Corned beef usually gets the spotlight on a Reuben. But a slow braised chuck roast built right makes corned beef look like a shortcut.
When cooked low and slow in Guinness stout, chuck roast becomes tender, rich, and deeply flavorful while still staying sliceable. The result is a Reuben that's heartier, bolder, and more satisfying than the original.
This version builds around Guinness braised beef, tangy sauerkraut, and a creamy herb horseradish Gruyère spread, all grilled between buttery rye bread.
One cook. Two meals. Zero regrets.
Tools Used
- Staub Cast Iron Dutch Oven — https://amzn.to/4unxD0X
- Large Stainless Steel Pan — https://amzn.to/4aGCyCy
- Wüsthof Serrated Knife — https://amzn.to/4sg4AdW
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Ingredients
Guinness Braised Beef
- 3 lb chuck roast
- Lucky Cajun Black Label seasoning
- 3 tbsp butter
- 1 onion, diced
- 2 medium carrots, chopped
- 1 large celery stalk, chopped
- 1 tbsp sea salt
- 1 (22 oz) bottle Guinness stout
- 2 cups beef stock
- 2 bay leaves
- 2 tbsp mustard
- A few splashes Worcestershire sauce
Herb Horseradish Gruyère Spread
- ½ cup fresh chives, roughly chopped
- ½ cup Italian parsley, chopped
- 2 tbsp horseradish
- 1 tbsp fresh cracked pepper
- ¼ cup mayo
- 8 oz cream cheese, room temperature
- 8 oz Gruyère, grated
Sandwich
- Rye bread
- Sauerkraut, squeezed dry
- Butter
- Braised beef
- Guinness au jus
Instructions
1. Sear the Roast
Season the chuck roast generously with Lucky Cajun Black Label. Heat 3 tablespoons butter in a large stainless steel pan and sear the roast on all sides until it develops a deep brown crust. Don't rush this step — that crust is where the flavor lives.
2. Build the Braise
Remove the roast and place it in the Dutch oven. In the same pan add diced onion, carrots, and celery. Cook while scraping up the browned bits from the pan. Add sea salt. Pour in the Guinness, beef stock, bay leaves, mustard, and Worcestershire. Bring to a simmer and pour everything over the roast.
3. Braise
Cover the Dutch oven and place it in a 350°F oven for about 3 hours. The beef should be fork tender but still sliceable — not falling apart into shreds. That distinction matters for a sandwich.
4. Make the Herb Horseradish Gruyère Spread
In a food processor combine chives, parsley, horseradish, cracked pepper, mayo, and cream cheese. Blend until smooth and creamy. Fold in grated Gruyère and set aside.
5. Build the Sandwich
Slice the braised beef. Spread the herb horseradish Gruyère mixture generously on both slices of rye bread. Layer braised beef and squeezed sauerkraut.
6. Grill the Reuben
Butter the outside of the bread. Place on a buttered griddle over medium-low heat. You want the butter sizzling but not burning. Cook until the bread is golden, the cheese is warm, and the beef is heated through.
Slice and dip into the Guinness au jus.
Leftover Love Story
If you end up with leftover braised beef and herb horseradish Gruyère spread there's an easy way to stretch it into another meal.
Stir the cheese spread into warm mashed potatoes until creamy and smooth. The horseradish, herbs, and Gruyère melt into the potatoes and build a rich base. Slice or shred the leftover beef and warm it gently in the au jus. Spoon the mashed potatoes into a bowl, pile the beef on top, and finish with a little braising jus.
One cook. Two completely different meals.
Variations With Other Lucky Cajun Blends
Smokier version: Swap Black Label for Lucky Cajun Black Beard's Smoke on the roast. The smoked habanero and chipotle build a darker, bolder crust that pairs perfectly with the Guinness braise.
Spicier version: Add a few pinches of Lucky Cajun Voodoo to the braising liquid for a subtle Cajun heat that cuts through the richness of the Gruyère.
FAQ
Can you use chuck roast for Reuben sandwiches?
Yes. When braised slowly chuck roast becomes tender and flavorful while remaining sliceable — making it a better substitute for corned beef in most cases.
Why braise beef in Guinness?
Guinness stout adds depth, malt sweetness, and bitterness that balance the richness of the beef and build a more complex braising liquid.
Can this braised beef be made ahead?
Yes. Braised beef actually improves when made a day ahead because the flavors deepen overnight. Reheat gently in the au jus before building the sandwich.
What is the best bread for a Reuben sandwich?
Rye bread is traditional and works best because its density holds up to the braised beef and sauerkraut without getting soggy.
How do you keep the cream sauce from breaking when grilling?
Medium-low heat is the key. The butter should sizzle but not burn. Slow and steady melts the cheese without splitting the spread.
What does Lucky Cajun Black Label add to braised beef?
It builds a deep seasoned crust during the sear that carries flavor through the entire braise. No fillers, no sugar — just bold fresh-ground seasoning that holds up to a 3-hour cook.
Can I use a different cut of beef?
Chuck roast works best for braising because the fat content keeps it moist. Brisket is a good alternative. Leaner cuts tend to dry out.
Is this recipe good for St. Patrick's Day?
Yes. It's a natural fit — Guinness braised beef instead of corned beef with the same classic Reuben build.
Why Lucky Cajun
Fresh-ground seasoning changes what a sear looks like and what a braise tastes like. Every bag ships with a Born-On Date so you know the flavor is still alive when it hits the pan. No fillers. No warehouse dust.
🌶️ Shop Lucky Cajun Black Label
Tender Guinness braised beef. Tangy sauerkraut. Creamy horseradish Gruyère. Crispy buttery rye.
Corned beef never had a chance. 🌶️
