concerned that four hours is too long.

  • Reply
    April 17, 2012 at 1:14 pm

    This was AMAZING! Holy canoli. I made my own corned beef brisket (I had my farm bring me like a 6lb-er). Whipped up the dressing with leftover homemade mayo I already had in the fridge couldn’t get enough of it. I cooked the cabbage in the leftover broth from cooking the brisket, so the whole thing was to die for. Your recipes rock, as always!

  • Reply
    November 28, 2012 at 6:09 pm

    I sprinkled some caraway seeds and that put it over the top!

  • Reply
    Foodie Friday – Reuben Bowls
    September 19, 2014 at 12:01 am

    […] some dressing to top it off, I use this recipe (also the inspiration for my “recipe”) Now, sit and pretend you’re having a reuben with me and my Dad, and enjoy. […]

  • Leave a Reply