This weekend I decided to do something with some Corned Beef in the Freezer. I had Pastrami Reuben's on my mind, and they came out lovely.
Tom
Pastrami
To get started making pastrami you will need a corned brisket flat or point from the grocery store. Remove from the packaging and place in a container full of water and let it soak for about 1 hour. After the hour is up, drain the water and refill with fresh water. Let it soak for at least another 3 hours and then remove from the water and pat dry. Place dry rub all over the corned brisket . Once the rub is placed on, you are ready to put it in the smoker. Place in the smoker and cook at 225° until the internal temperature reaches 185°. Once the temperature is reached, remove from the smoker and let it rest for at least 30 minutes. If you are going to use a meat slicer, it is best to let it come to room temperature, then place in the refrigerator overnight before slicing. Now you are ready to make some good old fashioned Reuben Sandwichs!
Rub:
1 T Kosher Salt
4 T Paprika
3 T Coriander Seed
1 1/2 T Yellow Mustard Seed
1 /1/2 T Brown/Black Mustard Seed
2 T Granulated Garlic
5 T Peppercorn Mιlange (mixture of Black, White, Pink, and Green Peppercorns)
Place the seeds in a spice grinder and grind to a medium coarseness and put in a bowl. Place the remainder of the spices in the bowl and mix well.
Off The Smoker
Reuben Sandwich
Ingredients:
1 loaf unseeded and unsliced Jewish Rye bread
2 pounds fresh Pastrami, sliced
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut
12 slices Swiss cheese
4 tablespoons butter, melted
6 kosher dill pickles, halved or quartered
Directions:
Preheat oven to 350°
Sprinkle the Pastrami with a little water, wrap it tightly in aluminum foil and steam it in the oven.
Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
Take the Pastrami out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
Heat large heavy skillet over medium heat, or use Panini Press. Brush the bread with butter. Put the sandwiches in the pans and weight them with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
Russian Dressing:
Ύ cups mayonnaise
2 tablespoons sour cream
2 teaspoons chopped parsley
Ό cup chili sauce
1 tablespoon + minced Spanish onion
T tablespoon + minced dill pickle
½ teaspoon fresh lemon juice
½ teaspoon grated horseradish
Ό teaspoon Worcestershire sauce
Combine ingredients in bowl and mix well, chill in refrigerator before use.
Assembly
Ready to Toast
Final Product
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