Rueben with Marble Rye
RECIPE
CORNED BEEF:
▪175g salt
▪50g sugar
▪15g pink salt (not himalayan)
▪10g black peppercorns
▪5-6 dried bay leaves
▪4-5 whole cloves
▪10g mustard seed
▪4 garlic cloves, smashed
▪1000g/mL cold water
▪8-10lb (4kg) beef brisket
▪1000g ice cubes
Trim excess fat from beef and remove any silver skin. Cut in half.
Into a large (4qt) pot, combine all ingredients except beef and ice and bring to boil.
Remove from heat and allow to infuse for another 20min. Add ice. When melted, pour into a deep 6qt container, then submerge beef and refrigerate to cure for 10 days.
After the 10-day cure, rinse brine from beef.
Place in cooking vessel (either slow cooker or dutch oven), add water to just cover. If using dutch oven, bring to simmer on the stove, then cover and cook at 250F/120C for 4-5hrs. If using slow cooker, cook for 4-5hrs.
MARBLE RYE
▪275g warm water
▪4g instant yeast
▪15g or 2 1/2tsp salt
▪330g bread flour
▪100g dark rye flour
▪300g poolish or sourdough starter (see below for poolish recipe if using poolish)
▪15g caraway seeds
▪15g molasses
▪10g cocoa powder
Add water, yeast, flours, and poolish or starter to stand mixer & mix on low with dough hook for 3min or until combined. Increase to high and continue mixing for 4min. When dough has fully come together and is slapping around the bowl, add caraway. Mix for 30sec on medium to incorporate.
Remove 60% of dough and load into a well oiled container and cover. Add molasses, and cocoa to the dough that’s still in the mixer bowl and mix on low for 30 seconds then increase speed to high for another 30 seconds or until well incorporated. Place into a second well oiled container and cover. Allow both doughs to ferment at room temp for 30min.
Perform strength-building fold to both doughs as shown in video @5:07. Cover again and allow to rise at room temp for 90min.
Prepare a 1lb loaf pan with oil or pan spray.
Flip both doughs onto a floured work surface. Degas each piece of dough into rough rectangles. Place brown dough on top of lighter dough and press to seal together. Roll into a loaf shape as shown @8:17 and place in loaf pan, cover, and proof at room temp for 60-90min.
Score top of loaf and place preheated 460F/235C oven. Spray loaf and oven well with water, and bake for 15 min.
Reduce heat to 400F/205C and continue to bake for an additional 20min.
POOLISH
▪150g water
▪Pinch instant yeast
▪150g bread flour
Stir, cover, and allow to ferment for 12-24 hours.
RUSSIAN DRESSING
▪1 egg yolk
▪20g red onion, diced and rinsed
▪5g or ½ lrg clove garlic
▪30g bread and butter pickles
▪5g salt
▪2g black pepper
▪50g ketchup
▪20g sriracha
▪275g neutral oil (avocado, light olive, canola, etc)
Blend all ingredients except oil until broken down, then with blender running slowly stream in oil until the oil is well emulsified.
TOPPINGS/THE BUILD
▪Swiss cheese slices
▪Sauerkraut (i recommend bubbies brand or another simple, naturally fermented brand)
Onto a slice of marble rye, layer a slice of swiss followed by beef (cut to desired thickness), and generous portion of kraut. Spoon & spread russian dressing on the second slice of bread. Lightly toast sandwich to melt cheese.
VIDEOS SHOWING HAND MIX METHOD:
