Reuben Recipe
Our house-made coned beef brisket brined for 5 days and braised in Guinness, on marbled rye with sauerkraut, swiss, stone-ground aioli and curb sauce.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Brine the Brisket
In a large pot, combine water, salt, garlic powder, onion powder, and black pepper to create a brine. Submerge the beef brisket in the brine and refrigerate for 5 days.
- 2
- 3
Assemble the Sandwich
Once the brisket is cooked, let it rest for 15 minutes before slicing. Toast the marbled rye bread, then layer with sliced brisket, sauerkraut, Swiss cheese, stone-ground mustard, and curb sauce. Top with another slice of rye bread.
- 4
Serve
Cut the sandwich in half and serve warm. Enjoy your homemade Reuben!
