Rubin's Reuben

Rubin's Reuben
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 BerriesJuniper Berries
Cinnamon StickCinnamon Stick
Mustard SeedsMustard Seeds
PeppercornsPeppercorns
Bay LeavesBay Leaves
AllspiceAllspice
CloveClove
SugarSugar
WaterWater
SaltSalt
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PotPot
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.
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MarinadeMarinade
BrineBrine
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Baking PanBaking Pan
3
Preheat the oven to 300 degrees F.
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OvenOven
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.
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Roasting PanRoasting Pan
Kitchen ThermometerKitchen Thermometer
Aluminum FoilAluminum Foil
OvenOven
5
Remove the brisket from the oven, place on a platter and/or cutting board and tent with foil.
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Cutting BoardCutting Board
Aluminum FoilAluminum Foil
OvenOven
6
Let the brisket rest for 1 hour. Slice as thinly as possible.
7
To serve: Preheat the oven to 350 degrees F.
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OvenOven
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.
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Swiss CheeseSwiss Cheese
SauerkrautSauerkraut
Rye BreadRye Bread
ButterButter
BeerBeer
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Baking SheetBaking Sheet
9
Bake the Reubens until the cheese is melted and warmed through, about 5 minutes. Top with Smoked Russian Dressing.
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CheeseCheese
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OvenOven
10
Heat a saute pan over medium heat, add the bacon and render the fat, cooking until bacon is crispy.
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BaconBacon
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Frying PanFrying Pan
11
Remove the bacon from the pan and set aside.
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BaconBacon
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Frying PanFrying Pan
12
Add the onions and saute in the bacon fat until translucent.
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Bacon DrippingsBacon Drippings
OnionOnion
13
Add the sauerkraut, sugar, beer and bay leaf and simmer until almost all of the liquid is gone, about 15 minutes.
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SauerkrautSauerkraut
Bay LeavesBay Leaves
SugarSugar
BeerBeer
14
Add the bacon back to the pan to warm through and adjust the seasoning with salt, pepper and brown sugar.
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Brown SugarBrown Sugar
SeasoningSeasoning
PepperPepper
BaconBacon
SaltSalt
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Frying PanFrying Pan
15
Mix all of the ingredients together in a bowl and chill in the refrigerator.
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BowlBowl
DifficultyExpert
Ready In12 hrs, 5 m.
Servings16
Health Score9
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