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Tag Archives: corned beef

  • Adventures in Home Charcuterie: Corned Beef, Part 3- The Reuben Sandwich

    February 23, 2012

    3 Comments

    If you want to cook and write about food, it is good to have kids. They lack the same “filter” as most adults and if they don’t like a dish they let you know, often in crushing detail. Such was the case with our Reuben Sandwiches. We had a lot of left over corned beef and I was excited to make the Reubens, but as it turns out details really matter, particularly in a classic sandwich like the Reuben.

    Our first batch, while good, had some “issues”. And Sam, our eldest, let me know about it. “The meat is too stringy” and “needs more sauce and kraut”. He thought the flavor was good but I lacked in execution. He was right. I did not cut the meat completely across the grain, and I discounted that Reubens are messy and a lot ends up on the plate. What makes the Reuben so good is the perfect bite; tangy rye bread, nutty swiss cheese, creamy sauce, tart and crunchy kraut and tender, salty beef. This version did not deliver the “complete” bite. Fail (small, but still a fail). But the good thing about making 5 pounds of corned beef, is that you have enough to try again. Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Dinner, Home-Cured Meats, Lunch / Salads / Sides Tags: corned beef, family cooking, making reuben sandwiches, reuben sandwich, reuben sandwiches, sandwich, shake shack
  • Adventures in Home Charcuterie: Corned Beef, Part 2- Corned Beef and Cabbage

    February 22, 2012

    5 Comments

    Corned Beef and Cabbage

    Well, let’s get right to it. Corned beef is worth doing at home. It is tender and tasty, and the pink color is fun as well. The salt and spices are very smooth and integrated with the brisket. Much better than any store-bought corned beef I’ve had. Making something like this at home sort of feels like alchemy, the creation of something special from average ingredients. Charcuterie, I am finding, is tasty alchemy at home. Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Dinner, Home-Cured Meats, Lunch / Salads / Sides Tags: corned beef, corned beef and cabbage, pickling spice, reuben sandwich, reuben sandwiches, traditional corned beef and cabbage
  • Adventures in Home Charcuterie: Corned Beef, Part 1

    February 16, 2012

    2 Comments

    In five days this brisket will become corned beef

    Having had a success with Michael Ruhlman’s homemade bacon recipe we decided to buy his book Charcuterie and start curing, drying and pickling at home. This is a “farm”, after all, we might as well try act like it. We already pickle a lot of our veggies, but will expand into fermentation and preservation. We are making bacon on a regular basis and experimenting with different cures and smoke (trying maple bacon and applewood smoking this week). But as St. Patricks Day is next month we figured we should try and make our own corned beef for corned beef and cabbage. (Before you even say it, I know that “nobody eats corned beef and cabbage in Ireland”. But, so what? Its good, their loss.) Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Dinner, Home-Cured Meats, Lunch / Salads / Sides Tags: charcuterie, corned beef, family cooking, home charcuterie, home curing, michael ruhlman

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