Reuben Sandwich with Homemade Pastrami

Name: Reuben Sandwich with Homemade Pastrami
Prep time: 60 min
Cook time: 360 min
Yield: 4 portions
Cuisine: American
Ingredients: 2 kg · 4½ lb beef brisket (flat); 4 l · 16 cups water, for the brine; 250 g · ¾ cup salt, for the brine; 20 g · 4 tsp curing salt (pink salt #1); 100 g · ½ cup brown sugar, for the brine; 30 g · 3 tbsp pickling spice; 40 g · 4 tbsp coarse black pepper and coriander seeds, for the rub; 400 g · 8 slices rye bread; 200 g · 8 slices Swiss cheese; 300 g · 1½ cups sauerkraut, drained; 120 g · ½ cup mayonnaise, for the Russian dressing; 80 g · ¼ cup ketchup, horseradish and pickles, for the Russian dressing; 60 g · 4 tbsp butter

🍽 Serves 4⏱ Prep 60 min🔥 Cook 360 min⏳ Rest 7200 min🌍 American

Home-cured, smoked pastrami piled on rye with Swiss cheese, sauerkraut and Russian dressing, toasted in butter.

📍 Omaha / New York · United States of America

The story of the dish

Two cities claim the Reuben: Reuben Kulakofsky's poker game in Omaha's Blackstone Hotel, and Arnold Reuben's deli in New York, both around 1914 to 1925.

The name: Named after Reuben Kulakofsky or Arnold Reuben.

Ingredients

Ingredient	EUg · ml	UScups · spoons
beef brisket (flat)	≈ 2 kg	≈ 4½ lb
water for the brine	≈ 4 l	≈ 16 cups
salt for the brine	≈ 250 g	≈ ¾ cup
curing salt (pink salt #1)	≈ 20 g	≈ 4 tsp
brown sugar for the brine	≈ 100 g	≈ ½ cup
pickling spice	≈ 30 g	≈ 3 tbsp
coarse black pepper and coriander seeds for the rub	≈ 40 g	≈ 4 tbsp
rye bread	≈ 400 g	≈ 8 slices
Swiss cheese	≈ 200 g	≈ 8 slices
sauerkraut drained	≈ 300 g	≈ 1½ cups
mayonnaise for the Russian dressing	≈ 120 g	≈ ½ cup
ketchup horseradish and pickles, for the Russian dressing	≈ 80 g	≈ ¼ cup
butter	≈ 60 g	≈ 4 tbsp

≈ amount suggested from similar recipes

Tools & equipment

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Also used: smoker or kettle grill · meat thermometer · slicing knife · large container for brining

Method

Dissolve salt, curing salt, sugar and pickling spice in the water; cool and brine the brisket 5 days in the fridge, turning daily.
Rinse, soak 2 hours and coat with crushed pepper and coriander.
Smoke at 110°C (230°F) until 74°C (165°F) inside, wrap and finish to 93°C (200°F) (vacuum-seal and chill overnight for easy slicing).
Slice the pastrami thin and warm it with a splash of water.
Mix the Russian dressing.
Build: rye, dressing, cheese, pastrami, sauerkraut, cheese, rye; toast in butter until golden, then finish in the oven to melt.

🌡️ Smoker 110°C (230°F); meat 74°C (165°F) then 93°C (200°F)

👨‍🍳 Chef’s tips

Chill the pastrami before slicing: it slices much thinner.

📱 Scan to watch me cook ityoutu.be/eKbwm5BrjeEEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 4

2133kcal

171 gprotein

77 gcarbs

135 gfat

Allergens

GlutenEggsMilk

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▶ Watch me cook it: youtu.be/eKbwm5BrjeE

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