The Pastrami Brisket Sandwich - Reuben
G'day, mates! If you're a fan of classic American deli sandwiches, then you're gonna love learning about the Reuben sandwich. This iconic sanga is typically made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, all stacked between slices of rye bread. While the exact origin of the Reuben sandwich is up for debate, some folks reckon it was first served up in the early 1900s at Reuben's Delicatessen in the Big Apple. Others suggest that it was named after a regular bloke with the first name of Reuben. Regardless of its true origins, the Reuben sandwich has become a fair dinkum staple of American deli cuisine, and can be found in diners and restaurants across the States. So, chuck a shrimp on the barbie and give this delicious sanga a fair crack of the whip, mate!
Just keep in mind we are brining then smoking a brisket which would "technically" make it a Rachel sandwich, not a Reuben.
Ultimate Reuben Sandwich with Homemade Russian Dressing
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Author:
John Austin from AUSSIEQ BBQ
Servings
9
Prep Time
25 minutes
Cook Time
8 hours
Calories
591
While it may seem intimidating to make at home, the process is actually quite simple. Start by preparing a homemade dry rub for the brisket, combining ingredients like coriander, black pepper, and garlic powder. Apply the rub generously to a beef brisket and let it sit in the refrigerator for at least 24 hours. After that, smoke the brisket until it reaches an internal temperature of 165°F/74C, then let it cool and thinly slice. To assemble the sandwich, toast slices of rye bread and add the pastrami and brisket, Swiss cheese, sauerkraut, and Russian dressing. Grill the sandwich until the cheese is melted and the bread is crispy. Serve with a side of fries and a pickle, and enjoy your homemade brisket pastrami sandwich. With a little patience and effort, you can create a delicious deli-style sandwich in the comfort of your own home.
Can you fly to New York everytime you feel like a Reuben or Rachel brisket pastrami sandwich? If you answered no like myself this is easily the next best, or even the BEST option!
Ingredients
Brisket Brine (per kg of brisket)
-
water 837ml
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kosher salt 31g
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sugar 23g
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pickling spice 7g
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pickling spice 7g
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pink curing salt #1 3g
Pastrami Rub
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4 tablespoons coarse black pepper
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2 teaspoons mustard powder
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2 tablespoons coarsely ground coriander
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2 teaspoons garlic powder
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4 tablespoon pickling spice
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4 tablespoon pickling spice
Brisket
-
full packer brisket (can use just the flat too)
Russian dressing
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¼ cup mayonnaise
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1.5 tsp hot sauce
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1 tsp lemon juice
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1.5 tsp horseradish
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1 minced garlic clove
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½ tsp worcestershire sauce
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½ tbsp diced onion
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1/8 tsp smoked paprika
Sandwich
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rye bread
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sauerkraut
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swiss cheese
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dill pickle
Directions
Pastrami Rub
in a mortar and pestle or spice grinder, crush all your rub ingredients until it’s a uniform coarse grind. Place in a sealable container until ready to use.
Brine
for the brine combine the water, salt, sugar and curing salt in a pot over medium heat. Once at a slight boil, mix everything to ensure the sugar and salt has dissolved. Then add pickling spice and garlic, then turn off after two mins.
place brine solution into the fridge until cooled
Brisket
trim the excess fat off your brisket and trim the edges so they are smooth and aerodynamic
place the brisket into a large zip lock bag or vac seal bag, then pour the brine into the bag.
ensure there is minimal air in the bag to allow maximum contact from the brine to the brisket
place brisket into the fridge ensuring it’s fully submerged in the brine for 7 days and squeeze it out to 10 if you can
remove brisket from the brine and desalinate by submerging in fresh water for 8 hours
use the rub you made earlier and generously coat all sides of the brisket and “Pat, Don’t Rub, save that for the bedroom
get your smoker up to 275F/135C and smoke the brisket until internal reaches 165F/74C
wrap brisket tightly in 3 layers of foil, then back into the cooker to steam. Once internal reaches 205F/96C you’re done
Rest for 2 hours then slice
Assembly
toast rye in the pan with butter and add swiss cheese to one side so it melts
heaps of brisket, sauerkraut, russian dressing
pickle on top held in place with a toothpick
Recipe Video
Recipe Note
HOT TIPS FOR YOUNG PLAYERS
1. Brine: Ensure brisket is fully submerged during the brining process
2. Tenderness: Onced internal temp is around 205F/96C check for tenderness by pushing a skewer through and if there is almost no resistance (probes like butter)you are done.
Nutrition
Nutrition
- Serving Size
- 1 sandwich
- per serving
- Calories
- 591
- Cholesterol
- 179 milligrams
- Fat
- 53 grams
- Protein
- 39.5 grams
- Sodium
- 4144 milligrams
- Carbs
- 36.8 grams
