The Reuben sandwich, a classic deli delight, has been a staple of American cuisine for decades. Comprised of tender corned beef, tangy sauerkraut, melted Swiss cheese, and Thousand Island dressing, all piled high on rye bread, this mouthwatering creation is a true gastronomic pleasure. However, the key to a truly exceptional Reuben lies in the quality of its corned beef. In this article, we’ll delve into the world of corned beef, exploring its history, the different types of corned beef, and most importantly, providing a step-by-step guide on how to make the perfect corned beef for your Reuben sandwiches.
A Brief History of Corned Beef
Corned beef has a rich and storied past, dating back to the 17th century when it was first produced in Ireland. The term “corned” refers to the large grains of salt, known as “corns,” used to cure the beef. This process, known as corning, involves soaking the beef in a brine solution to preserve it and enhance its flavor. Corned beef quickly became a staple of Irish cuisine, particularly among the working class, as it was an affordable and nutritious source of protein.
As Irish immigrants traveled to the United States, they brought their love of corned beef with them. It wasn’t long before corned beef became a staple of American cuisine, particularly in the delis of New York City. The Reuben sandwich, named after Arnold Reuben, a German-American restaurateur, is believed to have been created in the 1920s and has since become a beloved classic.
Types of Corned Beef
When it comes to corned beef, there are several types to choose from, each with its own unique characteristics and flavor profiles.
Flat Cut vs. Point Cut
The two most common types of corned beef are flat cut and point cut. Flat cut corned beef is leaner and more tender, with a flatter shape that makes it easier to slice. Point cut corned beef, on the other hand, is fattier and more flavorful, with a more rounded shape.
Pre-Cooked vs. Raw
Corned beef can also be purchased pre-cooked or raw. Pre-cooked corned beef is convenient and easy to use, but it can be lacking in flavor and texture. Raw corned beef, on the other hand, requires cooking but offers a more authentic flavor and texture.
How to Make Corned Beef for Reuben Sandwiches
Now that we’ve explored the history and types of corned beef, it’s time to dive into the fun part – making your own corned beef for Reuben sandwiches. This recipe uses a raw, flat cut brisket and a flavorful spice blend to create a truly exceptional corned beef.
Ingredients
- 1 (5-6 pound) flat cut beef brisket
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons pink curing salt (optional)
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon pickling spice
- 1 gallon water
Instructions
- In a small bowl, mix together the kosher salt, brown sugar, pink curing salt (if using), black peppercorns, coriander seeds, mustard seeds, and pickling spice.
- In a large container or zip-top plastic bag, combine the spice blend and water. Stir until the salt and sugar are dissolved.
- Add the beef brisket to the brine solution, making sure it is completely submerged.
- Refrigerate the brisket for at least 5 days or up to 10 days, turning it every day or two.
- After the curing process, remove the brisket from the brine solution and rinse it under cold running water.
- Place the brisket in a large pot or Dutch oven and add enough water to cover it. Bring the water to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the brisket is tender and easily shreds with a fork.
- Remove the brisket from the pot and let it cool to room temperature.
- Once the brisket has cooled, slice it thinly against the grain.
Tips and Variations
- To add extra flavor to your corned beef, you can add aromatics such as onions, carrots, and celery to the pot during the cooking process.
- For a more intense flavor, you can increase the amount of spice blend or add other spices such as garlic or paprika.
- To make a more tender corned beef, you can add a little bit of fat such as bacon or beef tallow to the pot during the cooking process.
Assembling the Perfect Reuben Sandwich
Now that you have your delicious homemade corned beef, it’s time to assemble the perfect Reuben sandwich.
Ingredients
- 4 slices of rye bread
- 8 ounces corned beef, thinly sliced
- 1 cup sauerkraut, drained and rinsed
- 4 slices of Swiss cheese
- 2 tablespoons Thousand Island dressing
- 2 tablespoons unsalted butter, softened
Instructions
- Butter one side of each slice of rye bread.
- Place one slice of bread, butter-side down, in a skillet or griddle over medium heat.
- Top the bread with a slice of cheese, a few slices of corned beef, a spoonful of sauerkraut, and a dollop of Thousand Island dressing.
- Top with another slice of bread, butter-side up.
- Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
- Flip the sandwich over and cook for an additional 2-3 minutes or until the other side is also golden brown.
Conclusion
Making your own corned beef for Reuben sandwiches is a rewarding and delicious experience. With this recipe and a little bit of patience, you can create a truly exceptional corned beef that will elevate your Reuben sandwiches to new heights. Whether you’re a deli aficionado or just a lover of good food, this recipe is sure to become a staple in your kitchen. So go ahead, give it a try, and taste the difference that homemade corned beef can make.
What is the best cut of beef for making corned beef?
The best cut of beef for making corned beef is typically a tougher cut, such as the brisket or round. These cuts have a higher concentration of connective tissue, which breaks down during the cooking process, resulting in a tender and flavorful final product. The brisket is a popular choice for corned beef because it has a good balance of fat and lean meat, which helps to keep it moist and flavorful.
When selecting a cut of beef for corned beef, look for one that is labeled as “flat cut” or “point cut.” The flat cut is leaner and more uniform in shape, while the point cut is fattier and more flavorful. Either cut can be used to make delicious corned beef, so it ultimately comes down to personal preference.
How do I cure the beef to make corned beef?
To cure the beef and make corned beef, you will need to create a brine solution that includes salt, sugar, and spices. The brine solution helps to draw out moisture from the meat and add flavor. You can use a pre-mixed corned beef cure or create your own using a combination of kosher salt, brown sugar, pink curing salt, and spices.
Once you have created the brine solution, place the beef in a large container or zip-top plastic bag and cover it with the brine. Make sure that the beef is completely submerged in the brine solution, and then refrigerate it for 5-7 days. Every day or two, massage the meat and turn it over in the brine to ensure that it is curing evenly.
What is the best way to cook the corned beef?
The best way to cook the corned beef is to simmer it in liquid on the stovetop or in the oven. This helps to break down the connective tissue in the meat and results in a tender and flavorful final product. You can cook the corned beef in a pot of water or beef broth on the stovetop, or wrap it in foil and bake it in the oven.
Regardless of the cooking method, it’s essential to cook the corned beef low and slow to ensure that it is tender and flavorful. Cooking the corned beef at too high a temperature can result in a tough and dry final product. Aim for an internal temperature of 160°F to 170°F (71°C to 77°C) for medium-rare to medium doneness.
How do I shred the corned beef for the Reuben sandwich filling?
To shred the corned beef for the Reuben sandwich filling, use two forks to pull the meat apart into thin strips. You can also use a stand mixer with a paddle attachment or a food processor to shred the corned beef, but be careful not to over-process the meat.
Once you have shredded the corned beef, use a knife to chop it into smaller pieces. You want the corned beef to be in small, uniform pieces so that it is easy to mix with the other ingredients and spread on the bread. Be careful not to chop the corned beef too finely, as it can become mushy and lose its texture.
What are the essential ingredients for a Reuben sandwich filling?
The essential ingredients for a Reuben sandwich filling are corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. The corned beef provides the main flavor and texture of the filling, while the sauerkraut adds a tangy and crunchy element. The Swiss cheese adds creaminess and flavor, while the Thousand Island dressing helps to bind the ingredients together.
You can also add other ingredients to the Reuben sandwich filling, such as chopped onions or pickles, to give it extra flavor and texture. However, the four essential ingredients listed above are the foundation of a classic Reuben sandwich filling.
How do I assemble the Reuben sandwich?
To assemble the Reuben sandwich, start by spreading a layer of Thousand Island dressing on the bread. Then, add a layer of corned beef, followed by a layer of sauerkraut and a slice of Swiss cheese. Top with the other slice of bread and grill the sandwich in a pan or skillet until it is crispy and golden brown.
You can also add other ingredients to the Reuben sandwich, such as sliced onions or pickles, to give it extra flavor and texture. However, the key to a great Reuben sandwich is to use high-quality ingredients and to assemble the sandwich in the right order.
Can I make the Reuben sandwich filling ahead of time?
Yes, you can make the Reuben sandwich filling ahead of time and store it in the refrigerator for up to a week. Simply combine the corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing in a bowl and mix well. Cover the bowl with plastic wrap and refrigerate until you are ready to assemble the sandwiches.
When you are ready to assemble the sandwiches, simply give the filling a good stir and spoon it onto the bread. You can also freeze the Reuben sandwich filling for up to 3 months and thaw it in the refrigerator or at room temperature when you are ready to use it.