Smoke corned beef reuben with German potato salad recipe

Smoked corned beef reuben recipe

Place the corned beef in a preheated smoker loaded with hickory chips.  Keep the heat between 225-240.  Smoke for 4-6 hours brushing with beef stock, or dark beer if you choose. Remove from the smoker and let cool.  Then slice.

German potato salad


  • 6 Red Potatoes, or multicolored potatoes
  • 4 strips of bacon diced
  • ¼ cup onion
  • ¼ cup celery
  • 1 chopped whole dill pickle
  • ¼ cup chicken stock
  • ½ cup cider vin
  • ½ tsp sugar
  • 1/8th tsp paprika
  • ¼ tsp mustard
  • Salt, Pepper, Granulated Garlic


Render the bacon in a skillet, save 2 T of fat then remove bacon from pan.  Add onion and celery and sauté till golden.  Add dill pickle and toss.  Add remaining ingredients and bring to a boil.

Slice ¼ inch thick slices of potatoes then toss in olive oil, salt, pepper and granulated garlic then roast on high till colorful and done.

When the potatoes are cooked splash the HOT dressing over the potatoes.  Gently toss so you don’t break up the potatoes, then let sit.  Serve warm and do not refrigerate before serving.

Makes 3-4 cups

Saurkraut recipe


  • 5 pounds green cabbage, shredded
  • 3 tablespoons pickling salt
  • 1 tablespoon juniper berries crushed
  • 2 teaspoons caraway seeds crushed
  • 1 quart water, in a sanitized glass jar


In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.

Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.

Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.

Makes 3-4 quarts

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