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The ingredients needed to make NEW YORK DELI Corned Beef Rueben:
- Provide Corned beef brisket, pre brined,
- Get Black pepper
- You need beer
- Use Pickling spice
- Provide Sauerkraut
- Get Swiss cheese
- Get Russian dressing
- Use Rye bread (from a Jewish bakery if possible)
Instructions to make NEW YORK DELI Corned Beef Rueben:
- Remove brisket from brine and wash the meat in cold water to remove excess salt
- 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.
- Cover completely with tin foil and place in a 160 degree for around 3 hours, or until the meat is fork tender.
- Uncover and allow the brisket to rest.
- Slice the meat against the grain in thin, half centimeter slices. It should look delicious and your mouth should start watering immediately upon slicing.
- Microwave one piece of Swiss cheese on top of a heap of sauerkraut for 1 minute.
- Shmear Russian dressing on bottom piece of Rye bread. Heap meat on top until satisfactory.
- 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.
- Send a salami to your boy in the army.
Perfect Corned Beef Brisket is easier than you think! Legendary Reuben Sandwich by experts Monty's Deli London - Food Busker Corned Beef Sandwich Recipe for Lunch or Dinner. No New York City Jewish Deli would be complete without a Reuben and like everything else Mile End does, they're putting out one of the city's best. It all starts with their house-cured corned beef topped with slices of creamy Jarlsberg, a tangy sauerkraut and scratch made Russian dressing.
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