NEW YORK DELI Corned Beef Rueben

Name: NEW YORK DELI Corned Beef Rueben
Cuisine: British
Ingredients: 1.5-2 kg Corned beef brisket, pre brined,; Black pepper; 1 beer; Pickling spice; Sauerkraut; Swiss cheese; Russian dressing; Rye bread (from a Jewish bakery if possible)

Nick Civetta @cook_6148688

Straight from the hallowed halls of Katz's deli. This actually is a a great imitator of the real thing.

Nick Civetta @cook_6148688

Straight from the hallowed halls of Katz's deli. This actually is a a great imitator of the real thing.

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Ingredients

1.5-2 kgCorned beef brisket, pre brined,
Black pepper
1beer
Pickling spice
Sauerkraut
Swiss cheese
Russian dressing
Rye bread (from a Jewish bakery if possible)

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Steps

1

Remove brisket from brine and wash the meat in cold water to remove excess salt
2

Cover meat in black pepper. Place meat on a rack in a roasting pan. Add a full beer to the base of the pan and sprinkle the beer with pickling spice.
3

Cover completely with tin foil and place in a 160 degree for around 3 hours, or until the meat is fork tender.
4

Uncover and allow the brisket to rest.
5

Slice the meat against the grain in thin, half centimeter slices. It should look delicious and your mouth should start watering immediately upon slicing.
6

Microwave one piece of Swiss cheese on top of a heap of sauerkraut for 1 minute.
7

Shmear Russian dressing on bottom piece of Rye bread. Heap meat on top until satisfactory.
8

Place sauerkraut and melted cheese on top of the meat, then add the top slice of bread. Serve with a good Jewish deli half sour pickle.
9

Send a salami to your boy in the army.