Yesterday’s supper is today’s lunch: a home-made Reuben’s sandwich, complete with home-made salt beef, Gruyère cheese, mustard, sauerkraut and toasted rye bread. D.e.l.i.c.i.o.u.s.
We didn’t take photos this time, but this won’t be the last time I make salt beef.
I highly recommend Diana Henry’s Salt Sugar Smoke, which is both beautifully presented and offers very useful recipes – salt beef is one of them.
I always have my eyes peeled for a nice piece of brisket.
Related articles
- 10 Mouth-Watering Reubens for St. Patrick’s Day (coolmaterial.com)
- Review: Delancey & Co (londontheinside.com)
- Broad Bean Gruyere Salad (annesfood.blogspot.com)