A special thank you to my friends from Rocky Mountain Organic Meats for providing BB&B with a beautiful cut of corned beef for these sandwiches… Truly the best of the best…. The flavor is like no other…absolutely delicious!
Looking outside, I can’t even believe that St Patrick’s Day is just a couple of weeks away….Unless there is a huge miracle, people will need snowshoes to participate in their celebratory parades. The snow is not going away…in fact, it’s getting worse! I’ve come to the conclusion that I will never see grass again.
There will be snow forever.
But I’m not here to talk about the snow…. I’ve actually been thinking a lot about the various holidays…and how different people celebrate differently… different holidays mean more to some people than others…
Like St. Patrick’s Day.
There will be people who don’t even realize that it’s St. Patty’s Day… nor will they care. There will be some people who wear green clothing…or a little shamrock pin in acknowledgment of that day (that’s me). And then…. There are the people who go all out…. I work with a man who epitomizes St. Patrick’s Day. He dyes his beard green. I’m sure he drinks green beer, and dresses all in green. I think I’ve even detected a hint of an Irish accent coming from him on that day! He truly lives for the Green…
Cities and towns prepare for this holiday…. Parades and celebrations…. Is it true that the Chicago River is dyed green? Do I have that wrong? Can you imagine that if it’s true?
And then there is the food… I wonder how many households will be eating corned beef and cabbage this year…. and I have to admit, I’ve never once eaten corned beef and cabbage. It’s not that I don’t like it… it’s just that I’ve never had the opportunity to try it, or the desire to make it. There is no reason behind that…except I just never thought about it…. and to be honest, if someone is going to hand me a corned beef to cook, I’m not going to throw it in a pot to boil.
Forgive me…all you lovers of corned beef and cabbage.
For I know not what I am missing.
But how can I miss the boiled stuff, when I choose to braise the corned beef instead?
When my friend Rod from Rocky Mountain Organic Meats sent me such a gorgeous piece of corned beef, I knew instantly that it just had to go into a sandwich. So… I braised it, and it turned out so tender, and so flavorful…that I’m pretty sure that braising is the only way I’ll ever prepare corned beef.
Just imagine that deep rich flavor from hours of braising… and now imagine that cut of meat of exceptional value, because it came from organic grass-fed livestock that is raised the old-fashioned way… with no steroids or growth hormones, no antibiotics, and no grain. The water, lush grasses, and fresh air from the Rocky Mountains guarantee that the results will be a lean and delicious beef that is higher in Omega-3 fatty acids, and gives me the confidence that I’m feeding my family only the best.
I don’t even think it was in the oven a full hour, before that flavorful aroma wafted through the house. Even fussy Mike came walking into the kitchen quite interested in what was going on in the oven, and he ultimately ate two sandwiches the first day, and another two from the leftovers the next! Served with my homemade potato chips… this would be a great meal for your St. Patrick’s Day celebration!
Life is good. It’s a “May you live a long life, full of gladness and health; with pockets full of gold, as the least of your wealth. May the dreams you hold dearest, be those which come true… The kindness you spread, keep returning to you (Irish Blessings)” kind of good.
- 3 lb corned beef brisket
- 2 tnsp olive oil
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- ½ cup water
- 1 small onion, quartered
- 2 cloves garlic, roughly chopped
- Rye Bread
- Swiss Cheese
- Thick sliced pickles
- Brown Mustard
- Preheat oven to 250 degrees.
- Heat the olive oil in a heavy pan or braiser. Add the corned beef to the pan, and sear on all sides until browned and crispy.
- Add the brown sugar, cider vinegar, water, onion, and garlic to the pan.
- Cover with a lid, and place in heated oven.
- Roast for about 2½ hours, or until tender.
- Let sit for 15 minutes. Let the corned beef cool, or serve it on the sandwich warm. Either way, it’s delicious!
- Slice the corned beef as thin or as thick as you like, and build your sandwich. I put the coleslaw on the bottom, added a generous helping of corned beef on top of the coleslaw, 2 slices of Swiss cheese on top of the corned beef, 2 thick pickles on top of the Swiss cheese, and a generous dollop of spicy brown mustard to top it off.
Please note that while Rocky Mountain Organic Meats provided the corned beef for this recipe, all content and opinions expressed here are my own. There was no monetary compensation for this post.
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