A good Reuben should be loaded— and I mean everything…sometimes there is just too much meat and not enough of all the other elements that surely give it that awesome taste! Make your own Russian dressing or buy some of this delicious beetroot style mayo, but just make sure to use a liberal amount! It acts like the perfect ‘glue’ to adhere this epic sandwich together.
When Mr Moo and the Little Dude were born, we lived in Canberra. And there was this great little cafe which served the best Reuben. Not only could you get a delicious sandwich and great cup of coffee, but you could also pull your car right up to the window (almost but not quiet drive through). This meant, when I was having a touch day, I’d pop them in the car (as I knew it would put them to sleep) and drive down to get myself a treat.
I know sliverside often gets a bad wrap from being served with white sauce… but I hope that this delicious ginger beer spiced silverside can entice you to give it another go!
RECIPE: GINGER BEER SPICED SLIVERSIDE
- 2kg sliverside
- 1.25 litres ginger beer
- 1/2 cup malt vinegar
- 1/3 cup brown sugar
- 100g fresh ginger
- 2 tsp black pepper corns
- 1 medium onion
- 1 bulb of garlic
- 3 tsp ground ginger
Place all ingredients in a oven proof pot with a lid. Place in a 160 degree oven for 6hrs. If the sliverside isn’t completely submerged you will need to turn the silverside over at 3hrs.
Remove pot from the oven and allow the sliverside to cool in the pot. Thinly slice the sliverside and serve.
I suggest you serve the sliver side on sourdough, with cheddar cheese, sliced pickles, sauerkraut and beetroot style mayo (instead of Russsian dressing).
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.