Rubin's Reuben might be just the main course you are searching for. One portion of this dish contains about 33g of protein, 32g of fat, and a total of 573 calories. This recipe serves 16. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, peppercorns, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 12 hours and 5 minutes.
Instructions
1
For the brisket: In a large pot, combine the salt, sugar, peppercorns, juniper berries, allspice, cloves, mustard seeds, bay leaves and cinnamon stick and cover with 2 gallons water. Bring the mixture to a boil, remove from the heat and chill to 40 degrees F.
Ingredients you will need
Juniper Berries
Cinnamon Stick
Mustard Seeds
Peppercorns
Bay Leaves
Allspice
Clove
Sugar
Water
Salt
Equipment you will use
Pot
2
Fill a marinade injector with some of the brine and inject the brisket with as much brine as it will hold. Submerge the brisket in the remaining brine and store in a baking dish, covered, in the refrigerator overnight.
Ingredients you will need
Marinade
Brine
Equipment you will use
Baking Pan
3
Preheat the oven to 300 degrees F.
Equipment you will use
Oven
4
Place the brisket into a large roasting pan and cover it with as much of the brining liquid as the pan will hold. Cover the pan with foil and place in the oven until tender and medium-rare, about 2 hours. An instant-read thermometer should register 130 degrees F.
Equipment you will use
Roasting Pan
Kitchen Thermometer
Aluminum Foil
Oven
5
Remove the brisket from the oven, place on a platter and/or cutting board and tent with foil.
Equipment you will use
Cutting Board
Aluminum Foil
Oven
6
Let the brisket rest for 1 hour. Slice as thinly as possible.
7
To serve: Preheat the oven to 350 degrees F.
Equipment you will use
Oven
8
Butter the rye bread and place on a baking sheet. Top with 6 ounces thinly sliced brisket, some Beer Braised Sauerkraut and a slice of Swiss cheese.
Ingredients you will need
Swiss Cheese
Sauerkraut
Rye Bread
Butter
Beer
Equipment you will use
Baking Sheet
9
Bake the Reubens until the cheese is melted and warmed through, about 5 minutes. Top with Smoked Russian Dressing.
Ingredients you will need
Cheese
Equipment you will use
Oven
10
Heat a saute pan over medium heat, add the bacon and render the fat, cooking until bacon is crispy.
Ingredients you will need
Bacon
Equipment you will use
Frying Pan
11
Remove the bacon from the pan and set aside.
Ingredients you will need
Bacon
Equipment you will use
Frying Pan
12
Add the onions and saute in the bacon fat until translucent.
Ingredients you will need
Bacon Drippings
Onion
13
Add the sauerkraut, sugar, beer and bay leaf and simmer until almost all of the liquid is gone, about 15 minutes.
Ingredients you will need
Sauerkraut
Bay Leaves
Sugar
Beer
14
Add the bacon back to the pan to warm through and adjust the seasoning with salt, pepper and brown sugar.
Ingredients you will need
Brown Sugar
Seasoning
Pepper
Bacon
Salt
Equipment you will use
Frying Pan
15
Mix all of the ingredients together in a bowl and chill in the refrigerator.