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.
HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen
In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal. Every bite of this dish will bring you back to Bavaria Germany.
For the Marinade
2 cups of chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped red or yellow pepper
2 teaspoons chopped fresh Thyme
3 cloves of garlic crushed
2 to 3 parsley stems
Pinch of Allspice
4 Cloves
1/2 teaspoon of crushed black peppercorns
6 Juniper berries crushed
3 Bay leaves
1 tablespoon of sugar
Equal parts of vinegar and water to cover the meat and vegetables
3 to 3.5 lbs beef top round, brisket or rump roast tied up
1 tablespoon of vegetable oil
1 cup chopped carrot
4 cups of onion sliced
1 cup chopped celery
3 bay leaves
4 cloves
4 juniper berries, crushed
2 tablespoons tomato paste
Beef stock or water
1 Box of Gingersnap cookies
Place all of the marinade ingredients into a glass bowl, add the meat and cover and refrigerate for 3 to 5 days turning the meat once each day.
Preheat oven to 350F
Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquids. Discard the solids.
Heat the oil in a large oven-proof casserole. Add the meat and brown over medium heat until all of the surfaces are browned. Remove the meat to a plate.
Add the carrots, celery, onion and a pinch of salt to the casserole pot. Sautee over medium heat until onions are soft and begin to brown. Add the bay leaves, cloves and juniper berries and stir. Add tomato paste and stir for 1 minute.
Put the meat back in the pot and add enough marinade to cover 1/2 the meat.
Bring to a boil, cover and place in a oven. Cook for 3 to 3.5 hours turning the meat and adding stock or water to maintain level. Remove meat when it is fork tender and set aside.
Strain the cooking juice removing the bay leaves and cloves. Puree the remaining solids in a food processor and then pour everything into a pan over a medium heat and add the crushed gingersnaps and season with salt and pepper to taste. Cook slowly until the gingersnaps are completely incorporated into the sauce. Slice and serve the meat with the sauce!!
⭐SUBSCRIBE FOR MORE AWESOME CONTENT⭐
Make sure to CLICK the ???? and you will NEVER MISS A THING!!!!
Most Recent Upload:
Most Popular Upload:
Please Share and Like this video but most importantly.....STAY SAFE AND HUNGRY MY FRIENDS!!!!
----------------------------------------------------------------------------------
Joe Mueller, Food Reviewer JKMCraveTV
YouTube:
Twitter:
Pintrest:
Facebook:
Business Inquiries: JKMCraveTV@gmail.com
----------------------------------------------------------------------------------
#jkmcravetv #howto #cookingvideo #sauerbraten #recipe #gravy
Reuben Dumplings - Liquor.com
What happens when the classic American deli sandwich, the Reuben, meets a Chinese dim sum staple? Happy magic. We married the two, creating this tender baked pastry filled with mustard, pastrami, sauerkraut and Swiss cheese. The two-bite snacks would be just right with a mug of beer.
For more on the recipe, click here:
Grandma's Secret Recipe: Tasty Potato Pierogi & Meat Dumplings - A Family Favorite!
????Potato Pierogi Recipe –
????Meat Dumplings (Pelmeni) Recipe –
Bring back childhood memories with this comforting dish! Soft potato pierogies with caramelized onions and a dollop of sour cream make for a wonderful family dinner. Nothing beats the taste of homemade pelmeni, especially when made in bulk and stored for easy weeknight meals. A little effort in the kitchen goes a long way, and it's all worth it for the delicious and nutritious results.
And the best part? Both recipes freeze beautifully, making meal prep a breeze! So why not try this cherished recipe passed down from my grandmother? Cooking with joy and love, I hope you'll enjoy this easy and yummy meal as much as we do.
Leave us a comment and let us know your thoughts. Have a fantastic day, everyone!
Ingredients for the Dough (~1 kg):
570 g strong flour (3 cups + 1/2 cup + 1 Tbsp)
130 g butter ( 1/2 cup + 1 Tbsp)
300 ml (1 cups + 1/4 cup) boiled water
6 g (1 tsp) salt
Potato Pierogi Stuffing:
- 4 medium potatoes, pilled
- 1 medium onion, chopped
- 1 tsp (6 g) salt
- 1/4 cup (~60 mL) warm milk
Meat Dumplings Stuffing (Pelmeni):
- 300 g (10,5 oz) minced meat (50% beef shoulder + 50% pork butt)
- 2 medium size onions, blended
- 1/2 Tbsp salt
- ground black pepper, to taste
For Serving:
Melted butter
Red wine vinegar
Sour cream
#pelmeni #pierogi #potatorecipe #potatopierogi #meatdumplings #dumplings #Pierogi #dumplings #Homemade #ComfortFood #TraditionalCuisine #EasyRecipe #Foodie #Noms #Yum #Delicious.
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. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website:
========================================
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
The BEST Corned Beef and Cabbage - Quick and Easy Instant Pot Recipe
If you are asking - What's for dinner, then I got you covered! I tried Corned Beef last year on St. Patrick's Day and I LOVED IT! I have waited almost a whole year to share this Quick and Easy Instant Pot Recipe with you. Now if you have never tried it, YOU MUST!!!
We have a NEW INSTANT POT COOKBOOK! PREORDER HERE:
Did you see our new Instant Pot Course? Grab if for yourself or if you need a good gift idea!
Find More Quick and Easy Recipes Here:
Find the recipe here:
2 pounds trimmed, lean corned beef brisket
3 medium carrots, peeled and cut into 1-inch chunks
1 onion, cut into 4ths
1/4 cup chopped fresh parsley
2 bay leaves
1 medium head cabbage, cut into 6 wedges
Directions:
Place the corned beef brisket, carrots, onions, parsley, and bay leaves in the Instant pot and add 3 cups of water.
Cover and cook on high pressure 1 1/2 hours. Natural release then open.
Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
Remove meat and slice.
Here is my FAVORITE Instant Pot - The Instant Pot Duo:
Want to Join our Instant Pot Facebook group? You can join here: Find the Facebook Group HERE:
Don't miss another recipe and sign up for our Instant Pot email list here:
Cinematography and Editing Provided by: Adam Moffat (adammoffat.com)
#InstantPotCornedBeef #InstantPotDinners #InstantPotRecipes