The Ultimate Reuben: Scratch-Made Deli Architecture

Overview

This video meticulously details the engineering of a scratch-made Reuben sandwich, from curing beef brisket and fermenting sauerkraut to baking marble rye and whisking Russian dressing. It emphasizes precision in measurements and technique for each component to achieve the ultimate deli masterpiece.

Ingredients

• 2 kilogram flat-cut beef brisket
• 4 liters water (for brine)
• 300 grams kosher salt (for brine)
• 24 grams pink curing salt number one
• Toasted coriander (for brine)
• Mustard seed (for brine)
• Black peppercorns (for brine)
• 300 grams rye flour (for light dough)
• 195 milliliters water (for light dough)
• Yeast (for light dough)
• Caraway (for light dough)
• 300 grams rye flour (for dark dough)
• 195 milliliters water (for dark dough)
• Yeast (for dark dough)
• Caraway (for dark dough)
• 20 grams dark cocoa powder (for dark dough)
• Molasses (for dark dough)
• 1 kilogram green cabbage
• 20 grams kosher salt (for sauerkraut)
• 120 milliliters heavy mayonnaise
• 60 milliliters chili sauce
• 30 grams freshly grated horseradish
• 10 grams finely minced shallot
• 2 slices marble rye
• Butter
• 150 grams hot sliced brisket
• 50 grams drained sauerkraut
• 2 slices high-moisture Swiss cheese

Instructions

1. For the Brisket Cure: Combine 4 liters of water, 300 grams of kosher salt, 24 grams of pink curing salt number one, toasted coriander, mustard seed, and black peppercorns in a pot and boil. Chill the brine completely. Submerge a 2-kilogram flat-cut beef brisket completely in the chilled brine, using a heavy plate to keep it under the liquid, and cure for five days.
2. For the Brisket Cook: After five days, pull the brisket from the brine and rinse it thoroughly under cold water. Place the meat in a heavy stockpot, cover with fresh, unseasoned water, and bring to a rapid boil. Immediately drop the heat to maintain a gentle simmer at 85 degrees Celsius (185 degrees Fahrenheit), cover, and cook for exactly three hours. Pull the brisket from the water and let it rest on a cutting board for fifteen minutes before slicing.
3. For the Marble Rye: For the light dough, mix 300 grams of rye flour with 195 milliliters of water, yeast, and caraway. For the dark dough, use the exact same measurements of flour, water, yeast, and caraway, but add 20 grams of dark cocoa powder and molasses for color. Knead each dough for ten minutes. Let both doughs proof at 24 degrees Celsius (75 degrees Fahrenheit) for ninety minutes.
4. For the Sauerkraut: Shred 1 kilogram of green cabbage to a 2-millimeter thickness. Weigh the cabbage, then add exactly two percent of that weight in kosher salt (20 grams). Vigorously massage the salt into the cabbage for ten minutes until it releases its own water to form a natural brine. Pack it tightly into a glass jar, ensuring the cabbage is completely submerged below the liquid line, and seal with an airlock.
5. For the Russian Dressing: In a stainless bowl, combine 120 milliliters of heavy mayonnaise, 60 milliliters of chili sauce, 30 grams of freshly grated horseradish, and 10 grams of finely minced shallot. Whisk vigorously for two full minutes until the emulsion is tight and takes on a pale terracotta color. Cover this and chill in the refrigerator at 4 degrees Celsius (39 degrees Fahrenheit) for at least one hour.
6. For Assembly and Sear: Heat a heavy cast-iron skillet over medium-low heat to exactly 160 degrees Celsius (320 degrees Fahrenheit). Take two thick slices of baked rye and heavily butter the outside-facing sides. On the inside of both slices, spread a thick layer of the chilled Russian dressing. Layer 150 grams of the hot sliced brisket, followed by 50 grams of drained sauerkraut. Top with two slices of high-moisture Swiss cheese. Place the sandwich in the skillet and sear for exactly three minutes per side.

In this video

• A proper Reuben is engineered, requiring the lactic tang of fermented cabbage, the structural integrity of a heavy crumb rye, emulsified fat of a proper dressing, and precisely cured brisket.
• To cure a 2-kilogram (4.4-pound) flat-cut beef brisket, submerge it for five days in a brine made from 4 liters of water, 300 grams of kosher salt, 24 grams of pink curing salt number one, and toasted spices.
• After curing, rinse the brisket thoroughly and cook it covered in fresh water at a gentle simmer of 85 degrees Celsius (185 degrees Fahrenheit) for exactly three hours.
• Marble rye bread for the sandwich requires two separate doughs at 65% hydration, one light with rye flour and caraway, and one dark with added cocoa powder and molasses, both kneaded for ten minutes and proofed for ninety minutes.
• Homemade sauerkraut demands shredding green cabbage to a 2-millimeter thickness and massaging it with exactly two percent of its weight in kosher salt until it releases its own brine, then packing it tightly in an airlocked jar.
• The Russian dressing is crafted by vigorously whisking 120 milliliters of heavy mayonnaise, 60 milliliters of chili sauce, 30 grams of freshly grated horseradish, and 10 grams of finely minced shallot until emulsified, then chilling for at least one hour.
• When assembling, sear the buttered rye slices (spread with Russian dressing) layered with 150 grams of hot brisket, 50 grams of drained sauerkraut, and two slices of Swiss cheese for exactly three minutes per side at 160 degrees Celsius (320 degrees Fahrenheit).
• Curing the brisket requires exact measurements and 120 hours submerged at four degrees Celsius (39 degrees Fahrenheit) to achieve the proper texture.
• Lacto-fermenting sauerkraut demands a strict two percent salt ratio by weight, massaging the cabbage until it creates its own brine for ideal results.

Frequently asked questions

How long does it take to cure brisket for a Reuben?

A 2-kilogram (4.4-pound) flat-cut beef brisket must be submerged in a curing brine for exactly five days, or 120 hours, at 4 degrees Celsius (39 degrees Fahrenheit) to achieve proper texture and flavor.

What gives corned beef its ruby color and snap?

The pink curing salt number one, used in precise measurements in the curing brine, is responsible for giving the brisket its signature ruby color and distinctive snap.

What is the correct salt ratio for making sauerkraut at home?

When making sauerkraut, use exactly two percent of the green cabbage's weight in kosher salt. This salt should be vigorously massaged into the cabbage until it releases its own water to form a natural brine.

How is homemade Russian dressing made for a Reuben sandwich?

Homemade Russian dressing is made by combining 120 milliliters of heavy mayonnaise, 60 milliliters of chili sauce, 30 grams of freshly grated horseradish, and 10 grams of finely minced shallot, then whisking vigorously and chilling.

What is the ideal temperature and time for searing a Reuben sandwich?

Sear a Reuben sandwich on a heavy cast-iron skillet heated to exactly 160 degrees Celsius (320 degrees Fahrenheit) for exactly three minutes per side to achieve a perfect crisp.