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All About Corned Beef! from Parkside Eatery

Updated: 03/02/2014 10:25 AM
Created: 03/02/2014 9:09 AM WNYT.com

 All About Corned Beef!

From Park Side Eatery

Corned Beef comes from the Brisket of beef animals.  At Park Side Eatery we use Premium Angus Brisket.  We dry cure our brisket for 14 days.  At this point there is a choice to be made.  If we wish to make Irish Corned Beef we will simmer the brisket for many hours until it is very tender.  If we choose to make Jewish Corned Beef we will half smoke then steam the brisket.  The different methods produce different types of corned beef each allowing for fantastic meals and sandwiches.

NYC Corned Beef Reuben:

Makes 2 sandwiches

4 slices quality rye bread

8 slices quality Swiss Cheese

Brown Spicy Mustard

1 lb knife carved Jewish Corned Beef, warm

2/3 Cup Sauerkraut, warm

·        Place lightly buttered rye bread onto griddle pan or Panini grill. 

·        Spread each slice of bread with liberal amounts of mustard, place 2 slices of cheese on each slice of bread, place ½ lb of corned beef on 2 slices of the breads

·        Allow to grill for several minutes. 

·        Press for a few moments, remove to a cutting board, carefully slice in half and serve!

Traditional Corned Beef Reuben:

·        Follow above recipe replacing mustard with quality Russian dressing.

Corned Beef Rachel:

·        Follow above recipe replacing mustard with quality Russian Dressing and substitute cole slaw for the sauerkraut.

Horseradish Corned Beef Reuben:

·        Follow above recipe replacing the mustard with one slice of bread spread with Russian dressing and the other slice with fresh ground horseradish. 

Irish Corned Beef Reuben:

This recipe uses boiled corned beef.  The quick sauerkraut is fresh and flavorful but if time is an issue quality store bought sauerkraut can be substituted.

4 slices quality rye bread

8 slices quality Swiss Cheese

Horseradish Sauce, recipe follows

1 lb knife carved Irish Corned Beef, warm

2/3 Cup Quick Sauerkraut, warm

·        Place lightly buttered rye bread onto griddle pan or Panini grill

·        Liberally spread each slice of bread with horse radish sauce, top with 2 slices of cheese on each slice, place ½ lb of corned beef on 2 slices of the breads.

·        Allow to grill for several minutes. 

·        Press for a few moments, remove to a cutting board and carefully slice each sandwich in half and serve!

Horseradish Sauce:

1 pint of sour cream

1/2 cup fresh ground horseradish

1/3 cup Hellmann’s mayonnaise

·         Mix well.  Store in fridge.

Quick Sauerkraut:

1 small head red cabbage, sliced ¼ inch

½ cup white vinegar

½ cup water

1 clove garlic, minced

1 teaspoon kosher salt or ½ teaspoon table salt

·         Place all ingredients in large pot and simmer over medium low heat until cabbage is tender.  Stir and check liquid lever frequently.  Add small amount of water if cabbage needs more simmering and liquids are absorbed.  Store in fridge. 

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