About this time every year, St. Paddys Day starts to loom. Green beer, corned beef and cabbage, Irish stew starts to pop up at eateries all over town. As I do not have a drop of Irish blood in me(I'm not even Catholic!), I usually scratch my itch for corned beef in the form of a home-made Reuben sandwich! I hear the Catholics are in a bit of a quandry this year, as St. Pats' Day falls before Easter, making alot of Lent vows pretty hard to keep! I take a 3lb. package of corned beef(not cooked, but cured) simmer it in beer and spices for about 3 hrs. and let it cool for slicing. My Reuben will consist of thinly sliced corned beef, Swiss cheese, sauerkraut(cooked,squeezed dry, and chopped!) with a modified Thousand Island dressing dressing, light rye bread, all grilled until golden and cheese is melting.
Today it works out I will have a home for the left-overs in the form of a Reuben Tortilla Roll-up. Chopped, cooked corned beef, shredded Swiss cheese, cream cheese, chopped sauerkraut, Thousand Island dressing, extra pickle relish, horseradish, and a little dab of sweet hot sauce,(mixed thoroughly) make a great filling for these small, handy appetizers. Spread on a few torillas, rollup into a tube shape( semi-loosely!), place seam side down in a flat container and refidgerate for 2 hrs. Slice into round, bite-sized treats 3/4" and chill them wrapped,until needed. If you're short for time, just make the filling, use as a spread on crackers(RyKrisp!)or bagel chips. We have to go to a little "bring an appetizer" party tonight, and this stuff is usually pretty popular..
24 comments:
Oh how much do I LOVE corned beef, be if thinly sliced from the deli counter in ASDA or thickly sliced from a tin in the cupboard.... my lads HATE IT lol but I love it in a sarnie made from granary bread spread with real butter then thick sliced corned beef and dollops of brown sauce :)....
My Jacob loves anything in wraps... except for corned beef lol.....
X
I love corned beef and cabbage, and your leftover creations look equally appetizing!
marmy-Corned beef-good corned beef, is great with horseradish,coarse grained mustard, or sauerkraut!
dana- I'll probably have some Irish stew for St. Paddys', now that my corned beef itch has been scratched!
hot horseradish and spicy brown mustard on fresh rye with a few leaves of steamed cabbage make my sandwich.....
OMG! I would be in heaven eating that! I may have to try that in a GF tortilla. Mmmm.MMMM.Mmmm.
Having not given up good eating for Lent, I might just follow your instructions here and create a similar feast.
that partie's at my house, right? ;)
I'm not Catholic either, so bring it on!
I love corned beef. I make it more than once a year too...cause I make the meanest Rueben sandwiches in the world. You'll love them.
I take two slices of rye bread and smear them with Russian dressing on both sides. I put them both on plate that can be placed in the oven. Open sandwich-like. I place thinly sliced corned beef on top of the rye bread(lots of it), then i pile the saurkraut on top of that...then the swiss cheese...lots of that too..lol. Place it in the over and let the cheese bubble. and there ya go...Rueben mountains!!!
DogB- You live in Deli Central! Your ingredients available have to be the best..
andie- They got gone at the party, and I hate to bring home left-overs!
annie- I always give up smoking for Lent. Oh yeah, better tell you I've never smoked...
Beth- You have the party, me and Dog will take care of the appetizers..
odat- That does sound great! I actually add some things to the Thousand Island to help it resemble Russian dressing..
Ah, corn beef... let me relish the thought... one of our family's favorite foods. Unfortunately we don't raise cattle. Our solution is we figured out how to corn pork. It almost tastes as good. But not quite. :} Sadly my kids like corn beef, lobster and bacon. I tried to teach them these things tasted terrible but they just won't listen to me! :)
Walter- Pig meat is something I care for more than I should- I'm a KCBS sanctioned judge, and a BB-Q cook who can make many people happy!
MWM's favourite corned beef recipe is 'Beef in a blanket'. This is like toad in the hole only you used thick slices of corned beef spread with mustard instead of sausages. Served with thick onion gravy it's delicious!
I can eat just about anything but for some reason, I just don't like corned beef and cabbage.
Ake- I love you dearly, but I really must experience your country some day- just to know what the heck you're talking about when it comes to food! XXXOOO-Big time! I think marmy was trying to explain this treat, or a version of it!
Green beer, corned beef and cabbage Ya ya!!!
har- It's okay, but have you ever had a good Reuben? Happy Mouth Time!
rog- Even Hollanders like me get to be Irish for one day!
i ADORE corned beef. i even love corned beef hash in a can. tha'ts right...hard when you're a veghead. oh well.
I adore corned beef and cabbage...with lots of spicy mustard and horseradish. YUM!
LOL you don't know what Toad in the Hole is then?
It's sausages surrounded by Yorkshire Pudding mixture (batter), so for Beef in a Blanket you use thick slices of corned beef instead of Sausages! Watch a video of how to make toad in the hole here http://www.videojug.com/film/how-to-make-toad-in-the-hole
good idea with the Reuben Roll Ups--Tavo would go nuts on those!
i LOVE corned beef!!! i love corned beef hash. mmmmm. i fee like it's a very particular taste, no? anyway, this sounds so good.
Tanya- I once fed that canned stuff to my kid who would eat anything! He accused me of feeding him cat food... Even a joke-loving bastard like me felt bad....
mcihelle- You and I must dine together someday!
Ake- My English cookbook says it's link sausages cooked, scrambled eggs with some flour poured over it and baked until set.. How in the Heck did you people come up with the name "Toad in the hole"???
Lini- Try them next munchie party- you will be the "Belle of The Ball"!!
Pink- I want to cook for you someday, just to see how much you can actually hold!
Even though it gives me some horrid gas I love me some corned beef!
I don't know who wrote that cookbook but it wasn't Delia Smith! According to legend it got it's name thus: "In medæval times meat was in short supply. Residents in some impoverished villages, particularly those in areas such as the Carrs regions around selby, took to eating frogs and toads. They would often supplement the protein with a baked mixture of powdered grains to protect the delicate meat from the heat of the fire. Children and the poorer members of the comunity would be given the remnants of the baked grain coating and be required to extract the "toad from the hole". Watch the video and have a go, then let me know what you think. x
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