St. Patrick’s Day, FoodE style
Posted by by Julie Griffin, director of Lunds and Byerly's products
Tuesday, March 13, 2012
Each year, right around the time everyone starts dressing in green, I get quite the craving for those delicious Irish foods – Guinness stew, corned beef and cabbage and of course, my favorite, corned beef brisket Reuben sandwiches!
We have a tradition here at our corporate support office for this lucky holiday, just as many families around the globe have their own special traditions. Our talented food experience manager, Molly, whips up the entire office a piping hot batch of her famous Kobe corned beef brisket Reuben sandwiches. What makes this sandwich so special (besides Molly’s fantastic foodie flair)? Why the beef of course!
Waygu Kobe corned beef brisket is our very best ready for St. Patrick’s Day. This unique product is brined and cured with just the right amount of spice, but the key ingredient is the beef. What you’ll find is a succulent beef, laced with marbling for that unforgettable tenderness and fantastic taste.
We have worked hard to procure the great beef for this product. The beef originates in Japan, which is where our Waygu Kobe corned beef brisket gets its name: “Wa” meaning Japan, “gyu” meaning beef and Kobe referring to beef only from the Kobe region in Japan. Our new corned beef brisket is from some of the finest beef available in the world!
For those wanting to start a St. Patrick’s Day tradition of their own (or if you just have a hankering for a Reuben) here is Molly’s famous recipe.
Kobe Corned Beef Brisket Reuben Sandwiches
- 4 pieces Marble Rye Bread
- 8 ounces Lunds and Byerly’s Kobe Corned Beef Brisket (roasted or boiled according to package instructions, then sliced to desired thickness)
- 4 slices swiss cheese
- 1 small can sauerkraut, drained
- Lunds and Byerly’s Thousand Island Dressing
- Softened butter
Butter one side of each piece of bread. On 2 of the 4 unbuttered sides, place one slice of cheese, enough sauerkraut to your liking, 4 ounces of sliced corned beef and top with another slice of swiss cheese. Placing the cheese on the top and bottom keeps the bread from getting soggy during the grilling process.)
Top each with a piece bread, buttered side out. Heat a nonstick pan over medium heat and place the sandwiches in the pan. If possible, cover the sandwiches while they are in the pan. This will help warm the filling of the sandwich as it cooks.
When the bottom is golden and the cheese is beginning to melt, carefully turn the sandwiches, cover again, and grill until cooked to your liking. I usually try to warm my sauerkraut and the corned beef slightly prior to assembling. This helps ensure that the middle of the sandwich gets nice and hot. If you build it really big, it will take longer the warm through and you run the risk of burning the outside of the sandwich.
Serve with a side of Thousand Island dressing. If you prefer the dressing to be inside the sandwich, simply spread a little on top of the cheese before you put the sauerkraut on. You can also mix the dressing with the sauerkraut.