Corned Beef, Matzo Ball Soup, and More
A Jewish Deli in your own home! Matty shows you how to brine your own juicy corned beef, fry crispy latkes and make mouth-watering matzo ball soup. Check out the recipe here:
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Classic Southern Reuben Sandwich Casserole Recipe | Faye Thompson | @southerncooking
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Classic Southern Reuben Sandwich Casserole
by Faye Thompson
Ingredients
Coat
1 Tbsp butter
Cover
1 ¼ lb sliced pumpernickel bread or rye bread
3 C diced corned beef (about 1 lb)
3 C sauerkraut well drained
4 C shredded swiss cheese (about 1lb)
1 ½ C dressing (¾ C Russian Dressing, ¾ C Duke's Mayonnaise, salt & black pepper)
Blend
10 eggs
2 ½ C whole milk
2 Tbsp Dijon Mustard
Directions
Butter a 12-by-15-inch baking pan's bottom and sides. A layer of bread pieces should be placed on the dish's bottom. Add a cup of corned meat, cheese, and sauerkraut on top. Sprinkle salt and pepper on top after drizzling 1/2 cup dressing over it. Layering should be done twice more. Dijon Mustard, milk, and eggs should all be blended. Pour over the baking dish's layers. Over the top, add the final cup of cheese. Wrap in plastic and apply pressure. 1 to 24 hours should be spent cooling. For around 45 minutes (160°F), remove the cover and heat the oven to 350°F. 10 minutes should pass before serving.
History
The history of the Reuben sandwich casserole is not well documented, but it is believed to have originated in the United States in the mid-20th century. The Reuben sandwich, which is made with corned beef, sauerkraut, Swiss cheese, and thousand island dressing on rye bread, is said to have been created by a New York deli owner named Arnold Reuben in the 1920s.
The casserole version of the Reuben sandwich likely emerged as a way to enjoy the classic flavors of the sandwich in a more convenient, baked form. The casserole typically consists of layers of corned beef, sauerkraut, Swiss cheese, and a creamy sauce, which are baked in a casserole dish until the cheese is melted and the flavors are well combined.
The Reuben sandwich casserole has become a popular comfort food in the United States and is often served at family gatherings, potluck dinners, and other events. It is also a popular choice for weeknight dinners and Sunday brunches, as it is easy to prepare and can be made ahead of time.
Quotes
The Reuben sandwich casserole is a perfect blend of corned beef, sauerkraut, and Swiss cheese in a creamy sauce, all baked to perfection. - The Happy Housewife
This casserole takes all the classic flavors of a Reuben sandwich and transforms them into a warm, comforting dish that is perfect for a family dinner or a gathering of friends. - Food.com
This Reuben sandwich casserole is a delicious twist on the classic sandwich, with layers of corned beef, Swiss cheese, and sauerkraut all baked together in a creamy sauce. - Simply Recipes
The Reuben sandwich casserole is an easy and delicious way to enjoy all the flavors of a Reuben in a warm, comforting dish. It's perfect for a quick and easy weeknight dinner or a cozy Sunday brunch. - Taste of Home
The Reuben sandwich casserole is a hearty and satisfying dish that is perfect for a cold winter day. The flavors of the corned beef, sauerkraut, and Swiss cheese are brought together in a creamy sauce that will warm your soul. - All Recipes.
Chapters
0:00 Intro
0:05 Welcome Message
0:15 Ingredients and Directions
8:31 Presentation
9:03 Photos
9:08 Outro
EP# 351. Delicious Creamy Reuben Soup, Like Eating a Reuben Sandwich!!
The amount of ingredients here is totally up to you, some people like a lot of Corned Beef, some like less Sauerkraut. That is why I put a range for the amount of liquid. Either way its delicious.
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Creamy Reuben Soup
Ingredients: (Adjust ingredients to your liking)
1 lb corned beef, sliced thin and cubed
½ - 1 lb of sauerkraut drained and rinsed
½ - 1 lb shredded swiss cheese
1 onion small chop
1-2 carrots small chop
3-4 cloves garlic, minced
3-5 cups chicken broth
1-3 TBS corn starch and equal parts water (Slurry)
1 cup heavy cream
Thousand Island salad dressing
3-6 slices rye bread
½ stick butter
Instructions:
Slice rye bread into cubes and place on baking sheet
Melt butter and pour over bread cubes
Toss well then place into broiler or oven
Cook until golden brown
In large pot on med-high heat, add cooking oil (1-2 TBS)
Add in onion and carrots
Cook until the onion is soft then add in garlic
When aroma hits the nose, add in sauerkraut
Cook until warmed through
Add some broth and bring to a boil
Add in cheese until melted
Add more broth to your liking
If you want it thicker, add some cornstarch slurry stirring well to mix
Follow with heavy cream
Add in meat and stir
Serve Hot in bowl
Top with croutons and drizzle some dressing on top
ENJOY!!!
Cheeseburger Soup Sent from the Heavens | Cookin' Somethin' w/ Matty Matheson
Thanks to Viski for sponsoring Cookin' Somethin'! Get 20% OFF quality glassware and barware at Viski with promo code MATTY20 at
PERLIN'S GATES ARE OPEN AND YOU’RE GREETED WITH THIS CHEESEBURGER SOUP! MY WOODEN SPOON IS ALSO UP THERE MAY IT REST IN PEACE KICK YOUR SHOES OFF GET YOUR OWN UTENSIL AND STIR UP THIS DEEP N DELICIOUS!!!!
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INGREDIENTS:
SOUP INGREDIENTS
2 pounds ground beef (80/20)
1 cup beef tallow
4 yellow onions, sliced
1 (14 ounce) can tomato puree
8 cups beef stock
1 bay leaf
¼ cup Worcestershire sauce
½ cup soy sauce
TKTK ketchup
1 teaspoon white vinegar
CROSTINI INGREDIENTS
1 stick room temperature butter
¼ cup yellow mustard
4 brioche hamburger buns
2 garlic cloves
1 tablespoon garlic powder
8 ounces emmentaler cheese, grated
GARNISH
Dill pickle, diced
Yellow onion, diced
COOKING METHOD:
SOUP METHOD:
1. In a large Dutch oven over medium heat, add beef tallow. Once melted, add onions and a pinch of salt. Stir to combine and let the onions gently steam and turn translucent, about 20 minutes.
2. Increase the heat to high and add knobs of ground beef. Using a wooden spoon, break the beef up into small pieces and cook until the beef and onions are deeply golden brown.
3. Once the beef is browned, add beef stock, bay leaf, Worcestershire, soy sauce and ketchup. Stir to combine and bring to a simmer.
4. Simmer for 1 hour, or until reduced and desired consistency is achieved.
CROSTINI METHOD
1. In a small bowl, stir together butter and mustard. Slather 4 hamburger buns with mustard butter and top with cheese.
ASSEMBLY:
1. Preheat oven to 500°F.
2. Set soup tureens on a sheet tray and ladle cheeseburger soup into tureens evenly.
3. Top with hamburger bun crostini and bake until the cheese is brown and bubbly - about 3 minutes.
4. Remove from the oven and top with pickles and onions.