Ingredients
2 slices rye bread |
1 slice swiss cheese |
1 tbsp dill pickle (cucumber) |
1 tbsp sauerkraut |
1 tsp wholegrain mustard |
2 tbsp olive oil |
1 pinch black pepper |
1 pinch sea salt |
1 medium onion |
4 cloves garlic (peeled and left whole) |
3 whole bay leaves |
2 tbsp thyme |
2 tbsp oregano |
250 ml red wine |
750 ml beef stock |
2 l water |
¼ tsp ginger |
¼ tsp cayenne pepper |
½ tsp yellow mustard seeds |
60 ml white wine vinegar |
65 g brown sugar |
150 g salt |
½ tsp coriander seeds |
½ tsp allspice (seeds) |
1 tbsp peppercorns |
2 cloves garlic |
1½ kg beef |
Preparation
Read full directionson I Ate My Way ThroughRead full directions on I Ate My Way Through at http://www.iatemywaythrough.com/2014/11/reuben-recipe/
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