Reuben Sandwich

Ingredients:

Bread:

Tangzhong:

·         4 tbsp Whole Milk (60g)

·         2 tbsp Water (25g)

·         2 tbsp Bread Flour (20g)

Dough:

·         1 tbsp Instant Yeast (9g)

·         ½ cup Whole Milk (95°)

·         2.5 cups Bread Flour (320g)

·         1 tsps Sea Salt (8g)

·         2.5 tbsp Sugar (40g)

·         1 Eggs

·         1 Egg Yolk

·         3 tbsp Softened Butter (45g)

Pastrami Brisket:

·         10-15 lb. brisket

·         Brine:

o   1 gal Water

o   350g Kosher Salt

o   350 Brown Sugar

o   42g Pink Salt

o   10g Coriander

o   15g Mustard Seed

o   15g Black Peppercorn

o   3 Cinnamon Sticks

o   5g Red Pepper Flakes

o   4g Allspice

o   2g Cloves

o   60g Crushed Garlic

·         Rub:

o   Mustard Seed (Course Ground)

o   Black Pepper (Course Ground)

o   Coriander (Course Ground)

·         Tin Foil

·         Swiss Cheese

Sauerkraut:

·         1 Large White Cabbage (Sliced)

·         2% of the weight in salt

Russian Dressing:

·         ¼ Cup Ketchup

·         ¼ Cup Mayo

·         1 Diced Shallot

·         2 tbs Horseradish

Method:

Bread:

1.       Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms

2.       In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)

3.       Once bloomed, stir with the whole egg and egg yolk

4.       In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated

5.       Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time

6.       Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms

7.       Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour

8.       Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.

9.       Place the dough balls onto a parchment line baking sheet

10.   Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)

11.   Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy

Pastrami:

1.       Begin by trimming the brisket. Most importantly: remove the deckle, any silver skin, rough edges and allow for only a ¼ inch of fat on the top side of the brisket. (There are many video on YouTube that can help you with this process)

2.       In a large pot, combine all the ingredients for the brine. Boil until all the salt and sugar has dissolved

3.       Pour into a large container, followed by 1-2 more gallons of ice-cold water to cool down the brine.

4.       Place in the trimmed brisket, cure for at a minimum 8 days but up to 12 for maximum cure penetration

5.       Generously season the meat side of the brisket with a SALTLESS RUB (NO SALT), make sure to get an even coating with no visible patches of meat. Pat in the seasoning, DO NOT RUB. Flip the Brisket and repeat with the fat side. Don’t Forget the Sides, rookie move (optional leave uncovered in the fridge for up to 48hrs)

6.       Place directly onto a 225°F smoker and cook until a dark bark has formed or the internal temperature reaches around 175-180℉. This should take around 8 hours depending on the size of the brisket. It will cook slower than a typical brisket due to the increased moisture levels

7.       Remove from the smoker and place onto a piece of heavy duty tin foil. Fold the edges of tin foil outward, but also towards the brisket creating a tin foil boat. @chudsbbq Place back onto the smoker and cook until internal temperatures reach 202℉ (Around 2 hours)

8.       Once the brisket has reached its final temperature, remove from the smoker and let rest for 20-30 minutes

9.       Place in a 140℉ oven overnight or for up to 48 hours. The longer your rest the more tender it will be

10.   To slice the brisket, cut in half near where the two muscle, the point and flat, meet. Slice the flat along the same cute you just made. For the point rotate the meat 90° and cut off the rounded edge, this first slice is called, The Burnt End and is considered The Best Bight in BBQ, covet that piece, and share with your friends. With the rest of the point slice thick and then into cubes to enjoy on your sandwich or in small bites

Sauerkraut:

1.       Slice the cabbage as thin as possible. Then palace into a large bowl

2.       Weigh out the sliced cabbage, then add in 2% of that total weight in salt

3.       Mix vigorously for 10-15 minutes before placing into a cleaned mason jar. You can push the cabbage in as hard as you’d like and you should also pour in any extra liquid that comes out of the cabbage. Loosely fit on the lid to allow for easy burping during the fermentation process

4.       Place the sauerkraut into a dark, cool part of your pantry. Let ferment for 8-12 days (same amount as your brisket) Burp the jar every day as it will tend to build pressure and overflow

5.       Store in the fridge once you’ve finished fermentation

Russian Dressing:

1.       Combine all ingredients in a bowl

Brisket Sandwich:

1.       Place down your perfectly toasted bottom bun, followed by a generous spoonful of the tangy Russian dressing, then a massive helping of the smoked pastrami, a slice of Swiss cheese melted to perfection, a handful of the homemade sauerkraut, and finally topped with another perfectly toasted top bun smothered with more Russian dressing. Enjoy!