REUBEN SANDWICH on HOMEMADE MARBLE RYE

hey what's up today i'm going to show you guys how to make what i think is the best tasting reuben sandwich available to not only the home cook but to like anyone anywhere i'm going to show you two ways to make the corned beef we're going to make the marble rye from scratch and i'm going to show you how to make a russian dressing that tastes very good on chips to get started i'll need to corn some beef for that i'll grab a four quart pot and into that measure 175 grams of salt 50 grams of sugar 15 grams of pink salt 10 grams of black peppercorn 5 to 6 bay leaves 4 to 5 whole cloves 10 grams of mustard seeds and 4 smashed garlics i'll top that with a thousand grams of cold water and move this pot over to the stove to bring it up to a simmer once that's boiling i'll kill the heat and let these spices and aromatics infuse this water into a savory meat tea for about 15 to 20 minutes while that infuses i'll grab an 8-10 pound beef brisket from my fridge and get it trimmed up for brining technically you could throw this brisket right onto a smoker or into a pot but in some places as you can see the fat is over one inch thick and even when properly cooked that's just too much fat in my opinion so i'm gonna trim it down until there's about a quarter inch fat cap in most places then i'll flip it over and check the other side for silver skin this looks good so now i'll cut it in half as you can see this particular brisket still has some of the fatty point muscle on it and that's preferable in my opinion because when that's fully cooked and rendered properly it coats your lips like texas barbecue which is super dope back at my meat tea it's been about 20 minutes and the aromatics have given all of their flavor to this brine so now to cool this off and to dilute it to a reasonable salinity i'm going to add in 1 000 grams of ice i'll stir that in and once it's melted this corned beef brine now has the perfect amount of salt in the solution and it's no longer hot next i'll pour this brine into a deep four to six quart container and then load in my beef chunks i'll top that with a plate to keep everything submerged as best i can and then i'll load it into my fridge to cure for 10 days 10 days later i'll pull this jug of meat out of my fridge and set these beefs up on a wire rack to drain them off now i'll move this sheet tray over to the sink to rinse off any excessive saltiness and any seeds or bay leaves that might be stuck to the outside once that's cleaned up i'm going to drop one of these two halves into my six and a half quart dutch oven and the other into my slow cooker aka an instant pot that is not being used for pressure i wanted to run a little experiment here to see if i could passively cook this beef on my countertop as effectively as i could in the oven and i guess we'll see i'll top both pots with enough water to cover the corned beef and then i'll bring the dutch oven one up to a simmer on the stove then i'll cover it with a lid and throw it into a 250f 120c oven to slowly cook for about five hours over at the slow cooker i'll do the same thing the lid goes on and i'll set this to cook for five hours but i will check back in four to make sure that these meats are working properly in the meantime let's make some marble rye for that i'm gonna grab my stand mixer and into the bowl that i'll measure 275 grams of warm water four grams of instant yeast 15 grams of salt 330 grams of bread flour 100 grams of dark rye flour and 300 grams of overnight ripened poolish or if you have it sourdough starter to make this poolish i mix together 150 grams of water a small pinch of instant yeast and 150 grams of bread flour stir to combine top it with a lid and ferment it here on the counter for 24 hours 24 hours later this poolish is all gassed up buoyant and alive looking a polish is a perfect way to add a ton of fermented flavor to breads without having to maintain a sourdough starter now the dough hook goes on and i'll mix this dough on low speed for about three minutes the first part of this mix is mainly geared towards getting things gently combined and once they are like this i'll turn the speed up to high and mix for four more minutes if you don't have a stand mixer and you want to do this by hand you definitely can but i've shown that process a lot on this channel so i'll link in the description below to some videos where i do hand mix breads for your reference once this dough is slapping around cleanly in the bowl like this i'm gonna kill the mixer and add in 15 grams of whole caraway seeds these seeds go in at the end so they don't shred apart any gluten that we're developing in the first seven minutes of the mix now i'll spin this caraway in for about 30 seconds or so and once they're well incorporated into the dough we're going to turn this off flip it up and give it the old tub test to see how that gluten looks i can tell that it's properly mixed because it doesn't tear or shear and it holds itself together nicely when i give it a good hard pull like this so now i'm going to grab two vessels so that i can ferment this dough separately in two chunks to get these plastics ready for the dough i'll hit them with a squeeze of olive oil or pan spray would also work then using a soaking wet hand i'm gonna go into the dough bowl and try to pinch the dough into a 60 40 split i want 60-ish percent of this dough to be the regular rye and the other 40 to be the dark swirly rye and as for the other half i'm gonna add in 15 grams of molasses that brings some nice depth of flavor to differentiate the two doughs then in goes 10 grams of cocoa powder this is only here for color and it's not going to make this bread taste like chocolate like at all now i'm going to mix the cocoa and molasses together but don't start on high speed like me because the coco goes airborne so on low speed mix this for about 30 seconds or so then once it's kind of incorporated turn up to high speed for about 30 more seconds stop when the dough is looking dark and evenly cocoa colored like this we don't want to over mix this part now i'm going to move that over to container number two and then i'm going to stack these and let them ferment together for two hours but i'll check back in 30. 30 minutes later when i come back both those have had a good chance to rise a little bit and now it's time for our one and only strength building fold for that i'll grab a grip of the dough pull it out till i meet resistance and then fold it back over itself i'll repeat that three to four more times in total all the way around the dough and then i'll grab the seam that i just made and start to round this into a nice taut little ball this move is at ten o'clock to two o'clock round and tuck type maneuver it's probably easier to show you than to tell you once this regular rye is folded and tucked up into a nice pretty round like this i'll repeat it for the dark rye the lid goes on i'll restack these two doughs and check back in 90 minutes while that rises let me thank the sponsor of this video future going into 2022 like most people i've set the goal of being more fit but i don't want to be just one of those people who sets a new year's goal and then by february is back to doing like no exercise so to actually get fit the plan is to get some accountability and structure in place and future is a great way to do that my personal future coach since october has been kyle and when i signed up back in october i had a one-on-one video call with kyle to chat about my fitness goals and from there kyle developed a custom workout plan based on that conversation i told him i wanted to work out three days a week with a focus on movement that would help me with rock climbing also if you don't belong to a gym that's not a big deal your future trainer will develop a custom workout plan based on whatever gear that you have access to and if you don't already have one future will send you an apple watch to use during these workouts so you can stay on track with movement and your trainer can track your progress and your heart rate so if you want to hit your fitness goal this year go to try future dot co slash brian lagerstrom to try your first month for just 19 that's cheaper than most gym memberships that's 19 for your first month the link is in my description thank you future let's check on the beef this stuff's been cooking now for four hours and i'm pretty positive it's not done but i do want to show you guys where it's at so that you can get an idea of how this cut of meat progresses under this type of heat as you can see when i grip it with two forks and try and pull it apart there is plenty of resistance in there if you're trying to slice this stuff then i would say it's done but since i'm going for that texas barbecue style thick cut juicy fatty brisket i'm gonna cook it until it's fully tender back in the oven it goes for one more hour when i check back in on my marble rye this dough's been rising for two hours in total and now it's appropriately gassed up and it's looking pretty lively now to get this turned into a loaf i'm gonna flour my doughs then my board and then i'll flip out the dose having two of the same thing right next to each other is pretty fun you guys now i'm gonna very lightly flour the top side of these doughs and then degas them into roughly rectangular shapes i'll mention that if you use too much flour here the swirls won't stick together properly and the bread might fall apart when you slice it and if you don't degas this stuff enough there can be voids in between the layers and that can also prevent the swirls from fusing together when i've got both of these colors of rye flattened up like this i'm gonna grab my vessel for the finished loaf for that i've got a one and a half pound loaf pan i'll link to this one in the description because i've used it for several videos at this point and i really like it i'll hit that loaf pan with some pan spray to keep it from sticking and then i'll grab the brown layer of dough and drop it right on top of the regular one from there using my fingertips i will assertively press the top layer into the bottom one don't be shy with pressure here it's really important that we get these two layers to fuse together properly once i've got a good seal like this i'm going to grab the top of the dough and then roll it back over itself by two or three inches while also pinching down and forward to create tension and to seal the dough i'll repeat that roll move 10 or so more times from the top to the bottom and again i'm pressing the dough away and down for myself to create that tension and to seal that roll it's kind of like a chubby baguette at this point and once it's all rolled up there should be only light rye on the exterior like this now scoot this into the bread pan that i just sprayed up and then tuck it in a little bit to make sure the loaf is evenly distributed from end to end and side to side then i'll cover it with a tea towel and proof it for 1 hour to 90 minutes now just before that bread is going to be done proofing i'm going to check on my corned beef one more time this meat's been slowly cooking for roughly five hours at 250 f and when i grab it with tongs and pull it with a fork you can see that i can just about shred this apart but the fibers are still holding everything together but just barely this is my preferred doneness of a corned beef for a reuben but feel free to cook yours slightly less or slightly more based on what you like now let's check on the slow cooker one as you can see this beef is almost as tender maybe slightly less so that's thanks to the water temperature mainly the slow cooker water was rolling at about 200 f 94c and the dutch oven water was rolling at 206 to 208 about 98c the gentler temperature of the slow cooker for about five hours is actually how i would probably do this moving forward because the final product was amazing and slightly less shreddy than the dutch oven next i'm gonna set this hot meat aside and then preheat my oven to 460f 235c to get it ready for baking my bread speaking of that let's check back to see if it's proofed up enough to bake after 70 minutes of proofing this loaf is looking great and when i poke it you can see that it's full of gas but it in no way deflates from that poke now using a razor blade or a serrated knife i'm going to score this loaf 78 times on the diagonal across the top and wow you can already see some marbling in there that looks sick once that's scored i'll load it into my preheated oven and then immediately spray it and the box with a bunch of water to create some steam tall pantaloves like this one don't really need as much seam as other types of hearth bread so i just hit it with a spray bottle and it does a pretty good job giving us good crust i'll bake the sloaf at two temperatures too the first 15 minutes is going to be at the original 460f and then about halfway i'm gonna come back and open the door to cool it down to 400f 205c and i'll bake it for about 20 more minutes after 35 to 40 minutes in total this loaf is looking really well baked and it's ready to come out what i love about using the high heat at the beginning here is that we get that really nice rustic crust on top that's going to be a great counterpoint to the soft sides that were steamed in the pan when we make this sandwich perfect for a reuben now i'm going to let this cool while i quickly make the last thing that i need before we build this sandwich and that's creamy russian dressing to make that into a high sided container i'll combine one yolk from a large egg 20 grams of rinsed red onion 5 grams of garlic or just about half of a clove 30 grams of bread and butter pickles 5 grams of salt 2 grams of black pepper 50 grams of ketchup and 20 grams of sriracha now my immersion blender goes in and i'll spin this or try to spin it the wet stuff's on the bottom so after a few seconds of mushing this down there we go now things are spinning and that egg yolk is mixed in now i've got 275 grams of neutral oil here and with the blender spinning i'm going to stream that in slowly until things start to get a little bit thick from there i'll stop make sure that that oil is spun in and then i'll continue to drizzle once it is after maybe a minute in total of spinning the onions and garlic are well broken down and all of the oil has been fully emulsified into the egg i wish that i could describe the taste of this dressing without using an abundance of hyperbole but just take my word for it it tastes very very very good also it doubles as probably the world's best tasting chip dip i beg you to give this recipe a try it's so good checking back on the baked marble rye it's had a chance to cool down and now i can finally cut into it and that's a pretty good looking swirl right there dude i'm gonna be pretty honest i'm happy with how that looks it's got an excellent open looking crumb as well and it smells deeply of caraway i think this is gonna make a super good vehicle for salted beef speaking of that i've got a huge chunk of it on my cutting board here and as a reminder i let this rest and cool slightly in its own cooking liquid for about an hour but it's still nice and hot for the sandwich i'm going to be slicing this corned beef into roughly half inch to one inch thick slices because i want flintstone sized chunks of meat on this thing but if you liked it thinner i would say cook the corned beef slightly less now to build this sandwich i'm going to drop down some swiss cheese gruyere or provolone would also work but they're probably a little bit too flavorful in my opinion then behind that comes a thick layer of corned beef i've got about six or seven pieces here that i'm layering in two layers and make sure you get the structural integrity of this part right behind the beef comes a large pile of refrigerated store-bought sauerkraut i go for the bubbies brand when i'm buying sauerkraut because it's just salt and cabbage and it's super crisp i debated showing you guys how to make sauerkraut in this video but it was already pretty dense with processed so i thought that i'd save that recipe for another day bubbies is great and it tastes literally identical to the stuff that i would have made lastly i'm gonna gild this lily with two strong dollops of that russian dressing then i'll flip the lid onto this sandwich and the whole setup is gonna go over to my stove to get toasted i wanna clarify that when i say toast i'm really just trying to melt the swiss and get just a little bit of baseline texture on the outside of this rye it's already pretty crusty and if you were to over toast it you would have tons of bread glass basically that would make this sandwich really hard to eat and hard on your mouth after about three minutes of toasting that's a pretty special looking sandwich the rye and the corned beef combined here just do something to me that is so emotionally deep the sandwich also hits pretty hard physically i'm not gonna lie to you but as a rare treat you really couldn't do much better and i really hope you guys give it a try soon let's eat this thing [Music] you

Channel: Brian Lagerstrom

Views: 440,220

Keywords: reuben sandwich, how to make reuben sandwiches, reuben sandwich recipes, reuben, rueben, best reuben sandwich, corned beef reuben, marble rye, how to make marble rye, marble rye recipe, homemade rye bread, how to make a reuben, bread recipe, corned beef recipe, pastrami sandwich, best corned beef, russian dressing, russian dressing recipe, homemade russian dressing, weeds and sardines, brian lagerstrom, cooking, recipes, reuben sauce, make reuben

Id: kkmnchoTvZc

Length: 14min 24sec (864 seconds)

Published: Thu Jan 27 2022