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Serves: 4
INGREDIENTS
- 80gm Whole Egg Mayonnaise
- 25gm Tomato Ketchup
- 15gm Horseradish Cream
- ¼ tsp Hot Sauce
- ¼ tsp Worcestershire Sauce
- 1/8 tsp Sweet Paprika
- To Taste – Tabasco
- To Taste – Sea Salt
- 700gm Corned Silverside
- 35ml White Vinegar
- 35gm Brown Sugar
- 8 Whole Black Peppercorns
- 1 Bayleaf – lightly crush.
- 1 Whole Clove
- 1 ½ Oranges – peel and roughly chop.
- 150gm Brown Onion – peel and roughly chop.
- As Required – Water
- 4 Plain Bagels – cut in half laterally and lightly toast.
- 8 slices Swiss Cheese
- 100gm Sauerkraut – drain.
- 4 Sweet and Spiced Gherkins – drain and finely slice lengthways.
METHOD
- In a mixing bowl, add the mayonnaise, ketchup, horseradish cream, hot sauce, worcestershire sauce and paprika. Whisk to combine. Season to taste with tabasco and salt. Cover the Russian dressing with cling wrap and refrigerate until required.
- Over a moderate heat, in a saucepan, add the corned silverside, white vinegar, brown sugar, peppercorns, bay leaf, cloves, oranges and brown onion. Cover with water. Bring to the boil. Reduce the heat and simmer for 3 hours or until the silverside is tender (add more water during the cooking process if required to ensure the silverside remains covered). Remove from the heat. Remove the silverside from the cooking liquid, cover with aluminium foil and keep warm. When ready to serve, finely slice.
TO SERVE
On a clean work surface, lay out the bagel bases cut side up. Evenly spread each with Russian dressing, top with corned silverside, top each with two Swiss cheese slices, and then evenly top with sauerkraut and gherkin slices. Put the bagel lids on top, and place the Reuben sandwiches onto a serving board or platter before serving.
