Reuben Challenge
Three chefs. Three Reubens. But only one sandwich can rule them all.
The Reuben sandwich: a deli standard stuffed with corned beef brisket, Swiss cheese, sauerkraut, and Russian dressing—on this we can all agree. And we can agree, too, that it's one of the most delicious things ever to get squished between two slices of bread. It's savory, sloppy, and deeply satisfying.
The controversy comes—at least in our kitchen—when it's time to actually build the thing. This we found out recently while developing our Corned Beef recipe. (Look for it later this week!) As we honed in on the perfect method for making epic home-brined beef, the conversation in the kitchen turned to Reubens, and we soon discovered everyone had a different idea of how to assemble this exceptional sandwich.
At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts.
Visit ChefSteps.com for more videos, recipes, classes, and techniques.
Now We Know Why Christopher Kimball Left America's Test Kitchen
Christopher Kimball made a name for himself as the bowtie-wearing, recipe-obsessed host of America's Test Kitchen. Then, one day, he was gone. So was Kimball fired, or did he quit? Here's what really happened.
#Founder #Kimball #Reason
Mastermind behind Cook's Illustrated | 0:00
Left America's Test Kitchen after dispute | 1:33
Founded CPK Media | 2:45
Sued for breach of trust | 3:32
Kimball countersued | 4:11
Demystifying global cuisine | 4:53
Cooked with Julia Child | 5:57
Sued for trademark infringement | 6:57
Filmed Cook's Country at farmhouse | 7:47
Charitable work | 8:59
Married his executive producer | 9:58
Voiceover By: Danica Lopez
Read Full Article:
How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
#GordonRamsay #Cooking
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A Classic Caribbean Corned Beef Recipe.
How to make a classic corned beef recipe, using canned corned beef as it's done in the Caribbean. In under 5 minutes you'll have a tasty spicy corned beef dish, ready for rice, roti, bread or even crackers.
Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German)
Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German) recipe
How to make Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German)
Ingredients
Sauerbraten
200 ml - red wine
200 ml - red-wine vinegar
500 ml - water
6 - juniper berries (or more to taste)
a few star anise or whole allspice berries
a few peppercorns
2 - bay leaves
1 kg - piece of beef brisket or rump
2 - carrots, roughly chopped
2 - celery stalks, roughly chopped
1 - onion, roughly chopped
1 - leek, roughly chopped
a few flat-leaf parsley stalks
salt and pepper
olive oil
butter
60 g gingerbread from last Christmas, crumbled (optional)
2 tbsp - sour cream
100 g - red-currant jelly
150 g - sultanas or raisins
Dumplings
1 - large good-quality, day-old vienna loaf, crusts discarded and cut into chunky cubes
150 ml - milk
1 - onion, diced
100 g - speck, diced
duck fat or lard
4–6 - eggs
½ bunch - flat-leaf parsley, finely chopped
a little freshly grated nutmeg
salt and pepper
fresh breadcrumbs if needed
butter (optional)
Cabbage
1 - onion, diced
100 g - speck, diced
1 tbsp - duck fat or lard
½ - cabbage, finely sliced
1 tsp - caraway seeds
salt
Preparation
Bring the red wine, vinegar and water to the boil. Add the spices and bay leaves and allow to cool. Place the beef, vegetables and parsley in a deep bowl and pour over the red-wine marinade. Marinate in a cool place (or in the refrigerator) for a minimum of 2 days, turning the beef frequently.
Take the beef out of the marinade and pat dry with paper towel. Rub the beef generously with salt and pepper. Heat some olive oil and a knob of butter in a heavy-based ovenproof pot and quickly seal the meat, browning well all over. Add the vegetables from the marinade and sauté with the beef.
Pour over the marinade liquid and add the gingerbread if using. Bring almost to the boil then reduce the heat, cover and braise the beef over low heat for 1½–2 hours or until the meat is tender. Add more water if necessary to keep the beef covered while it cooks.
Meanwhile, make the dumplings. Place the bread pieces in a bowl. Heat the milk and pour it over the bread. Sauté the onion and speck in a little duck fat or lard until the onion is glossy and the speck is cooked and add to the bread. Add 4 eggs, one at a time, mixing well with a wooden spoon. Add the parsley and nutmeg and season well with salt and pepper. If the mixture seems too dry you may need to add another egg or two. If it appears too wet, add a handful of breadcrumbs. Turn the mixture onto a piece of muslin cloth and shape into a large sausage. Roll up inside the cloth and tie the ends tightly with butcher’s string.
Carefully slide the dumpling into a saucepan of boiling salted water and cook for about 40 minutes. Remove from the water and let it cool a little before unwrapping and cutting into slices 2 fingers thick. You can serve the dumplings like this, or pan-fry the slices in butter to add a bit of extra flavour and crunchiness.
When the beef is cooked, remove it and keep warm. Strain the liquid, discarding the vegetables, and return it to the pot to reduce a little and form a sauce. Whisk in the sour cream and red-currant jelly and season well. Rinse the sultanas or raisins under warm water and add to the sauce. Keep simmering at very low heat.
To make the cabbage, sauté the onion and speck in the duck fat or lard until the onion is glossy and the speck is cooked. Add the cabbage and sauté for 2–3 minutes. Add the caraway seeds and a little salt.
Slice the beef and arrange on a warm plate. Dress with the sauce and serve with the hot dumplings and cabbage.
Old-School German Burger | Easy Bierock Recipe
Bringing the bierock back, baby! This handheld and savory, beef-filled pastry recipe features cabbage, onion, cheese and juicy ground beef packed inside Chef Ashley's pastry shortcut: pizza dough. It's no wonder that its gooey deliciousness has been craved since the 1870's!
Find the full recipe here:
INGREDIENTS:
1 pound Certified Angus Beef ® 80% lean ground beef
1 teaspoon canola oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 1/2 cups finely shredded cabbage
1 small onion, diced (about 1 cup)
1 tube store bought pizza dough (13.8 oz.)
4 slices American cheese
~~ If it's not CERTIFIED, it's not the best. ~~
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Items from our store featured in our videos:
German Steel Knife Set in Acacia Wood Block
Salt & Pepper Mills
Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
Walnut End-Grain Cutting Board