Practical Homesteading

Tag: real food

  • From Brine to Sandwich: Homemade Corned Beef and Reubens from Scratch

    From Brine to Sandwich: Homemade Corned Beef and Reubens from Scratch

    Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thanks for supporting Practical Homesteading!

    This post wraps up my Homemade Reuben Quest—a three-part winter food adventure that’s taken me from fermenting garden cabbage (Part 1: Sauerkraut) to baking hearty rye bread (Part 2). Now, we’re bringing it all together with the grand finale: homemade corned beef and Reubens from scratch.

    No brisket? Still making corned beef!

    Winter is my favorite time for kitchen experiments. With the garden resting and more time indoors, slow food projects become a kind of therapy. For this one, I started with a 4‑lb sirloin tip roast from the freezer (thank you, Gruenberger Farms). My husband cleared fridge space, my son ground the pickling spices in our old mortar and pestle, and before I knew it, we had a full-family project underway.

    The Brine Recipe

    Here’s the exact brine I used (scaled for a 4‑lb roast):

    Bring the water to a simmer, stirring until the salt and sugar dissolve. Let it cool completely before adding the ground spices. Submerge the roast, topping off with water until fully covered.

    Refrigerate for 5–7 days, flipping the meat every 12 hours for the first two days. Then just let it rest quietly, soaking up flavor while you get excited for what’s next. Meanwhile, my homemade sauerkraut (three months in the making) waited patiently in its jar, ready for sandwich day.

    Slow‑Cooking Day

    After a week in the brine, I added 1 T of pickling spice and slow‑cooked the roast in my trusty crock pot (affiliate link) for about 6 hours on low, then—out of mild panic—bumped it to high for one more hour. The result? Perfectly pink, sliceable corned beef that made the whole kitchen smell incredible.

    A quick note on cuts: sirloin tip roasts are leaner than brisket, so they can dry out a little faster. Monitor the internal temperature and aim for 195–205°F—that’s when it turns fork‑tender and flakes apart beautifully.

    Tip: Slice thin and against the grain for tender, restaurant‑style results.

    Reuben Sandwich Night

    At last, everything came together. I baked a dozen Reubens for family and friends: slices of my homemade rye bread, topped with my fermented sauerkraut, this freshly cured corned beef, Swiss cheese, and a generous spread of Thousand Island dressing.

    They baked on sheet trays until golden, melty, and bubbling—comfort food perfection. Out of twelve sandwiches, only two made it to lunch the next day, and honestly, that’s the best kind of leftover.

    The Verdict

    Corned beef from a sirloin tip roast? Total success.

    It wasn’t brisket, but it was tender, flavorful, and easy enough to manage during a quiet January week. I’ll try a traditional brisket next time, but this experiment proved what homesteading always reminds me—resourcefulness beats perfection every time.

    From garden cabbage to bubbling sauerkraut, from sticky rye dough to crusty loaves, and now this hearty corned beef… this series has been such a satisfying food journey. Three homemade staples, one comforting sandwich, and plenty of lessons along the way. Have you ever tried curing your own meat or building a meal completely from scratch? I’d love to hear your most adventurous kitchen project in the comments below!

    Have you ever cured meat or tackled a big “from scratch” project? I’d love to hear what’s cooking in your winter kitchen!

    🥪 And if you’ve enjoyed my Homemade Reuben Quest, please like, share, and subscribe!

    Subscribers get first notice when the next homestead food series begins—plus practical tips for cooking, gardening, and raising kids on the homestead.

    Thanks for following along from sauerkraut to rye bread to corned beef—here’s to the next kitchen adventure!

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  • How to Make Homemade Rye Bread (Perfect for Reubens & Soups!)

    How to Make Homemade Rye Bread (Perfect for Reubens & Soups!)

    Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thanks for supporting Practical Homesteading!

    Last week, we started this Homemade Reuben Quest with garden-grown sauerkraut. This week, it’s all about the loaf that holds it all together—rye bread.

    I’ll be honest: rye baking isn’t my strong suit. I’ve made plenty of bread over the years, but rye feels like a different animal. It’s sticky, heavy, and doesn’t spring up quite like a soft wheat loaf. Still, homesteading is about learning as you go, so I decided to give it another honest try.

    The Recipe

    Here’s what went into my loaf:

    • 1½ cups warm water
    • 2 tablespoons honey
    • 2 teaspoons active dry yeast (affiliate link)
    • 2¾ cups bread flour (affiliate link)
    • 1½ cups rye flour (affiliate link)
    • 1 tablespoon vegetable oil (I used olive oil instead)
    • 1 tablespoon caraway seeds (I didn’t have any on hand, but they really do make a difference.)
    • 1¾ teaspoons salt

    The Process

    I started by mixing the warm water, honey, and yeast, letting it proof until bubbly and alive. Then in went the flours, olive oil, and salt—all combined using the stand mixer’s dough hook.

    The dough was wetter than what I’m used to, almost too soft to handle, but I resisted the urge to fix it. Bread teaches patience if you let it. I covered the bowl, set it aside, and gave the yeast time to do its work.

    Once the dough had doubled, I turned it out onto the counter, flattened it into a rectangle, and rolled it up like a cigar, pinching the ends to seal. For the second rise, I nestled the loaf into a bread pan (affiliate link) and set the pan inside a larger roasting pan (affiliate link)—a quick Dutch oven substitute that traps steam and builds a crisp crust.

    The bread baked at 425°F (220°C) for 20 minutes covered, then 10 minutes uncovered to finish.

    The Results

    The finished loaf came out a bit flatter than my usual bakes—rye just doesn’t have the lift of wheat—but the flavor made up for it. Deep and hearty, with a touch of tang and sweetness from the honey. The crust was firm but not tough, and the scent when I sliced into it… earthy, warm, and comforting.

    Even without the caraway seeds, it paired beautifully with my homemade sauerkraut and corned beef (coming next week!). The truth is, sometimes the less-than-perfect loaves are the ones that teach us most.

    Homesteading has a way of humbling you in all the best ways—it’s not about reaching perfection but trusting the process, one loaf at a time.

    Have you ever baked rye bread before? Did you use caraway seeds, or leave them out like I did? I’d love to hear your favorite blends, flours, or fermentation tricks in the comments.

    🥖 If you enjoyed this post, please take a moment to like, share, or subscribe!
    Every share helps our little homestead community grow. Subscribe to get next week’s post in your inbox—Part 3: home‑cured corned beef—and finish the ultimate homemade Reuben!

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