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Corned Beef Cheek Reuben Sliders

Corned Beef Cheek Reuben Sliders

If you love a classic Reuben sandwich, these Corned Beef Cheek Reuben Sliders from ambassador Frank Campanella take it to the next level. Tender smoked and braised beef cheeks, tangy sauerkraut, and melty Swiss cheese all stacked on buttery Hawaiian rolls. The beef cheeks are brined, smoked, and braised in stout beer for unbelievable flavor and melt-in-your-mouth texture. These sliders are perfect for, St. Patrick’s Day, backyard cookouts, or feeding a crowd. Trust us—once you try corned beef cheeks, you’ll never look at regular corned beef the same way again!

Prep

30 minutes (plus 7-day brine)

Cook time

6–7 hours

Serves

10–12 sliders

Steps

  1. Bring the water, pink salt, kosher salt, and brown sugar to a boil in a large pot. Once dissolved, remove from heat, add ice, and allow the brine to cool completely to below 40°F.
  2. Trim the beef cheeks and place them in a large container. Pour the cooled brine over the meat, ensuring it is fully submerged. Cover and refrigerate for 7 days.
  3. After brining, remove the beef cheeks, rinse well, and pat dry.
  4. Preheat your smoker to 275°F. Place the beef cheeks on the smoker and cook for 3 hours, flipping once after about 90 minutes.
  5. Transfer the beef cheeks to a pan. Add stout beer and ½ stick of butter, cover tightly, and return to the smoker to braise for 3–4 hours, until probe tender.
  6. Remove the beef cheeks from the braising liquid and shred into bite-size pieces.
  7. Slice the Hawaiian rolls in half. Spread Russian dressing on the bottom layer, then add Swiss cheese, shredded corned beef cheek, and sauerkraut. Add another layer of Swiss cheese and drizzle with additional Russian dressing.
  8. Place the top buns on. Brush with melted butter and sprinkle with caraway seeds.
  9. Place the sliders back on the smoker at 325°F for 15 minutes, or until the cheese melts and the tops are golden.
  10. Slice into sliders and serve warm.

Ingredients:


Beef

  • 5 lbs. beef cheeks, trimmed
  • 16 oz stout beer
  • ½ stick butter


Slider Build

  • 1 pack Hawaiian rolls
  • 8 oz sauerkraut
  • ⅓ cup Russian dressing
  • 8 oz Swiss cheese
  • ½ stick butter, melted
  • 1 TBSP caraway seeds


Curing Brine

  • 1 gallon water
  • 2 TBSP pink curing salt
  • ½ cup kosher salt
  • ⅓ cup brown sugar

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Corned Beef Cheek Reuben Sliders

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