Ingredients
Rueben
5 lbs beef brisket
3 tbsp olive oil
2 tbsp coarse salt
10 slices rye bread
10 slices Gouda cheese
1 jar sauerkraut
Butter for bread
Spices
2 tbsp brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp salt
1 tsp black pepper
1 tsp red pepper flakes
Russian Dressing
¾ cup mayo
¼ cup ketchup
2 tbsp diced red onion
2 tbsp diced pickles
2 tbsp diced parsley
½ lemon, juiced
1 tbsp Worcestershire sauce
2 tbsp sour cream
1 tsp horseradish
Directions
Rueben
Step 1
Prepare your brisket by covering all sides of it in roughly 2 tbsp of salt. It’s best to leave it sit for up to 24 hours, but whatever amount of time you can spare will work just fine.
Step 2
Stir together your spice mixture. Pat meat dry with paper towel. Drizzle meat with a little olive oil and sprinkle rub in top of meat. Gently massage into meat. Repeat this to all sides of meat.
Step 3
Preheat oven to 250°. Double wrap brisket in foil and place into oven. Roast for roughly 1 hour per pound or until internal temp reaches 185°.
Step 4
Once brisket is done, remove from oven and let rest on a cutting board to allow juices to settle.
Step 5
Mix Russian dressing ingredients together. Place into fridge to allow flavors to marinate.
Step 6
Slice brisket into thin slices.
Step 7
Heat a large pan or large griddle. Butter one side of rye bread and place onto griddle. Cook until golden brown.
Step 8
Spread 1 tbsp dressing on bread. Top with slices of brisket, then cheese. Place into oven under broiler until cheese is melted. Top with sauerkraut, then more dressing and top slice of bread.
