brisket

The Meat Shop Reuben // Now With Beef Tongue!

reuben_email Before we opened the St. Paul Meat Shop, a group of us went on a reuben sandwich tour around the Twin Cities. It was a great bit of staff bonding and an opportunity to assess the reuben landscape. Unlike the pastrami and the chacarero, I have no emotional tie to the reuben. It’s a classic, it’s delicious, but it’s one of those sandwiches that can turn into a greasy mess of muddled flavors very easily. This was going to be a sandwich that we turned on its head a little bit.

reuben_collage

We’re a whole-animal butcher shop, so of course, we use every little bit of the animals we source. We wanted at least one of our sandwiches to really reinforce that message, and that sandwich turned out to be the reuben! Beef tongue is a magical cut and it seemed perfect for this sandwich because, once pickled, it is incredibly similar to corned beef. In fact, we think it’s richer and more tender than most corned beef, without all of the extra fat that comes along with brisket. Beef tongue adverse? Don’t be scared, this sandwich will help you conquer your fears!

The other big change we made to the classic reuben was serving it at room temperature. Is a reuben really a reuben if it's not served hot? You can decide that for yourself, but we love the creaminess of the unmelted raclette next to the crunch of the fermented cabbage. Textural bliss. And finally, our Russian dressing has just the right amount of sweetness to pull off the tricky balancing act of salt, acidity, and savoriness. I hope you'll give it a shot!

In Praise of Pastrami

pastrami sandwich When we decided to open a butcher shop in St. Paul, I knew that we were going to have a pastrami sandwich on our menu. I also knew that this was going to be the most difficult sandwich to execute (cue dramatic music). Much has been written and said about the state of the humble pastrami sandwich here in Minnesota and there was no way we were going to head down that path.

I grew up on the East Coast and NY deli pastrami sandwiches were part of my upbringing. Sure, we weren’t going to be competing with Katz’s sandwich, but I wanted to offer something that would be evocative of the sandwiches of my youth. It took us over 6 months to get it right and we cut it so close to opening that I wasn’t sure that we would actually open the doors with our sandwich ready to go!

The first big decision we had to make was whether to use a wet brine versus dry rub. And here’s the thing: each brisket cures for a minimum of two weeks, which means each time you need to make an adjustment you have to wait a long time to see how your changes turned out. It’s a lot like navigating a giant cargo ship instead of driving a zippy little sports car. After a month and a half we knew that we wanted the dry cure—bigger, bolder flavors.

Once we’d settled on the cure it was on to the length of cure. Too short and the cure doesn’t penetrate the meat enough. Too long and you just have salted beef. Sixteen days ended up being the magical number. A side note: because we selected the dry rub, we have to flip our 100 pound batch of brisket everyday during those 16 days! I think Brisket Flipping is part of the CrossFit regimen, no?

Adding smoke turned out to be the easiest part of the recipe. Two hours luxuriating in the smoker is perfect for our pastrami. And sorry, we’re not going to tell you what kind of wood we use (that's a secret!). And of course, the last step is cooking. That time and methodology was also tricky to figure out and is another detail we're keeping under our hats for now.

Our pastrami sandwich is served very simply, on toasted rye bread that's custom-made to our specifications, with a little house-made brown mustard. These three simple ingredients mean we can't hide any mistakes. We'd love to hear your feedback! I know I'm biased, but if I could marry this sandwich, I think I would.

--Benjamin Roberts, Manager-In-Chief of both our Meat and Cheese Shops