Corned Beef Reuben Baked Potato
A deconstructed Reuben Sandwich: A baked potato topped with corned beef and bacon fried cabbage, smothered with Russian dressing, Swiss cheese, sauerkraut, and dill pickles.
Servings: 6
Equipment
- 1 Instant Pot
Ingredients
Instant Pot Corned Beef
- 3 ½ - 4 ½ pound corned beef brisket (Costco is my favorite place to buy this)
- 1 ½ cups beef broth (or beef base concentrate and water)
- 1 ½ cups apple cider or apple juice
- 4 cloves minced garlic
- 4 Tablespoons chopped dried onion
- 2 Tablespoons pickling spice (better than the packet included with brisket)
- 3 bay leaves
Baked Potatoes (adapted from America's Test Kitchen)
- 4-6 7-to 9-ounce Russet or Golden Potatoes, unpeeled
- 1 Tablespoon salt (optional)
- 1 Tablespoon oil
Russian Dressing
- 1 cup mayonnaise
- 4 Tablespoons chile sauce
- 2 Tablespoons minced shallot or green onions
- 1 Tablespoons minced dill pickle
- 1 teaspoons minced dried parsley
- 1 teaspoons Dijon mustard
- ½ teaspoons Worcestershire Sauce
- 3 teaspoons horseradish
Bacon Fried Cabbage (adapted from sweetandsavorymeals.com)
- ½ pound bacon chopped into 1” pieces
- ½ onion finely diced
- ½ medium cabbage cored and chopped
- ¼ teaspoons black pepper
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 3 cloves minced garlic
Additional Toppings
- 1 ½ cup grated Swiss cheese
- 1 ½ cups sauerkraut (or more if desired)
- 6 Tablespoons diced dill pickles or dill pickle relish
Instructions
Instant Pot Corned Beef
- Rinse brisket. Put in instant pot with fat side down. Add all other ingredients on top of the brisket.
- Use manual high pressure setting on the instant pot for:
- 75 minutes for 2 pounds
- 80 minutes for 3 pounds
- 85 minutes for 4 pounds
- 90 minutes for 5 pounds
- Natural release for 15-20 minutes, then quick release.
- If using immediately, then slice thin or shred while it is hot.
- Corned Beef Brisket can be cooked ahead of time. If so, put brisket in closed container and refrigerate until needed. Slice thinly while still cold. Warm before serving.
Baked Potatoes
- 80 minutes before you are ready to serve:
- Heat oven to 450° F.
- Dissolve 1 tablespoons salt (optional) in ½ cup warm water in a bowl that will fit a potato.
- Wash and prick each potato with a fork in six places.
- Place each potato in the bowl and roll in the salt water several times until evenly moistened. Place each potato on a wire rack set in a rimmed baking sheet.
- Bake potatoes until the center of the largest potato registers 205° F, 45 minutes to 1 hour.
- Remove potatoes from the oven and brush tops and sides with oil. Return potatoes to the oven and continue to bake for 10 minutes.
- Remove potatoes from oven.
- When ready to serve the warm potatoes: using a paring knife, make 2 slits, forming an X, in the top half of each potato. Using a clean dish towel or hot pads, hold ends and squeeze slightly to push flesh up and out.
While potatoes are baking, make Russian Dressing and Bacon Fried Cabbage:
Russian Dressing
- Add all ingredients and mix well until incorporated.
Bacon Fried Cabbage
- Cut bacon crosswise into quarter inch slices.
- Cook bacon pieces in large skillet on medium-high heat until crispy.
- Remove bacon and pan from heat. Lift bacon from pan and set aside to drain on paper towel.
- Discard grease, leaving about 2 Tablespoons in pan.
- Return pan to medium-high heat. Add onion and cook about 2-3 minutes until soft.
- Add chopped cabbage and spices. Toss and cook until tender, but still a little crispy—about 5 minutes.
- Add garlic and bacon. Toss and continue cooking for a few minutes until heated through.
Here's the Corned Beef Reuben Baked Potato Stacking Order:
- Baked potato opened and pressed
- 1 Tablespoons unsalted butter—evenly spread on warm potato to melt it
- ¼ cup grated swiss cheese (let it melt)
- ½ cup Bacon Fried Cabbage
- Russian Dressing—drizzle on as desired
- Corned Beef (about ½ cup, but as much as you desire)
- ¼ cup sauerkraut (or more if desired)
- 1 Tablespoon Diced dill pickles or dill pickle relish
- Drizzle with more Russian Dressing