Alright, let’s talk about this corned beef thing, you know, the corned beef special. I ain’t no fancy chef or nothin’, but I know what tastes good, and corned beef, that’s good stuff.
First off, what is it? Well, it’s beef, but not just any beef. It’s been, uh, cured, they call it. Means they soak it in somethin’ salty, makes it last longer, I guess. And it gets this pink color, kinda pretty, ain’t it? They say it’s got spices too, but I ain’t never really figured out what all they put in there. All I know is, it tastes good.
Now, there’s different ways you can eat this corned beef. My favorite? A corned beef sandwich, plain and simple. You get yourself some rye bread – that’s the dark, kinda sour-tasting bread, you know? Then you slap on some corned beef, nice and thick. And mustard! Gotta have mustard. Some folks like that yellow mustard, but I prefer the brown kind, the spicy one. Gives it a little kick.
But then there’s this other sandwich, they call it a Reuben. It’s like a fancy-pants corned beef sandwich. They put the same stuff in, the corned beef and rye bread, but then they go and add all sorts of other things. Sauerkraut, that’s that sour cabbage stuff. And cheese! Melty cheese. And some kinda pink sauce, they call it Russian dressing. It’s alright, I guess, but sometimes all that extra stuff just gets in the way of the good corned beef taste, ya know?
- Corned Beef Sandwich: Rye bread, corned beef, mustard. Simple and good.
- Reuben Sandwich: Rye bread, corned beef, sauerkraut, Swiss cheese, Russian dressing. A little fancier.
Now, cookin’ this corned beef, that’s another story. You can buy it already cooked, at the store, all sliced up and ready to go. That’s easy. But if you wanna cook it yourself, you gotta be patient. It ain’t somethin’ you can just throw in the pan and fry up quick. You gotta cook it low and slow, they say. Means you gotta cook it for a long time, over low heat. That way it gets tender, not tough and chewy. You can simmer it on the stove, or put it in one of them slow cookers. Takes a few hours, but it’s worth it.
And don’t forget the pickle! A good corned beef sandwich always needs a pickle on the side. Not one of them sweet pickles, mind you. A good sour pickle, the kind that makes you pucker up. It cuts through the richness of the corned beef, makes it taste even better.
So, there you have it. My take on the corned beef special. It ain’t nothin’ fancy, just good, honest food. Whether you like it simple on rye with mustard, or all dressed up in a Reuben, corned beef is a tasty treat. Just remember to cook it low and slow if you’re makin’ it yourself, and always have a pickle on the side. That’s all there is to it.
And let me tell ya, it ain’t just for fancy folks in the city. We eat it out here in the country too. It’s good food for hard workin’ people, fills ya up and keeps ya goin’. So next time you’re at the store, grab yourself some corned beef. You won’t be sorry.
And another thing, you can put it on a salad too! Just cut it up and throw it on top of some lettuce. Makes a right fine meal, especially in the summertime when it’s too hot to eat anything heavy. Just sayin’, there’s more ways than one to enjoy this here corned beef.
But listen to me, rambling on about corned beef. It’s just somethin’ I know a little bit about, ya know? Been eatin’ it for years. And it ain’t never let me down.
Key takeaways about corned beef:
- It’s cured beef, with a salty and spiced flavor.
- You can eat it in a simple sandwich with mustard, or in a Reuben with sauerkraut and cheese.
- Cooking it low and slow makes it tender.
- Always serve it with a pickle!
Tags: corned beef, reuben sandwich, rye bread, mustard, sauerkraut, cooking, deli, jewish food, lunch, simple recipe
