Heading to a low-stress Red Angus cattle farm, Matt cooks with great quality meat to create the ultimate sandwich.
To make the corned beef, combine the silverside in a large saucepan with the remaining ingredients, cover with plenty of cold water, bring to the boil over medium-high heat, then reduce the heat to medium and simmer until tender (3 hours). Cool to room temperature for a few hours, then refrigerate overnight.
To make the sauerkraut, combine all the ingredients except the cabbage in a saucepan with 1 litre of water, bring to the boil over medium-high heat, strain (discard solids), then return the liquid to the pan. Add the cabbage, season to taste, bring to the simmer and cook until the cabbage is tender (10-12 minutes), then cool the cabbage completely in the liquid.
To make the Rueben dressing, combine the mayonnaise in a bowl with the ketchup, hot sauce and Worcestershire sauce, then add the eschallots, horseradish, lemon juice and paprika, season to taste with sea salt and freshly ground black pepper and set aside.
To assemble the Reuben sandwich, heat a sandwich press or grill plate and grill the bread on one side only. Drain the corned beef and slice thinly, then layer on half the grilled bread slices with the Gruyere, drained sauerkraut, sliced pickles and the Reuben dressing. Sandwich with the remaining slices of grilled bread and serve with an extra pickle on the side (optional).
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