Cork-Style Spiced Beef Reuben Sandwiches by Ryan O’Sullivan

Preparation

If corned beef is your jam, this Cork-inspired spin on the classic is bound to hit the mark. Piled high on toasted pretzel rolls, it’s layered with a punchy Thousand Island-style dressing, brightened-up sauerkraut and melty cheese for a fresh take on the classic Reuben. No pretzel rolls? No problem—thick-cut rye makes a fine substitute.

Brine the beef. In a medium bowl, mix sugar, salt, pepper, and spices. Massage spice mixture thoroughly into the beef, making sure to coat every part of the meat. Wrap beef tightly in plastic wrap. Refrigerate for 3 to 5 days, turning the meat once every 24 hours to ensure it’s evenly cured.
Remove beef from the plastic and place in a HexClad 8QT/7.5 L Hybrid Stock Pot. Cover by at least 4 inches/10 cm of water. Bring to a boil over medium-high heat. Reduce heat to low and gently simmer until beef is tender and cooked through, about 2½ hours. If you’re planning to make sandwiches right away, transfer to a cutting board to cool to room temperature.
Make the dressing. In a medium bowl, whisk all the ingredients and season with salt and pepper.
Make the sandwiches. Preheat oven to 425°F/220°C. Slice the beef very thinly against the grain; set aside.
Melt 2 tablespoons/30 grams butter in a HexClad 10"/25 cm Hybrid Fry Pan over medium-high heat. Add sauerkraut and cook, stirring occasionally, until excess liquid cooks off and sauerkraut is hot, about 3 minutes. Stir in cabbage until wilted, about 2 minutes. Remove from the heat and keep warm.
Melt remaining 2 tablespoons/30 grams butter on a HexClad Hybrid Double Burner Griddle or work in two batches using the HexClad 12"/30 cm Hybrid Fry Pan over medium heat. Add pretzel rolls cut-side down and cook until golden, about 3 minutes. Transfer to a work surface; reserve the pan.
Spread cut sides of rolls with dressing. Arrange bottom halves of rolls cut-side up on a rimmed baking sheet. Pile corned beef and sauerkraut on top, dividing evenly. Top with cheese and top halves of buns. Bake until beef is warmed and cheese is melted, about 10 minutes.

MAKE AHEAD Beef can be boiled, cooled, and refrigerated in an airtight container for up to 5 days. Dressing can be refrigerated in an airtight container for up to 5 days.

NOTE If you have a vacuum sealer, use that to wrap the seasoned beef. There’s no need to turn it every 24 hours while curing.