Ever wanted to make reubens at home but were too intimidated? Let’s do it! It’s not hard. They came out great.
Hello. We’re here at Homemade Comforts. I’m Karen, but not that kind of Karen, and I’m going to be roasting a corn beef brisket for our Reuben sandwiches for dinner tonight. Okay, so I have a 5 and 12 pound corn beef brisket here. You take it out of your package and you’re going to want to rinse it off because all that brine it’s been soaking in is very, very salty. You can use it if you want, but the first time I ever made a brisket, I went on some advice to use it and it was a little way too salty for us. Not a little, a way too salty. So, you also have your little packet of seasoning that comes in the package with the corn beef. So, now after you rinse it off really good, you’re going to pat it down just to get the excess water off, which I kind of already did. As you can see, it’s thickening a little bit cuz you want your seasonings to stick well. Okay, so now going to make my rub. I have a half a cup of light brown sugar. Use more if you like it a little sweeter. I like to um use that to kind of cut down on the saltiness. Then you’re going to take your packet that comes with the corn beef. And I use a teaspoon of paprika. and a teaspoon of garlic powder. A teaspoon of onion powder. And just give that a good mixing. Actually, I like to use my hands instead. Make sure you get any little clumps of brown sugar broken down. Going to set that aside. And we’re going to give it a little squirt with mustard. That’s they say is a binder. Helps the seasoning stay on there, the rub. You can use uh spicy mustard if you like. I prefer the regular because I don’t want it too spicy. You’re going to give that a good smear all around. Turn that guy over. Give it a good smear all the sides. Now you’re going to take your seasonings. Just give that a good pen into the meat. You want to get both sides pretty good. Now, if you’d like, you could put your brisket right in a pan with a little beef broth or chicken broth around it to keep it from drying out and then cover it. But what I like to do is wrap it in foil. Don’t need any broth. It keeps the juices in there. You got to wrap it nice and tight. So, I’m going to show you this little trick that I do. So, I have two pieces of foil that are probably about I don’t know four inches longer than your brisket. Okay. I do shiny side out. So, put the dull sides together and then fold this in just about a half inch. This is a little trick I taught myself to keep the leakage down to a real real minimum. Okay. Okay, you’re going to fold this over that half an inch about four times to seal that good. We’re going to open her up and take your brisket. Get all that goodness there as much as you can. right in the middle. I’m just going to close it up with a nice tight fit. [Applause] Okay. Then I make another one. And you could do this however you prefer. I don’t know why. I just feel that the shiny side of the foil should be on the outside. I guess it really doesn’t matter. Okay. I was thinking of doing it the other way, but that’s too short. Okay. Okay. Now, we’re going to I’m going to do this backwards now. The other way. just to have a nice tight seal on that meat and keep all those juices in there. Okay. Okay. Now, we’re going to put that in the oven that I have preheating to 325°. And this is 5 12 lbs. Rule of thumb is 1 hour for every pound of meat. So, this is going to roast low and slow on 325 for 5 and 1/2 hours. Okay, now that our brisket’s in the oven, I’d like to share a few things with you. The brisket I’m roasting today is a butcher’s cut. You can use point cut, center cut, whatever you like. and that mustard smear. If you don’t like mustard, you can use olive oil. Some people use Worchester Shire sauce, which I don’t like to use because it is salty. And you just rinse all the salt off the meat. Also, you don’t need to use a blend of spices. You can just go with the little packet that comes with the brisket. It’s certainly not enough to go around, but you can just rub it into the top and wrap her up. I prefer to use the brown sugar because the sweetness of the sugar counteracts the saltiness in the meat. Do what you like. So, our brisket is done. And you want to cut against the grain. Looks and smells great. Okay, I think that should be enough for our sandwiches. I’m going to toast some marble rye. And we have our Swiss cheese and our sauerkraut here heating up. I’m try a little piece of that. You could always shred it if you want also. Hey, we’re going to make up our sandwiches. Some of us like spicy mustard like my husband. So, this is his here. Oh, yeah. That’s just falling apart. that chunk. Take a slice. Oh, that’s hot. That must be my toast. We’re going to put some Swiss cheese in there. And then our heated sauerkraut. Of course, as much or as little as you want or none at all. Like my grandson does not like sauerkraut or the cheese. and don’t forget your thousand island dressing. Don’t have to put mustard on since the roast beef I mean the uh corn beef was still lthered in that mustard to begin with. Okay. I’m going to put my thousand island. Use some Russian dressing. Whatever you want. Typically it is the thousand island. Get my sandwich made. Yes, that puppy is hot. Looking good. I just want a little cheese and then our sauerkraut. Yeah, look at that beautiful Reuben. Look at that beauty. Bonapetit. Those sandwiches were yummy. Thanks for joining me at Homemade Comforts. Let me know if you tried the recipe, any personal little changes, touches you put in it, and if you liked it. Thanks. Chiao paisans.
Dining and Cooking