800-1kg piece saw salt beef brisket (with fat cap, if available)
1 carrot, roughly chopped
1 onion, roughly chopped
1 celery stalk, roughly chopped
1tsp black peppercorns
1 bay leaf
For the quick kraut
1tbsp olive oil
1/2 onion, thinly sliced
1/4 white cabbage (approx. 300g), shredded
125ml apple cider vinegar
1tsp caraway seeds
1tsp caster sugar
1/2tsp fine sea salt
For the Russian dressing
80g good quality mayonnaise
2tbsp soured cream
1 1/2tbsp prepared horseradish (if unavailable, substitute strong horseradish from a jar)
1tbsp finely chopped onion
1tbsp finely chopped gherkin
1tsp Tabasco sauce or ketchup
Method
Put all the salt beef ingredients in a large pan, cover with cold water, bring to the boil and reduce the heat to low. Simmer for 2 hours or until the beef is tender. Remove from the heat and leave the beef to rest in the cooking liquid for 30 minutes.
Meanwhile, to make the quick kraut, heat the olive oil in a pan over a medium setting. Add the onion and cook for 3 minutes or until softened, then stir in the remaining ingredients and 2tbsp water. Reduce the heat to low and cook, covered, for around 10 minutes or until softened. Set aside to cool.
Preheat the oven to 200C/180C F/Gas 6. Line a baking tray with baking paper.
Combine the Russian dressing ingredients in a bowl and season with salt and pepper. Drain the brisket from the water and thickly slice across the grain.
Toast the bread lightly in a toaster or under the grill. Spread one side of each slice with butter, then flip them over and spread the other sides with the Russian dressing. Top half the bread slices with a slice of cheese, some salt beef, drained sauerkraut and another slice of cheese, then sandwich with the remaining slices of bread, buttered side up.
Transfer to the prepared baking tray and bake for 5 minutes or until the cheese has melted. Cut in half and serve immediately.
COOK’S NOTE
For speed, you can substitute ready-cooked salt beef (order it in one piece or thick slices) and shop-bought sauerkraut
Recipes and photographs taken from Eat NYC by Yasmin Newman, photography by Alan Benson, (Smith Street Books, £35)
