Ruben Sandwich

ChefSteps corned beef cooked SV for 48 hours. Sour dough bread, Swiss cheese, Russian dressing and sour kraut. I couldn't resist after @A_Jew_s_Bouche_8017 post of his corned beef.

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

It appears you used butter to grill that bread...is that correct?

wolfiegirl

OH MY!

oh my oh my oh my....

corey.schwanz

Gotta tell you...corned beef is on my list of "best things that I am too impatient to make at home" because of the whole incredibly long brining time. Knowing that it will be difficult to mess up (not impossible, but difficult) when I get my Joule. I am so jealous!! The reuben is the best sandwich known to man, hands down.

fisher23

Nope, mayo!

wolfiegirl

I bet if you sucked it up and made it at home, you'd never have a wandering eye at another not-made-with-your-own-hands corned beef again. I made that mistake by making my own maple-cured, hickory smoked bacon and now I'm forever hooked and snicker as I walk by the bacon section in the grocery store. Come on, Corey! You CAN do it!!

fisher23

It is definitely worth it. Hands on time is minimal. @Nancy_Byrd_47779 you have to tell us your bacon process. I have gone down that rabbit hole yet, but want to.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

the only way to go..

wolfiegirl

You're killing me!!!

wolfiegirl

Makin' bacon is fun!!!

Got the recipe from Ruhlman.... http://ruhlman.com/2010/10/home-cured-bacon-2/

Couple of variances....I opt for the maple syrup instead of the honey. I use vac packs sealed with a medium vac pulled on them. Still some wiggle room to rub the cure around while they cure. And I finish off the belly on my smoker: 70-80 minutes @ 225°

When you get finished with all that and your bacon is vac'd and in the freezer, get ready to drop one of those bad boys in the sous vide ala Grant's 147° for 24 hours. Be ready to faint because it's beyond fabulous.

Of course if you have any questions please let me know.

fisher23

Sometimes I splurge and do a butter mayo combo even, lol!

corey.schwanz

I've been able to make it this far, but now that Joule is on the way (well, once I get my shipping email it will be) I will finally tackle this beast. The only other obstacle in my way right now is getting all the spices. Would you think there is an issue with a pre-measured mix such as this? https://www.thespicehouse.com/corned-beef-blend-of-whole-spices.

It may be a slightly different flavor profile than the CS recipe, but I think the key will be cooking it for the low and slow time. I also like the flavor of juniper, so that's a plus!

fisher23

That looks good to me. I have made my own for a long time and the pre-made mixtures are good as long as they are fresh. I used to cook it in a pressure cooker but SV gives you much more predictable results.

wolfiegirl

I agree with John. The blend has everything the CS recipe has plus a couple extra goodies. I'd say go for it!

wolfiegirl

Hey John! I just wanted to tell you that my husband is NOT a fan of corned beef or sauerkraut, thus he wouldn't even dream of eating a Reuben. Then I showed him the photo of your scrumptious fare. Long story short, he's said he's ready to take the plunge and try one! How about that!!

Jack_Mayer_85396

@Nancy_Byrd_47779 you might want to try subbing cole slaw for the kraut for you husband ,,,

fisher23

The are one of my favorites, that and a Cubano. You can't go wrong with either.