Sous Vide Thick Cut Pastrami Reubens

For the Brine

At least 3 to 5 days before serving

To make the brine combine all the brine ingredients into a pot and bring to a boil. Reduce to a simmer for 5 minutes then remove from the heat and cool.

For the Pastrami

At least 3 to 5 days before serving

Place the brisket in a non-reactive container large enough to hold it. Cover with the cooled brine. Place in the refrigerator for 2 to 3 days, making sure the meat stays submerged the entire time.

Take your brisket out of the brine and smoke it. There are three normal methods for adding smoke to the pastrami, use whichever method you prefer.

1) Use a smoker or grill with wood chips to smoke the meat for a few hours before sous viding.

2) Grill the short rib meat quickly over on a hot grill to capture some smoke and charcoal flavor.

3) When sealing the meat in the sous vide bag add Liquid Smoke to it.

Once you have added the smoke to your short rib meat preheat your sous vide water bath to 137°F.

Seal the meat in a sous vide bag and place the bag into your water bath. Let it cook for 36 to 48 hours.

To Assemble

Remove the pastrami from the sous vide bag and slice thinly.

Brush one side of the bread slices with olive oil and toast them until browned. Place the cheese on the un-toasted side of the bread and toast in an oven or toaster oven with the broiler on until the cheese melts.

Add the thousand island dressing to half of the slices and the mustard to the other half. Pile the pastrami on the slices with the mustard and top with the sauerkraut. Place the two halves together and serve.