With travel to the US feeling like a far-off fantasy, here's one way to bring some 'NY' vibes into your life: with a homemade Reuben. This New York deli classic is a simple grilled sandwich with corned beef, Swiss cheese, sauerkraut and Russian dressing tucked between slices of rye. Serve with a handful of potato chips, a pickle and a strong black coffee.
(2 hours) Serves 4-6
Saint David Dairy Butter
Sauerkraut (store bought is fine)
750g-1kg Traditional Corned Beef
1 large onion
1 carrot, roughly chopped
1 celery stick, roughly chopped
12 black peppercorns
2 bay leaves
1 tbsp of vinegar
2 tbsp of brown sugar
1/2 cup mayonnaise
3 tbsp tomato sauce
2 tbsp horseradish
2 tsp Worcestershire sauce
1 tbsp sugar
1/4 tsp paprika
Ground black pepper
For the Corned beef, stud the peeled onion with the cloves. Place all ingredients in a large pan and cover with cold water. Bring to the boil and simmer for about 30 minutes per 500g. Skim the scum from the surface several times during the cooking process. After around an hour, switch off the heat and allow the beef to sit in the liquid for 30 minutes. Remove and slice to your liking.
For the Russian dressing, in a medium bowl, whisk together mayonnaise, tomato sauce, horseradish, Worcestershire sauce, sugar, and paprika until combined. Season with salt and pepper.
Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beef, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side.
Serve the Reuben cut in half with a side of sea salt chips and a pickle.
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