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1
For the brisket: In a large pot, combine the salt, sugar, peppercorns, juniper berries, allspice, cloves, mustard seeds, bay leaves and cinnamon stick and cover with 2 gallons water.
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2
Bring the mixture to a boil, remove from the heat and chill to 40 degrees F.
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3
Fill a marinade injector with some of the brine and inject the brisket with as much brine as it will hold.
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4
Submerge the brisket in the remaining brine and store in a baking dish, covered, in the refrigerator overnight.
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5
Preheat the oven to 300 degrees F.
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6
Place the brisket into a large roasting pan and cover it with as much of the brining liquid as the pan will hold.
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7
Cover the pan with foil and place in the oven until tender and medium-rare, about 2 hours.
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8
An instant-read thermometer should register 130 degrees F. Remove the brisket from the oven, place on a platter and/or cutting board and tent with foil.
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9
Let the brisket rest for 1 hour.
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10
Slice as thinly as possible.
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11
To serve: Preheat the oven to 350 degrees F.
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12
Butter the rye bread and place on a baking sheet.
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13
Top with 6 ounces thinly sliced brisket, some Beer Braised Sauerkraut and a slice of Swiss cheese.
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14
Bake the Reubens until the cheese is melted and warmed through, about 5 minutes.
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15
Top with Smoked Russian Dressing.
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16
A viewer, who may not be a professional cook, provided this recipe.
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17
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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18
Heat a saute pan over medium heat, add the bacon and render the fat, cooking until bacon is crispy.
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19
Remove the bacon from the pan and set aside.
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20
Add the onions and saute in the bacon fat until translucent.
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21
Add the sauerkraut, sugar, beer and bay leaf and simmer until almost all of the liquid is gone, about 15 minutes.
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22
Add the bacon back to the pan to warm through and adjust the seasoning with salt, pepper and brown sugar.
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23
Mix all of the ingredients together in a bowl and chill in the refrigerator.
