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Reuben sandwich with potato salad
Ingredients
CORNED BEEF BRISKET
- 2268 grams (5 lb) beef brisket
- 1 cup kosher salt
- 3/4 cup brown sugar
- 2 tablespoons pink curing salt
- 4 sprigs thyme
- 4-5 bay leaves
- 1 tablespoon savory
- 1 tablespoon mustard seeds
- 1 tablespoon juniper berries (optional)
- 2 teaspoons peppercorns
- lemon rind from 1 lemon
- 1 bulb garlic, smashed
- 2 liters water
REUBEN SANDWICH
- 12 oz cooked & sliced corned beef brisket
- 4 slices marbled rye or pumpernickel bread
- 2 tablespoons butter
- 4 tablespoons Thousand Island dressing
- 4 slices Swiss cheese
- 1/2 cup sauerkraut
- 2 kosher dill pickles
POTATO SALAD
- 1361 grams (3 lbs) yellow potatoes, peeled & cubed
- 2 cloves garlic, smashed
- 2 bay leaves
- 3-4 sprigs thyme
- 2 tablespoons coarse sea salt
- Water, to cover
- 1 medium sweet onion, minced
- 4 cloves garlic, smashed
- 1/4 cup apple cider vinegar
- 4 tablespoons grain mustard
- 1 bunch green onions, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Directions
CORNED BEEF BRISKET
- Place everything but the meat in a pot and bring to a boil. Simmer for 30 minutes and cool with ice or in a fridge.
- As soon as the brine is cool, place the brisket in a large re-sealable bag and add the brine.
- Seal and place in a bowl on a tray in the fridge for at least 24 hours (up to ten days). The beef needs to stay submerged in the brine for best results. Tip: If you’re brining for a shorter period, cut the beef into smaller pieces to maximize salt absorption.
- When the meat is done, remove from the brine and rinse under cold water. It’s ready to be cooked.
REUBEN SANDWICH
- Butter the bread and griddle in a pan on medium low heat.
- Spread half the dressing on each piece of the bread and lay down the cheese, then the meat then the kraut followed by a little dressing in the middle.
- Serve with a pickle.
POTATO SALAD
- Put the potatoes in a stainless steel pot with the bay leaves, thyme, salt and half the garlic. Cover with water so that the water just barely comes over the spuds.
- Bring to a boil then turn to a gentle simmer and cover with a lid. Cook until just tender.
- Add minced onion and remaining garlic to a skillet with olive oil and cook until translucent. Add the vinegar and whisk together. Add the mustard, stir and set aside. This will be used as the dressing.
- Strain off the water from the potatoes and discard the herbs.
- Put the spuds in a large salad bowl and while they're still warm, crush lightly with a fork. Add the dressing and mix in.
- Once cool, add the parsley, sliced green onions and olive oil if needed.
- Season to taste and serve.
