Corned Beef Reuben Sandwich

By MooK

Ingredients

• to brine
• 6 1/2 tablespoons fine ground sea salt
• 5 tablespoons white sugar
• 1 1/4 tablespoons brown sugar
• 1 1/4 tablespoons honey
• 1 1/4 tablespoons pink salt
• 1 teaspoon garlic, chopped
• 1/2 teaspoon mustard seed
• 1/4 teaspoon coriander
• 6 1/3 cups warm water
• ice
• 6 lbs brisket (flat portion with fat cap)
• .
• to cook
• 1 bottle strong beer
• 2 1/2 teaspoons pickling spice
• 2 tablespoons butter
• .
• Russian dressing
• 1/2 cup mayonnaise
• spoon of ketchup to taste
• spoon of relish to taste
• pinch of salt
• .
• assembly
• 2 each slices rye bread
• 2 tablespoons butter
• 2 each slices swiss cheese
• sauerkraut, to taste

Preparation

Step 1

to brine

6 1/2 tablespoons fine ground sea salt

5 tablespoons white sugar

1 1/4 tablespoons brown sugar

1 1/4 tablespoons honey

1 1/4 tablespoons pink salt

1 teaspoon garlic, chopped

1/2 teaspoon mustard seed

1/4 teaspoon coriander

6 1/3 cups warm water

ice

6 lbs brisket (flat portion with fat cap)



to cook

1 bottle strong beer

2 1/2 teaspoons pickling spice

2 tablespoons butter



Russian dressing



1. Begin by making a brine: Put all the ingredients in a container (8 quart if one is available). Add warm water to dissolve the brine’s ingredients. Agitate. Then add some ice to cool before adding your raw beef to the solution. Make sure the meat is completely submerged. Use a plate or bowl to weigh it down. Leave in your fridge for one week, agitating every few days.

2. Next remove the beef from the brine. Put it in water in a large pot on the stove and simmer after adding a bottle of beer and pickling spice. Once the beef is heated, remove from the pot and cut in thin slices against the grain.

3. Spread the Russian dressing on both slices of rye bread.

4. Toast the two slices of rye bread in a pan by melting 2 tablespoons of butter in the pan, keeping the sauce side of the bread up. Add a slice of cheese to each slice of bread. Toast bread in the pan until the cheese melts. Remove the bread from the pan and top the sandwich with corned beef slices.

5. Add sauerkraut to the sandwich, or try kimchi for a spicier version.