It's that time of year again. When everyone is Irish, green beer is a thing, and every joint in town is serving some version of corned beef and cabbage. It's a dish held near and dear to Irish Americans everywhere. Created here in the States by the Irish working class. Using beef and cabbage to replace ingredients that they could not afford here. Brine some brisket, boil it up with some cabbage and whatever root veggie you could get your hands on, and Voilà! a cheap and easy dinner was born. Enough to feed the entire clan.
Ok, ok, ok, I digress. Enough with the background. No matter where it came from, it's a St. Paddy's day American staple. One problem though; Does it need to taste like greasy boiled ham and smell vaguely like stinky feet? Can it be taken to a whole new level and possibly be enjoyed by leprechauns and laymen alike?
Well, póg mo thóin if you think it can't!
Let's start with the meat. How about some local beef brisket? Let's take that and let it sit in our house made brine for a full week. (slow and steady guys) Next, let's beer braise that fully brined and boiled brisket and lock in all those delicious juices and flavors. Are we celebrating the Irish or what? Now your talking!
This is how corned beef is done at The Steer. Of course you can go the traditional route and order it as an entrée off the specials menu. It's served as thick cut slabs that are tender, juicy, and flavorful. It is served with steamed cabbage, carrots, and rye bread toast (natch). Believe me,it does not disappoint.
However, my personal favorite way to enjoy some good corned beef is on a Ruben. I know, I know, you can get a Ruben any day of the year at many establishments, but The Steer's Corned Beef Ruben Sandwich is a whole level above the rest. The beef is shaved thin (it melts in your mouth!) and it is layered with tangy sauerkraut, swiss cheese, and sweet and savory thousand island dressing. All this goodness is of course served between 2 slices of buttered and griddled house made rye bread and served with fresh cut fries. Did I mention that the rye bread is house made? Yes, we make our own bread! It is made fresh at our local downtown facility, E.A.T Market, located in the Clinton Bailey Market.
Honestly, I am never disappointed biting into one of these suckers. The bread is browned and crisped to perfection, the cheese has a great melt to it, the sauerkraut and the dressing play so nicely together and really make that succulent shaved corned beef sing.
Now pass me the napkins, pour me a pint, and stop talking please. I need to be alone with my sandwich....