Homemade Nitrate-Free Corned Beef Reuben

View fullsize

View fullsize

View fullsize

---

Serves 8+

For Brine:

Adapted from Wellness Mama

• 4-5 pound beef brisket

• 2 quarts water

• 1 cup sea salt

• ½ cup cane or brown sugar

• 1 cinnamon stick or ¼ teaspoon cinnamon powder

• 1 tablespoon mustard seeds

• 1-2 tablespoons black peppercorns

• 8-10 whole cloves

• 1 teaspoon fresh ginger, minced, or ½ teaspoons dried ginger powder

• ½ teaspoon dried thyme

• 5 cloves garlic, crushed, or ½ teaspoon garlic powder

• 2-3 bay leaves, crushed

• 1 teaspoon allspice berries, optional

• 1 tablespoon coriander seeds, optional

• 1 teaspoon juniper berries, optional

For Cooking:

Adapted from All Recipes

• 2x 12 ounce bottles of beer

• Water

• 1 bay leaf

• 14 cup peppercorns

• 1 bulb garlic cloves, separated and peeled

For Russian Dressing:

Adapted from Delish

• ½ cup mayonnaise

• 3 tablespoons ketchup

• 2 tablespoons horseradish

• 2 teaspoons Worcestershire sauce

• 1 tablespoon sugar

• Salt and pepper

---

1. Make the brine by putting the water, salt, sugar, and all of the spices in a large pot on the stove. Heat on medium-high heat and, stirring frequently, until sugar and salt dissolve. Remove pot from stove and let cool. Once cool enough, place pot into refrigerator until very cold.

2. In either a large, sealable bag or a large glass or plastic container, place the brisket inside and fill with the brine. Make sure the brisket is completely submerged and surrounded by the brine. Use something small, like a cup, to weigh the beef down to be fully submerged.

3. Place in the fridge for 3 to 7 days. Move the brisket and the brine around each day.

4. Once you’re done brining, remove the brisket from the brine and rinse well with cool water.

5. In a large pot, add the washed brisket and pour in beer. Fill the pot with enough water to cover the brisket by 1 inch. Add the bay leaves, peppercorns, and garlic cloves. Cover and bring to a boil.

6. Once the liquid has come to a boil, reduce the heat to low and simmer for 4-5 hours. Check on the brisket hourly and add more water, if necessary, to keep the meat covered.

7. Once the brisket is done cooking, remove from the pot and let it rest on a cutting board for about 10 minutes. Slice or shred to serve.

8. To make the Russian dressing, add all of the ingredients in a mixing bowl and combine. Season with salt and pepper, to taste.

9. You can find a Sauerkraut recipe here: Authentic German Sauerkraut

10. Enjoy!

Nutritional Values for the brisket and Russian Dressing