I was planning to make Corned Beef & Cabbage for St. Patrick’s Day, but I was suddenly craving a Reuben so I made it! And it did not disappoint! After I took the meat out, I threw quartered cabbage into the brazing liquids and cooked that in the oven for about an hour (so that meal will still be had … it’s one of my all-time favorites ) Shout out to Russ from rainshadowmeats in Seattle- greatest butcher! Corned Beef Reuben Ingredients • 1 corned beef ( any size) • ¼ cup pickling spices • 2 cups beef bone broth • Water Directions 1. Preheat oven to 325°F. 2. Place the corned beef in a Dutch oven. 3. Add the pickling spices. 4. Pour in 2 cups beef bone broth, then add enough water so the liquid comes about ¾–⅚ of the way up the sides of the meat. 5. Cover and cook for about 1 hour per pound, until a fork slides easily through the meat. (I used an 8-lb corned beef, which took about 8 hours.) 6. Let the meat rest in the cooking liquid for 1 hour, or refrigerate it in the liquid ove...