REUBEN SANDWICH on HOMEMADE MARBLE RYE
Go to to try your first month for $19. The reuben is such a colossal treat of a sandwich. It’s packed with flavor and really hits on all levels when it’s made well
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
LOAF PAN:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
---
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.
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 dough still in mixer bowl and mix on low for 30, then increase speed to high for another 30 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 @5:07. Cover again and allow to rise at room temp for 90min.
Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto floured worksurface. Degas each piece into rough rectangles. Place brown dough on top of lighter dough and press to seal together. Roll into loaf as shown @8:17 and place in loaf pan, cover, and proof at room temp for 60-90min.
Score top of loaf, 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:
Seeded Sourdough:
Focaccia:
Ciabatta:
------
CHAPTERS
0:00 Intro
0:18 Corning/Trimming the Beef
2:30 Mixing the Marble Rye
5:41 Ad
6:44 Checking the Beef pt 1
7:17 Creating the Marble
8:57 Checking the Beef pt 2
9:49 Scoring and Baking Rye
11:03 Russian Dressing
12:03 The Build
14:04 Let's Eat This Thing
#reuben #sandwiches #marblerye
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
bensound.com
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Ostrich Steak Rye Wrap Recipe by LiveLean
livelean.co.za
Ostrich meat is the best choice for the weight conscious consumer because it is low in fat and lower in cholesterol than other red meats. To find Ostrich suppliers visit
Ostrich Meat Rye Wraps is the ideal choice for home cooks and chefs when preparing light meals and great tasting nutritious lunches and dinners. It's quick, convenient and full of flavour.
Recipe Below
Ingredients:
Klein Karoo Ostrich Steaks (kleinkaroomeat.com)
Chopped Vegetables
Feta Cheese
Basil Pesto
Avo
Rye Wraps
Instructions:
1. Pre-heat your pan until medium-high heat
2. Remove the Ostrich Steaks from their packaging and place into the pan for a minute or until both sides have browned slightly
3.Using your kitchen scissors cut up the Ostrich steaks into smaller bite size pieces
4.Next, add the basil pesto, mixed vegetables and feta cheese and give it a good stir to coat the meat
5. Transfer the Ostrich onto the wrap and top off with the avo
6. Enjoy!
For more healthy recipes subscribe to our LiveLean Channel.
Beefsteak Bread Seeded Rye
Music:
How to Bake Frozen Dough: Guttenplan's Beefsteak Bread
Recipe For Weight Loss - Steak and Rye Panzanella (Recipe #60) #shorts
#shorts
Recipe For Weight Loss - Steak and Rye Panzanella
Please subscribe for more yummy recipes to come :
Do you want to cook like a professional chef at home ? ????????????
Check out this delicious link ➡
Through this collection of e-books, you will learn:
???? Cutting-edge cooking techniques ( traditional cooking, deconstructed cooking, molecular cooking, ketogenic cooking... )
???????????????? The secrets and mindset of established chefs from around the world (France, Italy, Germany ...)
???? How to prepare any classification of course (bread, pizza, appetizers, first courses, main courses, and desserts)
???? The Art Of Vegetarian Cooking! (Discover the authentic taste of vegetarian dishes that taste simply unforgettable and debunk through this guide many fake news about carnivores and vegans by learning to respect every ingredient)
????️ A veritable bible of sauces! (You'll learn how to perfectly execute traditional and modern sauces that have made many dishes famous from star chefs and beyond)
???? The art of baking! (A complete and incredible guide for amateurs and experts alike created by a great Italian professional chef to discover ancient and modern secret recipes for Italian bread and pizza made with sourdough starter)
???? Elegant patisserie! (The best recipes with tricks and secrets of two great chefs! Learn directly from the recipe book of the great masters).
An incredible collection of exclusive e-books created by professional chefs reveals to you secret and innovative techniques from starred restaurants and cutting-edge chefs ➡
Full recipe of the day :
Ingredients :
2 tsp. caraway seeds
2 tbsp. red wine vinegar
4 tbsp. olive oil, divided
1 tbsp. whole-grain mustard
1 clove garlic, pressed
Kosher salt and pepper
1 bulb fennel, quartered
1 medium red onion, sliced into rounds
3 slices rye bread (1 inch thick)
1 large bunch kale, leaves chopped (about 10 cups)
1 lb. sirloin steak
Directions:
Toast caraway seeds in a small skillet on medium, about 2 minutes. In a small bowl, whisk together vinegar, 2 tablespoons oil, mustard, garlic, caraway seeds, and ¼ teaspoon salt.
Heat grill or grill pan on medium-high. Brush fennel, onion, and bread with 1 tablespoon oil and season fennel and onion with a pinch salt. Grill, covered, turning often, until vegetables are tender and charred and bread is toasted, 5 to 8 minutes for vegetables and 1 to 2 minutes for bread.
Transfer to cutting board; core and thinly slice fennel and tear bread into chunks.
In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally.
Meanwhile, rub steak with remaining 1 tablespoon olive oil and season with ½ teaspoon each salt and pepper. Grill to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to cutting board and let rest 5 minutes before slicing. Fold into salad and drizzle with remaining vinaigrette.
Per serving: 435 calories, 23 g fat (5 g saturated), 29 g protein, 735 mg sodium, 28 g carb, 6 g fiber
How to Make Rye Fettucine at Bern's Steakhouse - Chef Chad
The Executive Chef at the Epicurean Hotel, Elevage and Haven, Chad Johnson and Chef de Cuisine Courtney Orwig demonstrates how to make Bern's Rye Fettucine.
You can purchase Bern’s: Rare & Well Done by David and Christina Laxer here:
The Ultimate Quick Reuben! Sandwich! Corned Beef! Sauerkraut! Thousand Island dressing! Rye Bread!
-~-~~-~~~-~~-~-
Please watch: Zuchinni and Squash Saute! Veggie dish.
-~-~~-~~~-~~-~-