Tag: beef
Reuben Kielbasa
Reuben Kielbasa
I give all the credit in this creation to the Lord Cheeba, as it guides me to come up with these left field ideas of culinary masterpieces. And here it is: the Reuben Kielbasa. This sausage consists of homemade ground corned beef chuck(because brisket is too expensive to grind), sauerkraut, Swiss cheese, and pumpernickel breadcrumbs. The sausage is twisted into kielbasa-sized rings, then hung and smoked for 4 hours. From here, you can grill or pan fry the kielbasa. It can be eaten with sautéed cabbage and fried eggs. It is great on a bun with even more sauerkraut and thousand island dressing. The kielbasa can even be used on a charcuterie board. Anything you don’t plan on consuming in the next week should be wrapped in freezer paper and frozen down.
Equipment
- large bin for brining
- meat grinder
- blender
- sausage stuffer
- Electric Smoker
- meat hooks
Ingredients
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves crushed
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
- 5 lbs chuck roast
- 16 oz sauerkraut drained
- 8 oz Swiss cheese small cubes
- 1 small rye or pumpernickel loaf processed into breadcrumbs
- 1 bunch parsley chopped
- hog casings
Wood Chips
- hickory
Instructions
- Mix the brining ingredients together in a large bin.
- Add in the chuck. Brine for 10 days.
- Cut up the chuck into cubes for grinding.
- Grind the corned beef Chuck on a coarse ground grinding plate. Thoroughly mix in the sauerkraut, swiss, pumpernickel breadcrumbs, and chopped parsley.
- Squirt the sausage into the hog casings. Twist the sausage into bologna sized rings; about 1lb each.
- Preheat your smoker to 250 degrees. Hang the kielbasa by meat hooks from the top rack in your smoker. Add the wood chips. All the wood chips to ignite for 10 minutes. Reduce the temperature to 160 degrees.
- Smoke the kielbasa for 4 hours.
- Immediately place the kielbasa in an ice water bath to stop the cooking process. Drain and freeze whatever you don’t plan on cooking in the next week.
How to make a Reuben
How to make a Reuben
In my opinion, there’s not much better than a reuben sandwich. Corned beef, swiss, sauerkraut, and thousand island dressing on marbled rye is a perfect combo, but where did the sandwich come from. Some say the sandwich was created in NYC by Arnold Reuben at his delicatessen Reuben’s in 1914. Others say the legendary sandwich came from a hotel in Omaha, Nebraska in 1928. It is so popular in Nebraska that March 14th is National Sandwich Day in Omaha.
Ingredients
- corned beef thinly sliced
- Swiss cheese thinly sliced
- sauerkraut
- rye or pumpernickel bread
- Kerry Gold Irish butter
- thousand island dressing
Instructions
- Melt a little butter in a sauté pan. Add in slices of corned beef and brown for a couple minutes a side.
- Separately, top the bread slices with Swiss cheese.
- Top with the corned beef and sauerkraut. Place another slice of Swiss cheese on top of the sauerkraut.
- Melt a 1/2 tbsp of butter on a griddle over medium heat. Place the sandwich on the pan. Grill for 4 minutes.
- Add another 1/2 tbsp of butter to the pan. Flip the sandwich and grill for 4 more minutes.
Beef Tapa
Beef Tapa
Beef tapa is a very popular breakfast item in Filipino cuisine. Thin slices of sirloin get marinated in sugar, fish sauce, and a ridiculous amount of garlic for a day. The next morning, wake up, roll a fatty, and pan fry the beef for 2 minutes a side. It’s ready that quick. Beef tapa is always served with a mound of garlic fried rice and eggs. You can make beef tapa in large batches and freeze down portions in vacuum sealed bags.
Ingredients
- 1 1/2 lbs top sirloin sliced 1/8”-1/4” thick
- 3/4 cup brown sugar
- 1/2 cup fish sauce
- 1 head garlic peeled and minced
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Mix together the brown sugar, fish sauce, minced garlic, and black pepper.
- Add the slices of beef to the marinade. Marinate for 1 day.
- Heat up the oil in a sauté pan over high heat. Add in the slices of beef in a single layer.
- Cook the beef for 2 minutes a side.
