Saturday, March 13, 2010

Reuben Pizza!


About a month ago I saw some pork shoulder for sale. Country ribs, for about 5 bucks I got maybe 5 pounds. And on a whim wondered what would happen if I cured them the way one does corned beef. Lots of pepper, coriander, bay, juniper, pink salt, maple sugar. Sounding good huh? Into a ziplock and into the fridge. Then I forgot about it. I mean, the whole point of curing is not to use it after a week, but preserve it, right?

The first shot was a few nubbins poached for about 2 hours with shallots and celery. Gorgeously juicy and spicy. With my sauerkraut, scorched asparagus and a baked potato.

Then things went a little over the top. Why not shreds of meat, sauerkraut, gruyere mustard seeds on a pizza crust? Much the same as a Reuben. Absolutely delicious.




7 comments:

lostpastremembered said...

I am a little afraid of doing my own meat... but the reuben pizza looks amazing...and living in greater NYC... meat is quite good... I would love your recipe though???

Peter Hertzmann said...

What! No Russian dressing?

Ken Albala said...

A recipe, sure!

Take 4 or 5 big country spare ribs or pork shoulder (about 3 lbs.) and rub them with a mix of two tablespoons sea salt, 1 tablespoon maple sugar, sage, coriander, mustard seeds, dill seeds, pepper to taste. 2/3 teaspoon of pink salt (instacure #1). Let it sit in a ziplock bag in the fridge underneath something heavy. Then poach them barely covered in water with carrots, onion, celery and bay leaves. About 2 hours.

There is absolutely nothing to worry about curing meat at home. Especially since you're cooking this one.

Avanti.

Artemis Cooks said...

Looks delish! Kinda like Hunter's Beef, which is prepped in a similar fashion. But now I must try this!

Joanne said...

Thanks for stopping by my blog!

I love the idea of a Reuben pizza. It's so inventive and a great way to use up all of that leftover corned beef.

Foodycat said...

Thanks for visiting my blog, Ken! This looks like a fantastic use for the other piece of my pastrami, although doing another corned brisket is appealling too! I suppose it's just like layering your food on a trencher.

seersucker suit said...

I love this food so tasty and I'm craving.