Recipe of the month – East River’s Reuben Benedict bagel

George Bennett, head chef at Allerton Road’s East River, shares his recipe for the restaurant-bar’s signature Reuben Benedict bagel – inspired by New York’s famous delis.

INGREDIENTS

• 200g salt beef
• One bagel
• 50g Swiss cheese
• Hollandaise sauce
• American mustard
• Two poached eggs
• 25g paprika
• 25g parsley
• Pinch of black pepper
• 250ml beef or chicken stock

COOKING THE SALT BEEF

1. Preheat oven to 190°C.
2. Rinse the beef brisket in cold water to wash off any excess salt and pat down with a tea towel until dry. Trim any excess fat from the brisket and heavily season with sea salt, black pepper and paprika.
3. Place the brisket in an oven tray, add 250ml of beef/chicken stock and cover with foil.
4. Cook at 190°C for two hours.

REUBEN BENEDICT

1. Toast one bagel evenly and place a layer of sauerkraut on either side, served open.
2. Once fully cooked, use 200g of sliced salt beef and reheat under a grill. Melt 50g of Swiss cheese onto the beef.
3. When the cheese has melted over the salt beef, place this on top of each half of the bagel and sauerkraut you prepared earlier.
4. Add the poached eggs, and cover with fresh hollandaise sauce. Garnish the dish with a pinch of paprika, chopped parsley and black pepper.

George Bennett, head chef at Allerton Road’s East River

GIVE GEORGE’S RECIPE A GO AND POST THE RESULTS ON INSTAGRAM! TAG US @YM_LIVERPOOL

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