Reuben Pastrami Navel Pastrami Recipes

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REUBEN SANDWICH



Reuben Sandwich image

I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.

Provided by Beverly Burton

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6

8 slices rye bread
¾ cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
¼ cup margarine, softened

Steps:

  • Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
  • Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.

Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g

REUBEN PASTRAMI/ NAVEL PASTRAMI



Reuben Pastrami/ Navel Pastrami image

Provided by Food Network

Categories     main-dish

Time P5DT1h15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups kosher salt
1/2 cup brown sugar
6 cloves garlic, chopped
2 teaspoons pink curing salt #1
One 4- to 5-pound beef navel
1/2 cup ground allspice
1/2 cup ground coriander
1/2 cup ground black pepper
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard

Steps:

  • For the brine: Add 1 gallon of water to large pot. Add salt, sugar, garlic and curing salt and stir until it dissolves.
  • Put navel in brine fully submerged. Leave in refrigerator for 5 days.
  • For the pastrami: Preheat the oven to 350 degrees F and remove the navel from the brine. Stir together the allspice, coriander, pepper, brown sugar, garlic powder and dry mustard in a bowl. Sprinkle the rub all over the navel until fully covered. Place in a roasting pan and cover with foil. Bake until a fork can easily pierce through, about 1 hour. Slice when ready.

PASTRAMI REUBEN MELT



Pastrami Reuben Melt image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for grill
16 ounces sliced pastrami
8 ounces sauerkraut, drained
4 (6-inch) flour tortillas
6 ounces imported shredded Swiss cheese
6 ounces Russian dressing, recipe follows
1/2 cup mayonnaise
1/2 cup ketchup
1/4 cup minced green onions
2 tablespoons drained and chopped capers
Dash hot sauce

Steps:

  • Oil a grill or grill pan and preheat it to 400 degrees F.
  • Steam pastrami and sauerkraut together in a double boiler. Place tortillas on hot grill and divide half of the Swiss on top of the tortillas. Cook until cheese is melted. Divide the pastrami and sauerkraut mixture evenly on top of the melted cheese. Squirt Russian dressing evenly over each tortilla. Divide the remaining Swiss among the tortillas. Fold tortillas in half and cook until cheese is melted. Transfer to a cutting board and cut into wedges. Serve immediately.
  • Mix all ingredients together in a bowl. Cover and refrigerate until ready to serve. Transfer to a squirt bottle before using on tortillas.

PRIMETIME PASTRAMI



Primetime Pastrami image

Provided by Guy Fieri

Categories     main-dish

Time P5DT8h30m

Yield 10 to 12 servings

Number Of Ingredients 22

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice
1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic
1 whole brisket, trimmed

Steps:

  • For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
  • For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
  • For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
  • Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
  • After a minimum of 5 days, prepare a smoker for 225 degrees F.
  • Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

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