Corned Beef for St. Patrick’s Day and Then…

May your pockets be heavy and your heart be light,
May good luck pursue you each morning and night.
~Irish Blessing~

Reuben sandwiches with Russian dressing, neighbor John’s homemade sauerkraut and the rest of the usual suspects…This year I changed my corned beef “corning process” basically  doing a dry rub and sealing in food saver bags for a week which was easier for me than the huge vat of brine solution to deal with.  An easy flip every day for the brining time was all that was needed.  The recipe from Kenji-Lopez -Alt over at “serious eats” resulted in the prettiest corned beef that I’ve made color wise and with that said, I will not use the Instant Pot again for anything but store-bought corned beef.

I tossed a piece of mine into the pot  (yes, paid attention to related cooking times and at the recommended time and an overnight cooling period, the beef sliced easily, but there were too many shreds of beef, good for hash etc., but not to my liking, so I cut the recommended time back by 10 minutes, still the same issue.  I managed to slice what I needed and then went to the store for an “emergency” corned beef already prepped and just a short time away from serving from the Instant Pot.  In the end mine was beautiful, the other was as expected, Ho-hum pale red or pink whatever color it was.  Both were very good corned beef briskets for our celebration and as always the braised cabbage was fantastic…this year the carrots were cooked in carrot juice etc.my favorite version next to carrots Vichy.

The sandwiches were a bit of a gathering of leftovers including the horseradish sauces, German mustard added to half of the sour cream, cream and horseradish sauce that I make.  I made a Russian dressing adding some of the sauce instead of a Thousand Island dressing normally used for reuben sandwiches.  I saved some of the sauce to spread on the inside of the bread and buttered the tops that were to be toasted.  Start a sandwich layer with a slice rye, a slice of Swiss or baby Swiss cheese, top with corned beef, drizzle a little dressing, add a layer of sauerkraut, another drizzle of dressing finally add another slice of cheese top with buttered bread slice.  Toast in pan, Panini maker or griddle…serve with any leftover dressing or sauce and fabulous “cold oil” fried French fries to sauce dunk.

I hope that everyone had a fantastic St. Patrick’s Day and next…corned beef hash!

 

 

 

 

 

 

 

 

 

 

http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html

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