Rye Brisket Recipes

RYE BRISKET

Steps:

• In a roasting pan, layer onions, rye bread and place meat on top.
• Bake in a 400 degree F. oven and brown meat there for 20 minutes, uncovered. Flip meat over and brown another 20 minutes, uncovered. Make sure meat doesn't brown too much.
• Add water and onion soup mix and bake, at 350 degrees, until meat is tender, about 3 hours, covered. Check during cooking to see if more liquid is needed.
• When meat is tender, remove and set aside on a cutting board for slicing.
• Meanwhile, place the onions, gravy, and bread in a blender and blend well. This will be a gravy for the meat.
• Slice the brisket against the grain and serve with the blender gravy.

BBQ BRISKET REUBEN SANDWICHES

Steps:

• For the Russian-style dressing: In bowl, mix dressing of sour cream, relish, ketchup, chives, salt, and pepper.
• For the BBQ Brisket Sauce: Combine the ketchup Worcestershire sauce, vinegar, brown sugar, bay leaves, garlic, paprika, ground cloves, and black pepper in a small pot and reduce over low heat, 30 minutes. Cool and store for make-ahead meal with cooked, sliced brisket.
• Warm the sauerkraut in a small pan.
• Heat a sandwich press or a large griddle pan over medium heat.
• Place a slice of Swiss cheese, folded to fit the bread, on 4 slices of bread, lightly buttered on one side and the buttered side facing out. Divide the meat among the sandwiches. Top the meat with some sauerkraut and another slice of cheese. Slather some dressing on the remaining sliced bread, lightly butter the side facing out.
• Press the sammies on a sandwich press until the cheese melts or griddle the sandwiches until deeply golden on each side. Serve the sandwiches with halved deli pickles and salted radishes.