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Hi and we're back here again at the Institute for the Culinary Arts. culinary arts um... we've got just
We just finish our plate of corned beef and cabbage
but we just happen to have a little piece of corned beef left.
And you can't have a corned beef episode without making a Ruben.
Originated in Omaha,staple of Omaha cuisine thats been around
for last 90 years...80 to 90 years.
We gotta make you gotta make it.
So it is basically corn beef,
russian dressing or thousand island whichever you prefer
using Swiss cheese
and then toast the whole thing in a little bit of butter.
So we just start out by
toasting our bread.
If you've got a lil bit of the fat that rendered out during the cooking you can
kind of toast the bread in that to.
Like you can't go wrong with it pretty much.
So just melt down the butter
we just lay our bread in there.
I like toasting the bread on both sides making just hold up a little bit easier
making it a little bit easier too
hold and shove the whole thing into your face.
While that's toasting
we gonna slice some more of our brisket.
again make sure you're slicing through the grain to get a tender result
You want to slice it a little bit better thinner than you did for the corn beef and cabbage plate.
if it's refrigerator cold you can slice of the meat slicer to that works
It will just kinda hold up a little bit little bit better.
So you just want to be careful on the temperature on the butter because
you want to make sure
the bread doesn't start burning
kinda lightly toast on that side.
the russian dressing that we are going to be using here today
it's basically mayonnaise, sour cream, gherkins,
parsley, lemon juice,
and that's about it. Like it's
not super advanced but it works really really well with the corn beef and its
So we've got a little toast on that side.
Just going to lay down
Actually I'm lying actually lay down sauce first.
And then just kinda of smear it on there.
You are going to lay down
a couple slices of cheese.
I really like cheese so I'm going to lay on pretty good amount.
And then with your
with your cabbage
make sure it's very well drained off because if you start adding too much of that liquid
in the sandwich it's going to be very
Just going to lay that in there.
You can heat it a little bit in the microwave first as well if you want.
just kinda start
laying in brisket.
Pretty good chunk.
To make the cheese melt down properly your just gonna turn down the temperature
put a lid on it for a little bit.
That is just gonna sit for a little bit to
to make the cheese melt down.
So there is a few
restaurants in Omaha
that doesn't have
a Reuben on their menu like you'll find
all sorts different varieties and it's something that
most people really have an opinion about.
You can play around with different sauces to try and season the cabbage
at tweaking the brine trying different bread's like different types
of rye do like it
light rye,marlboro rye like it's
a lot of different things you do to kind of
find your way but
I think sometimes the the simplest is the best
and it's delicious.
We'll see how it is doing in here.
and the cheese is starting to melt, we will turn up the temperature a little bit and give it a little bit more butter.
And just want to make sure that
cabbage is nice and warm it is getting pretty close right now.
You can also pop it in the oven as well like if you're
making a lot of them so you can kind of pre build pop in the oven,melt
and then just kinda
finish them off in there.
I think we are looking pretty good.
So we will try and
build this whole shenanigans.
alright so that
the russian dressing is just oozing out like it's just a
wonderful pile of deliciousness.
We'll just slice it in half.
Then we can just move it on to our
plate right there.
Now you can serve with
most normally like you see it served with fries but you can have potato salad,
a regular salad like you can do all sorts of stuff .
I honestly think fries is the best because then you can eat the sandwich with all the fries
and all that excess
fat and sauce just dribbles onto the fries it's wonderful.
That's kinda two easy ways to prepare brisket.
Doesn't require too much like its
pretty straight forward stuff
but quite so delicious .
Check out our web site
you'll see all the recipes for the brine for the russian dressing the whole
shooting match so.
Stick around and
we got all sort of stuff coming up.