Pastrami Rueben Aka The Rachel Recipes

REUBEN PASTRAMI/ NAVEL PASTRAMI

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.

REUBEN OR RACHEL SANDWICH

Steps:

• Gather the ingredients.
• Place the sliced rye bread on the countertop; spread about 1 tablespoon of Russian dressing over each slice.
• Top one of the slices of bread with the corned beef , and Swiss cheese.
• Drain the sauerkraut in a colander; squeeze out any excess moisture. Pile the sauerkraut on the cheese layer and then top with the other slice of bread (Russian dressing side down).
• Spread the softened butter over the top and bottom of the sandwich.
• Place a heavy skillet or griddle over medium-low heat. Add the sandwich and cook until the bottom is golden brown. Carefully turn it over and cook until the other side has browned and the cheese has melted.
• Gather the ingredients.
• Spread each slice of rye bread with the Russian dressing.
• Put the coleslaw in a colander to drain off excess liquids.
• Top a slice of bread with the turkey or pastrami and Swiss cheese.
• Spread the coleslaw over the cheese layer and then top with the remaining slice of bread.
• Spread the softened butter over the top and bottom of the sandwich.
• Place a heavy skillet or griddle over medium-low heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the cheese has melted.

REUBEN STYLE CASSEROLE WITH PASTRAMI MEATBALLS, SAUERKRAUT AND BARLEY

Steps:

• For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
• For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
• Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
• In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
• Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
• Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.

ROCKY MOUNTAIN PASTRAMI BURGER

Steps:

• Loosely shape the beef into 4 equal patties about 1/2-inch thick and 4 inches in diameter. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb, to help your burger cook evenly. Heat a griddle pan over high heat. Add the pastrami and cook until browned and crisp on both sides, 3 to 4 minutes. Transfer to a paper towel-lined plate. Next, add the burger patties and cook until browned on each side, about 4 minutes per side. Top each burger with 2 slices of the cheese and continue cooking until the cheese is melted. Slather 1 tablespoon Utah Fry Sauce on each side of the buns. Add the beef patties and top with pastrami and a pile of potato chips. Finish with the top bun and serve with additional chips and sauce on the side.
• Mix together the mayonnaise, ketchup, sugar, vinegar and relish in a small bowl. Adjust the seasoning to taste. Refrigerate until ready to use. Yield: 3/4 cup.