REUBEN SANDWICH on HOMEMADE MARBLE RYE

🔪MY GEAR:

---
RECIPE
---
CORNED BEEF:
▪175g salt
▪50g sugar
▪15g pink salt (not himalayan)
▪10g black peppercorns
▪5-6 dried bay leaves
▪4-5 whole cloves
▪10g mustard seed
▪4 garlic cloves, smashed
▪1000g/mL cold water
▪8-10lb (4kg) beef brisket
▪1000g ice cubes

Trim excess fat from beef and remove any silver skin. Cut in half.

Into a large (4qt) pot, combine all ingredients except beef and ice and bring to boil. Remove from heat and allow to infuse for another 20min. Add ice.When melted, pour into a deep 6qt container, then submerge beef and refrigerate to cure for 10 days.

Rinse brine from beef. Place in cooking vessel (either slow cooker or dutch oven), add water to just cover. If using dutch oven, bring to simmer on the stove, then cover and cook at 250F/120C for 4-5hrs. If using slow cooker, cook for 4-5hrs.

------
MARBLE RYE

▪275g warm water
▪4g instant yeast
▪15g or 2 1/2tsp salt
▪330g bread flour
▪100g dark rye flour
▪300g poolish or sourdough starter (see below for poolish recipe if using poolish)
▪15g caraway seeds
▪15g molasses
▪10g cocoa powder

Add water, yeast, flours, and poolish or starter to stand mixer & mix on low with dough hook for 3min or until combined. Increase to high and continue mixing for 4min. When dough has fully come together and is slapping around the bowl, add caraway. Mix for 30sec on medium to incorporate.

Remove 60% of dough and load into a well oiled container and cover. Add molasses, and cocoa to dough still in mixer bowl and mix on low for 30, then increase speed to high for another 30 or until well incorporated. Place into a second well oiled container and cover. Allow both doughs to ferment at room temp for 30min.

Perform strength-building fold to both doughs as shown @5:07. Cover again and allow to rise at room temp for 90min.

Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto floured worksurface. Degas each piece into rough rectangles. Place brown dough on top of lighter dough and press to seal together. Roll into loaf as shown @8:17 and place in loaf pan, cover, and proof at room temp for 60-90min.

Score top of loaf, place preheated 460F/235C oven, spray loaf and oven well with water, and bake for 15 min. Reduce heat to 400F/205C and continue to bake for an additional 20min.

------
POOLISH
▪150g water
▪Pinch instant yeast
▪150g bread flour

Stir, cover, and allow to ferment for 12-24 hours.

------
RUSSIAN DRESSING
▪1 egg yolk
▪20g red onion, diced and rinsed
▪5g or ½ lrg clove garlic
▪30g bread and butter pickles
▪5g salt
▪2g black pepper
▪50g ketchup
▪20g sriracha
▪275g neutral oil (avocado, light olive, canola, etc)

Blend all ingredients except oil until broken down, then with blender running slowly stream in oil until the oil is well emulsified.
------
TOPPINGS/THE BUILD
▪Swiss cheese slices
▪Sauerkraut (i recommend bubbies brand or another simple, naturally fermented brand)

Onto a slice of marble rye, layer a slice of swiss followed by beef (cut to desired thickness), and generous portion of kraut. Spoon & spread russian dressing on the second slice of bread. Lightly toast sandwich to melt cheese.

-----
VIDEOS SHOWING HAND MIX METHOD:
------
CHAPTERS
0:00 Intro
0:18 Corning/Trimming the Beef
2:30 Mixing the Marble Rye
5:41 Ad
6:44 Checking the Beef pt 1
7:17 Creating the Marble
8:57 Checking the Beef pt 2
9:49 Scoring and Baking Rye
11:03 Russian Dressing
12:03 The Build
14:04 Let's Eat This Thing

#reuben #sandwiches #marblerye

🎧MUSIC:

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[brandonvaughan]

The Reuben is my benchmark test for any new deli.

[saltydroog]

Now we're talking. This is like food porn. I could eat that sandwich 3 times a day every day until I die, which would probably fairly soon if I did. Dude...I'm so glad to see the channel where it is. Keep on killing it.

[oooooooooorly]

I've been doing my own corned beef and pastrami for years, but this is the video that got me to the point where I could pair it with an equal-quality bread. The ratios and technique are on-point; i've never seen another rye dough that's so pillowy and wonderfully easy to work with.

A small improvement: you can make extra sure there won't be voids between the layers by lightly wetting the interface between the two doughs prior to rolling them up together.

[aigoochamnaa]

I see why pastrami/corned beef sandwiches cost so much. A lot of time and effort goes into it. This looks bomb, and I will try to make it when I have an off day in the future. Thanks, B-Man!

[fglend]

This guy will hit 1M subscribers in no time. One of the best food channels on YouTube right now! This guy can f**kin cook.

[richardstilettos]

Brian, I really like your cooking videos. The information is delivered effectively. You don't try to destract your audience with silly sketches. And you're more than willing to admit when you make a mistake and let us know so we can avoid making similar mistakes.

[Lewis.Alcindor]

I would suggest adding juniper berries to the brine. This is an ingredient from Alton Brown's old recipe, and it adds this beautiful floral flavor that just pops at the fatty parts of the corned beef.

Of course, juniper berries can be nigh-impossible to find (I've only ever found at one store in the spice aisle). Instead, substitute with a few tablespoons of a decent gin, since gin is infused with juniper berries.

[charlesstout]

I recently came across your You Tube channel and really enjoy your take on food and your recipes which are easily accessible and don't require a lot of fussy steps to accomplish. You have a lot of Chicago-style sensibility when it comes to food, so I had to check out your recipe for Reuben sandwiches. My all-time favorite Reuben, and the one I measure all others by, was one made by the dearly-departed Barnum and Bagel restaurant in Skokie (IL) which specialized in all kinds of Jewish dishes. Their version of the Reuben.consisted of thinly-sliced corned beef, piled high on pumpernickel bread, layered with sauerkraut, covered by plenty of Swiss cheese, grilled and served with a neon pink thousand island dressing on the side. Your recipe seems pretty close to my ideal, save for the pumpernickel. Maybe you could provide a recipe for that. Anyway, keep up the great work!

[Girlyfish]

I love a Ruben. It’s one of my all time favorite sammiches and corned beef is my preferred meat. Followed by turkey then pastrami. I’m gonna try the recipe but I find bread baking intimidating.

[wuzashes]

Just used this recipe to make my first-ever homemade bread!! Made some mistakes during the mixing process but worked around them. I got a pretty great marble with a really good texture and taste for the final product. Will definitely be trying out some more bread recipes soon!

[thisisnotaclipshow]

Fell in love with the reuben after spending some time in New York, since moving back to London I've never been able to find one that hits the same highs. Will be giving this a try at the weekend!

[johnmartin]

It's been a couple of years since i brined my own corned beef. I think it is time for a homemade Reuben, can't wait to try the bread recipe. Have made similar Russian dressing recipe in the past this one looks good also. I will try it with chips.

[AWWx]

I love how Brian dances and makes love to his food at the end of almost every video. Sometimes his wife joins him in the dancing. This man is a good cook, great bread and bakery man, and he knows it, shares it with all of us. The least we can do is give him a thumbs-up on every instructional cooking video. Love your channel, Brian.

[StewartSavage]

i did a taste test with your dressing and a dressing from another channel. yours came out on top! unbelievably delicious! well done.

[vittoriabakes]

I'm doing a sous vide corned beef for St Patty's day, and now I know what I'm going to use it for. And that dressing looks amazeballs.

[leahr.]

My mom and grandma made corned beef once a year, brings back some good food memories. I have some homemade fermented kraut in my fridge right now, can't wait to make some swirl rye bread, looked yummy.

[MichelleObamasBBC]

Bri, I tried your cookie recipe. Phenomenal. People now worship me.

[Folami]

Awesome recipe! I didn't make the bread because my household is eating low carb right now. I did use your recipe for the corned beef and the dressing. Even on low carb rye bread, this sandwich slaps (as my son said). 😅As usual, the recipe is a banger. I will be adding this to several other recipes you've shared that have been incorporated into my cooking rotation.

[markvickroy]

I'm just watching this video but the beef on weck totally earned a subscription from me! All of the meat cooking Etc is exactly the way it's supposed to be done and I love that I'm learning to do some baking just because in my boy here is all in on it!

[zacadams]

I made this marble rye and it turned out amazing!