Reuben crispbread canapés by Paul Welburn
Inspired by a 'reuben' sandwich, Paul Welbern creates a delicious canapé recipe for a twist on this great classic.
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Cooking tools:
- Meat slicer
- Piping bag
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Refrigerator
- Pan
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Spoon
- Measuring spoon
Ingredients
- 1kg beef brisket
- 170g of coarse sea salt
- 50g of Demerara sugar
- 2 garlic cloves
- 1/2 tsp pickling spice
- 1/2 tsp black peppercorns
- 2 bay leaves
- 2l water
- 70g of muscovado sugar
- 4 sprigs of thyme
- 40g of English mustard powder
- 300g of mayonnaise
- salt, to taste
- 250g of milk
- 25g of butter
- 90g of egg yolk
- 175g of Lincolnshire poacher cheese, finely grated
- 3 tsp Worcestershire sauce
- Tabasco, to taste
- 50 Peter’s Yard Original sourdough crispbreads
- gherkins, finely sliced
- Lincolnshire poacher cheese, finely grated
- smoked paprika
- fronds of fresh dill
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