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Reuben crispbread canapés

  • Canapé
  • medium
  • Makes 50 canapés
  • 60 minutes, plus 48 hours to brine and 5 hours braising time

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Ingredients

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Salt beef brine

Salt beef cooking

English Mustard mayonnaise

Lincolnshire poacher sauce

  • 250g of milk
  • 25g of butter
  • 90g of egg yolk
  • 175g of Lincolnshire poacher cheese, finely grated
  • 3 tsp Worcestershire sauce
  • Tabasco, to taste

To finish

  • 50 Peter's Yard original crispbreads
  • gherkins, finely sliced
  • Lincolnshire poacher cheese, finely grated
  • smoked paprika
  • fronds of fresh dill
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Method

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1
The brisket needs brining for 48 hours and then slow-cooking for 4–5 hours, so ensure you leave yourself enough time. Begin by making the brine. Place the salt, sugar and spices into a pan with 500ml of water and bring to the boil. Stir to ensure the salt and sugar has dissolved then remove from the heat and pour in the remaining 1.5l cold water
2
Ensure the brine has completely cooled before submerging the brisket in it. The beef should be fully submerged. Leave to brine in the fridge for 48 hours
3
After 48 hours, preheat an oven to 150°C/gas mark 2. Lift the beef out of the brine and rinse under cold water. Place in an ovenproof pan with the sugar and thyme, cover with water and place a lid on the pan. Slowly braise in the oven for 4–5 hours or until nice and tender. You can either do this in advance, keeping the cooked beef in the fridge until ready to serve, or get on with the rest of the recipe if planning to serve the canapés on the same day
4
Once the beef is tender, remove from the cooking liquor and cool before very finely slicing (use a meat slicer if you have one). Dress in a little olive oil and flaky sea salt just before serving
5
To make the mustard mayonnaise, simply whisk the mustard powder into the mayonnaise. Taste and season with salt if needed. Transfer to a piping bag
6
Finally, make the Lincolnshire poacher sauce. Heat the milk and butter in a pan whilst you whisk the egg yolk until thick and pale. Pour the heated milk over the yolks and whisk, then return to the pan and gently heat whilst constantly stirring until it coats the back of the spoon.
  • 250g of milk
  • 25g of butter
  • 90g of egg yolk
7
Bit by bit add the grated cheese and stir until melted. Pass through a fine sieve if needed and add the Worcestershire sauce and Tabasco. Taste and season. Keep the sauce warm but on a very gentle heat to prevent it from splitting
  • 175g of Lincolnshire poacher cheese, finely grated
  • 3 tsp Worcestershire sauce
  • Tabasco, to taste
8
To assemble the canapés, lay the sliced beef on top of the crispbreads in waves along with some gherkin slices. Pipe on a few dots of mustard mayonnaise and then drizzle over a little of the warm cheese sauce on top. Finish with a sprinkle of grated cheese, a pinch of smoked paprika and a sprig of dill
  • 50 Peter's Yard original crispbreads
  • Lincolnshire poacher cheese, finely grated
  • smoked paprika
  • fronds of fresh dill
  • gherkins, finely sliced
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Reuben crispbread canapés

 
 

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