Wagyu Reuben Recipe

Prepare rub and brisket

Mix kosher salt, black pepper, crushed coriander seeds, brown sugar, smoked paprika and garlic powder in a bowl to form an even rub. Pat the wagyu brisket dry with paper towels. Coat the entire brisket evenly with the rub, pressing so it adheres. Let rest at room temperature 30 minutes or refrigerate covered up to 8 hours for deeper seasoning.

Cook pastrami (oven or smoker)

Preheat smoker to 225°F (or oven to 275°F if no smoker). Place the rubbed brisket fat-side up on the smoker rack (or on a rack in a roasting pan). Smoke or roast until internal temperature reaches 190–200°F and the meat is tender, about 5–7 hours depending on thickness. If using oven, add a small pan of water in the roasting pan to keep moisture. Remove and let rest 20–30 minutes covered with foil.

Slice thin

Using a sharp slicing knife, slice the rested wagyu brisket very thin across the grain to produce pastrami-style slices. Keep warm for assembly.

Whisk together mayonnaise, ketchup, prepared horseradish, lemon juice, hot sauce, paprika, salt and black pepper in a small bowl until smooth. Taste and adjust seasoning (more horseradish for heat, more lemon for brightness). Reserve in refrigerator until assembly. Yield about 3/4 cup.

Prepare sauerkraut

Place drained red sauerkraut in a fine sieve and press to remove excess liquid. Optionally heat a small skillet over medium, add 1 teaspoon butter and warm the sauerkraut 1–2 minutes to take the chill off — drain again.

Prep ciabatta

Slice each house rye ciabatta piece horizontally. Spread softened butter on the cut sides of the bread for grilling.

Assemble sandwich

Spread about 3/4 tablespoon louie sauce on the bottom half of each ciabatta. Layer 2 slices swiss cheese on the bottom, then pile 4–5 oz (about 1/2 cup thin-sliced) warm wagyu pastrami on top of the cheese. Add ~1/4 cup red sauerkraut on the meat. If using, dot or thinly spread corned beef-style mustard sparingly on the top bread half, then close sandwich. Spread a light layer of louie sauce on the top interior if desired.

Grill to melt

Heat a flat-top griddle or skillet over medium heat. Place assembled sandwiches buttered-side down and press gently with a spatula or a press. Cook 3–4 minutes until golden brown, then flip and cook another 2–3 minutes until cheese is melted and bread is crisp. Remove and rest 1 minute, then slice in half and serve.

Prepare potatoes

If frying: Rinse cut fries under cold water until the water runs clear to remove starch; dry thoroughly. If baking: toss fries in 1–2 tbs olive oil to coat evenly.

Cook fries

Frying: Heat oil in a deep pot to 325°F and blanch fries in batches for 3–4 minutes until tender but not browned. Remove and drain. Increase oil to 375°F and fry until golden and crisp, 2–3 minutes. Drain on paper towels. Baking: Arrange oiled fries in a single layer on a parchment-lined sheet. Bake at 425°F, flipping halfway, until golden and crisp, 25–30 minutes.

Finish with truffle

While hot, place fries in a bowl, drizzle with truffle oil, sprinkle with grated parmesan, sea salt and chopped parsley; toss to evenly coat. Serve immediately alongside the Wagyu Reuben.