I love holidays they are an opportunity to have fun in the kitchen. What is the story of St Patrick? It seems to be anyone's guess, check out this video from the history channel
http://www.history.com/topics/st-patricks-day/who-was-saint-patrick/videos/bet-you-didnt-know-st-patricks-day. You will notice, there is really no mention of food traditions, this is the part that is Americanized. I find it fun with children to add food to holidays, my kids will forever relate Reuben's with Saint Patrick's Day.
I am stepping out of my comfort zone this year and I am roasting Corned Beef instead of using deli corned beef slices. For over 20 years, it has been my tradition to prepare Reuben Sandwiches and lime jello with pears. Other items include potatoes ( baked fries are always a hit), and for dessert, lime sherbet or mint chocolate chip ice cream.
Since the holiday lands on Monday, our menu will be simple, Reuben Sandwiches, baked French fries, Vegetable Pasta Salad and for dessert, mint chocolate chip ice cream.
One thing is for sure, we have made it a fun food tradition at our house! I put a German, Nebraska twist on the Corned Beef with the Reuben sandwich. Story has it that a. Lithuanian immigrant from Omaha Nebraska created the now Nebraska famed sandwich, the Reuben. Here is the basic recipe:
Reuben Sandwiches
Ingredients:
Rye Bread
Corned Beef, sliced thin
Swiss Cheese
Saurkraut
Thousand Islaned Dressing
Soft Butter
Directions:
1. Spread one side of bread with soft butter. On opposite side, place 2 to 3 slices of warmed up corned beef. Spread about 1 to 1/2 tbs. sauerkraut on meat, then spread about the same amount of thousand Island on top of meat and sauerkraut. Top this with second piece of bread with butter spread on outside part of bread.
2. Grill as you would a grilled cheese sandwich until the Swiss cheese is melted.
So easy and so very good! I have some of us who like a lot of sauerkraut, others who like just a tiny bit and the same holds true with the dressing, so be creative and do it to your own liking.
I mentioned at the beginning that this year, I roasted my own corned beef. Each year, it's the same story, I go on a mission to buy deli corned beef and it is extremely expensive. I reason we only do it once a year. Well, this year, common sense kicked in. I looked at the whole corned beef and I could get it for $2.79 a pound versus $4.99 a pound for the delis slices. So, I am roasting it myself. Here is the link to the recipe I am using, http://www.food.com/recipe/baked-corned-beef-brisket-410347. I followed it very closely. I used my coffee grinder to grind the seasonings, I added the other spices that the recipe suggested as well. A quick food safety note, you do not want to rinse meat unless recipe asks you too. When you rinse meat, it is the equivalent of giving the meat a bath in bacteria. With the corned beef, I could see that you really need rinse the meat. It's package has a lot of liquid and it seemed a bit slimy, so I did a quick rinse, I rapidly rubbed the meat with the seasoning and put it in the oven right away. I am roasting the meat the night before and refrigerating so the meat will stay together when I slice it for the Reuben sandwiches.
Pan with foil ready for the roast, I made foil hang over on edges as half way through cook time, the edges will be folded over for a loose covering.
Meat has had a quick rinse and dry, rubbed down with seasoning mix.
Roast placed in pan fat side up. Put in 275 degree farenheit oven for 2 hours.
After 2 hours, fold foil over the meat, leaving some vent holes for steam to escape.
After 2 hours, temp meat in the thickest part of the meat, it should be at least 165 degrees Fahrenheit.
I leave you with my favorite Irish Blessing:
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
