Reuben Sandwich
A classic Reuben sandwich made with homemade corned beef, sauerkraut, and Thousand Island dressing on rye bread.
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- •2 gallons Waterfor brine
- •Kosher saltfor brine
- •Sugarfor brine
- •Garlic clovesfor brine
- •Searing saltfor brine
- •Pink nitratefor brine
- •Peppercornfor brine
- •Fresh gingerfor brine
- •2 Bay leavesfor brine
- •Cinnamon sticksfor brine
- •Ground macefor brine
- •Whole clovesfor brine
- •Allspicefor brine
- •Red pepper flakesfor brine
- •Corianderfor brine
- •Mustard seedfor brine
- •1 piece Brisketfor corned beef
- •Thymefresh, for cooking corned beef
- •Carrotsfor cooking corned beef
- •Onionfor cooking corned beef
- •Celeryfor cooking corned beef
- •Waterfresh, for cooking corned beef
- •Rye breadhomemade, for sandwich
- •Butterfor sandwich
- •Swiss cheesefor sandwich
- •Sauerkrauthomemade, for sandwich
- •Thousand Island dressinghomemade, for sandwich
- 1
Prepare the brine by combining water, kosher salt, sugar, garlic cloves, searing salt, pink nitrate, peppercorn, fresh ginger, bay leaves, cinnamon sticks, ground mace, whole cloves, allspice, red pepper flakes, coriander, and mustard seed. Bring to a boil and let cool completely.
1h 0m
- 2
Place the brisket in a container and pour the cooled brine over it. Let it brine for 7 days.
168h 0m
- 3
Remove the brisket from the brine, strain the herbs and spices, and place the brisket in a pot with thyme, carrots, onion, celery, and fresh water. Bring to a boil, cover, and simmer for 3 hours.
3h 0m
- 4
Slice the cooled corned beef.
10 min
- 5
Assemble the sandwich with rye bread, butter, Swiss cheese, sauerkraut, and Thousand Island dressing. Heat the corned beef with sauerkraut before adding to the sandwich.
10 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza