The Reuben sandwich. The very name conjures images of towering stacks of savory meat, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing, all nestled between slices of grilled rye bread. It’s a culinary icon, a comfort food classic, and a testament to the power of simple ingredients combined with expert preparation. But at the heart of this delectable creation lies a single, crucial component: the meat. So, what kind of meat is used in a Reuben sandwich? The answer, while seemingly straightforward, has nuances that are well worth exploring.
The Star of the Show: Corned Beef
At its core, a traditional Reuben sandwich features corned beef. This isn’t just any beef; it’s a specific cut that has undergone a meticulous curing process, transforming it from a relatively tough and unremarkable piece of meat into a culinary masterpiece.
Understanding Corned Beef
Corned beef starts as a brisket, a cut of beef taken from the breast or lower chest of the animal. Brisket is known for its rich flavor and generous marbling, but it also has a high amount of connective tissue, making it tough if cooked improperly. This is where the curing process comes in.
The “corning” process involves submerging the brisket in a brine solution. This brine is typically a mixture of water, salt (often kosher salt), various spices, and, most importantly, sodium nitrite or sodium nitrate. The salt draws moisture out of the meat, inhibiting bacterial growth and preserving it. The nitrites or nitrates contribute to the characteristic pink color of corned beef and also play a role in its distinctive flavor. Common spices used in the corning process include peppercorns, coriander seeds, mustard seeds, bay leaves, and cloves. Each butcher or home cook might have their own secret blend of spices, adding a unique touch to their corned beef.
This brining process can take anywhere from several days to a couple of weeks, allowing the flavors to penetrate the meat deeply. During this time, the salt and nitrites work their magic, tenderizing the brisket and transforming its texture.
From Brine to Plate: Cooking Corned Beef
After the brining process, the corned beef is typically boiled or slow-cooked until it becomes incredibly tender. This slow cooking breaks down the remaining connective tissue, resulting in a succulent, melt-in-your-mouth texture. Once cooked, the corned beef is sliced thinly, ready to be layered generously onto the Reuben sandwich.
The proper cooking of corned beef is crucial for a great Reuben. Overcooked corned beef can become dry and stringy, while undercooked corned beef will remain tough. The ideal outcome is corned beef that is fork-tender, moist, and bursting with flavor.
Pastrami as an Alternative: The Less Common, But Still Delicious, Reuben
While corned beef is the traditional meat for a Reuben sandwich, some variations use pastrami instead. This variation is also quite popular and accepted, especially in certain regions and delis.
The Distinctions Between Corned Beef and Pastrami
Both corned beef and pastrami start with brisket, but the key difference lies in the preparation after the brining process. While corned beef is typically boiled or slow-cooked, pastrami is smoked after being brined.
After brining, pastrami is coated in a spice rub, often containing black pepper, coriander, and other aromatic spices. The spiced brisket is then smoked, further enhancing its flavor and giving it a distinctive smoky aroma. The smoking process also helps to create a flavorful “bark” on the outside of the pastrami.
The Pastrami Reuben: A Smoky Twist
A Reuben made with pastrami offers a different flavor profile compared to the traditional corned beef version. The smoky notes of the pastrami add depth and complexity to the sandwich, complementing the tanginess of the sauerkraut and the richness of the cheese and dressing. While some purists may argue that a pastrami Reuben isn’t a “true” Reuben, it’s undeniably a delicious variation that’s worth trying.
Some delis even offer a “combo” Reuben, featuring both corned beef and pastrami, providing a double dose of meaty goodness.
Beyond the Meat: The Other Essential Ingredients of a Reuben
While the meat is the star of the show, the other ingredients of a Reuben sandwich play crucial supporting roles, contributing to the overall harmony of flavors and textures.
Rye Bread: The Foundation
The bread for a Reuben is traditionally rye bread, preferably a marbled rye that combines both light and dark rye flours. The slightly sour and earthy flavor of rye bread pairs perfectly with the rich, savory meat and the tangy sauerkraut. The bread is typically grilled or toasted, providing a warm, crisp exterior that contrasts nicely with the soft, melty interior.
Sauerkraut: The Tangy Counterpoint
Sauerkraut, fermented cabbage, provides a crucial tangy counterpoint to the richness of the meat and cheese. The fermentation process gives the sauerkraut its characteristic sour flavor and also adds a delightful crunch. Good sauerkraut is well-drained to prevent the sandwich from becoming soggy.
Swiss Cheese: The Melty Mediator
Swiss cheese adds a mild, nutty flavor and a creamy, melty texture that binds all the ingredients together. Its subtle flavor doesn’t overpower the other components of the sandwich, allowing the corned beef or pastrami to remain the dominant flavor.
Russian Dressing: The Creamy Connector
Russian dressing is the traditional sauce for a Reuben sandwich. While similar to Thousand Island dressing, Russian dressing is typically spicier and less sweet. It usually contains mayonnaise, ketchup or tomato paste, horseradish, Worcestershire sauce, and various spices. The creamy, tangy, and slightly spicy dressing adds moisture and flavor to the sandwich, tying all the elements together. Some variations use Thousand Island dressing, but purists insist on Russian dressing for a truly authentic Reuben experience.
The Art of Assembly: Building the Perfect Reuben
The order in which the ingredients are assembled also matters. Typically, the Russian dressing is spread on both slices of rye bread. Then, a generous layer of sauerkraut is added to one slice, followed by the sliced corned beef or pastrami, and finally topped with Swiss cheese. The sandwich is then grilled or pan-fried until the bread is golden brown and the cheese is melted and gooey.
The key to a great Reuben is a balance of flavors and textures. The savory meat, tangy sauerkraut, creamy cheese, and crisp bread should all complement each other, creating a harmonious and satisfying culinary experience.
Regional Variations and Modern Twists
While the classic Reuben sandwich remains a beloved favorite, there are countless regional variations and modern twists on the recipe. Some delis might use different types of cheese, such as Gruyere or provolone, while others might experiment with different types of bread, such as sourdough or pumpernickel.
Some modern interpretations might even incorporate ingredients like coleslaw instead of sauerkraut, or chipotle mayo instead of Russian dressing. While these variations might not be considered “authentic” Reubens, they can still be delicious in their own right.
Regardless of the specific ingredients or preparation methods used, the Reuben sandwich remains a testament to the power of simple, high-quality ingredients combined with expert technique. Whether you prefer the classic corned beef version or a modern twist, the Reuben is a sandwich that is sure to satisfy.
Corned Beef vs. Pastrami: A Quick Comparison
The table below provides a quick comparison of corned beef and pastrami, the two most common meats used in a Reuben sandwich.
| Feature | Corned Beef | Pastrami |
|---|---|---|
| Meat Cut | Brisket | Brisket |
| Curing Process | Brined with salt, spices, and nitrates/nitrites | Brined with salt, spices, and nitrates/nitrites |
| Cooking Method | Boiled or slow-cooked | Smoked after brining and spice rub application |
| Flavor Profile | Salty, savory, slightly tangy | Smoky, spicy, savory |
| Appearance | Pinkish-red | Dark reddish-brown with a spice crust |
Finding the Perfect Reuben: A Search for Excellence
Ultimately, the best way to determine your preferred type of Reuben is to try different variations and experiment with different ingredients. Seek out reputable delis known for their high-quality corned beef and pastrami. Pay attention to the quality of the other ingredients as well, such as the rye bread, sauerkraut, cheese, and dressing.
Whether you’re a purist who prefers the classic corned beef Reuben or an adventurous eater who enjoys trying new twists on the recipe, there’s a Reuben sandwich out there for everyone. The key is to find one that satisfies your taste buds and leaves you feeling completely content.
What cut of meat is traditionally used in a Reuben sandwich?
The Reuben sandwich traditionally features corned beef. Corned beef is beef brisket that has been cured or pickled in a brine solution. This brine typically contains salt, sugar, and a variety of spices such as peppercorns, coriander, mustard seeds, and bay leaves. The curing process gives the corned beef its distinctive pink color and unique flavor.
While other meats can be used in variations of the Reuben, authentic versions always start with corned beef. The curing process imparts a savory, slightly tangy flavor that perfectly complements the other ingredients in the sandwich, such as sauerkraut, Swiss cheese, and Russian dressing.
Why is corned beef specifically chosen for a Reuben?
Corned beef is chosen for a Reuben because of its texture and flavor profile that result from the brining process. The curing softens the tough fibers of the brisket, creating a tender, succulent meat. The spices in the brine infuse the meat with a complex flavor that balances the richness of the cheese and the tanginess of the sauerkraut and dressing.
Furthermore, the fat content of the brisket also plays a crucial role. As the corned beef is cooked, the fat renders and adds moisture and flavor to the meat, ensuring it remains juicy and flavorful even when thinly sliced. This combination of tenderness, flavor complexity, and moisture makes corned beef the ideal choice for a classic Reuben sandwich.
Can other meats be substituted for corned beef in a Reuben sandwich?
Yes, other meats can be substituted for corned beef in variations of the Reuben sandwich. Pastrami is a common substitute, offering a similar savory flavor profile due to its curing and smoking process. Turkey, often referred to as a “Rachel” sandwich when used, is another popular alternative for those seeking a leaner option.
While these substitutions can create enjoyable sandwiches, they deviate from the traditional Reuben recipe. Corned beef’s specific brining process and flavor contribute significantly to the sandwich’s iconic taste and texture. Using other meats alters the overall flavor profile and experience, though still potentially delicious.
How does the quality of the corned beef impact the Reuben sandwich?
The quality of the corned beef significantly impacts the overall flavor and enjoyment of a Reuben sandwich. High-quality corned beef is typically more tender, flavorful, and has a better balance of fat and lean meat. This leads to a more succulent and satisfying eating experience. Lower quality corned beef can be tough, dry, and lacking in flavor, ultimately detracting from the sandwich.
Factors like the grade of beef used, the length of the curing process, and the quality of the spices in the brine all contribute to the quality of the corned beef. Opting for premium corned beef, even if it’s slightly more expensive, can make a noticeable difference in the taste and texture of your Reuben sandwich.
What is the best way to prepare corned beef for a Reuben sandwich?
The best way to prepare corned beef for a Reuben sandwich is to cook it low and slow. This can be achieved through simmering in water on the stovetop, braising in the oven, or using a slow cooker. Slow cooking allows the tough fibers of the brisket to break down, resulting in tender and flavorful meat. The cooking liquid should be seasoned with aromatics like bay leaves, peppercorns, and onions.
Once the corned beef is cooked until fork-tender, it should be allowed to cool slightly before slicing. Slicing against the grain ensures that the meat is easy to chew. Thinly sliced corned beef is then ready to be layered onto the Reuben sandwich along with the other ingredients.
Does the cut of corned beef matter when making a Reuben?
Yes, the cut of corned beef does matter when making a Reuben. Brisket is the traditional cut used for corned beef, but there are different types of brisket, such as point cut and flat cut. The flat cut is leaner and more uniform in thickness, making it easier to slice thinly and evenly for a Reuben.
The point cut, also known as the deckle, has more marbling and fat, resulting in a richer, more flavorful corned beef. However, it can be more challenging to slice neatly. For a classic Reuben with consistently sized slices, the flat cut is generally preferred, while the point cut can be used for those who prioritize a richer flavor profile.
How does the flavor of corned beef complement the other ingredients in a Reuben sandwich?
The flavor of corned beef complements the other ingredients in a Reuben sandwich due to its savory, slightly tangy, and subtly spiced profile. The saltiness and umami of the corned beef contrast beautifully with the sourness of the sauerkraut, creating a balanced and harmonious flavor combination. The rich, fatty notes of the corned beef also provide a satisfying mouthfeel.
Furthermore, the Swiss cheese adds a mild, nutty flavor that complements the corned beef without overpowering it. The Russian dressing, with its creamy texture and tangy sweetness, ties all the flavors together, creating a cohesive and delicious sandwich experience. The rye bread provides a sturdy base with its distinct earthy flavor, completing the symphony of tastes and textures.