Grilled Reuben Recipe
HOUSE-CURED BRISKET, IPA BRAISED CABBAGE, MUSTARD AIOLI & GRUYERE CHEESE ON IRENE'S MARBLE RYE
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Ingredients
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Brisket
IPA Braised Cabbage
Mustard Aioli
Assembly
Method
Brisket Preparation
- 1
Curing the Brisket
In a bowl, mix together kosher salt, brown sugar, black pepper, garlic powder, onion powder, coriander seeds, mustard seeds, and paprika. Rub this mixture all over the brisket. Place brisket in a zip-top bag and refrigerate for at least 5 days, turning every day.
- 2
Cooking the Brisket
After curing, rinse the brisket under cold water and pat dry. In a large pot, bring 4 cups of water to a boil. Add the brisket and simmer for 3 hours or until tender. Let it cool, then slice thinly against the grain.
IPA Braised Cabbage Preparation
- 3
Cooking the Cabbage
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Add the shredded cabbage, IPA beer, apple cider vinegar, salt, and black pepper. Cook for about 20 minutes, stirring occasionally, until the cabbage is tender.
Mustard Aioli Preparation
- 4
Making the Aioli
In a bowl, mix mayonnaise, Dijon mustard, minced garlic, lemon juice, and salt. Adjust seasoning to taste.
Assembly and Grilling
- 5
Assembling the Sandwich
Spread mustard aioli on one side of each slice of marble rye. Layer with sliced brisket, IPA braised cabbage, and shredded Gruyere cheese. Top with another slice of bread, aioli side down.
- 6
