ROOTS, WINGS AND CORNED BEEF

              For so many reasons, I look forward to this time of year. Usually I am looking forward to warmer weather and  spring flowers, however, the winter weather has been so warm that I am feeling springtime already.
 

               The holidays, oh those delicious holidays that are coming up...that is what I have been thinking about. To celebrate Saint Patrick's Day, the supermarkets always have big sales on corned beef. Going back to my Jewish roots, I have to say that I always liked a good corned beef sandwich from the deli, and when I started working in New York, there was always a corned beef sandwich on the menu, especially at this time of year. 

               The first time I went out with my husband, before we really knew each other, we found ourselves at a diner. It was late at night and I was not so concerned about impressing him because I thought we would be good friends, just good friends...not a couple. I ordered a Ruben.
 For anyone who might be unfamiliar with diner food, a Ruben is a corned beef sandwich made with swiss cheese, sauerkraut, and russian dressing on toasted rye bread. Not realizing at the time that the man I was dining with was a total foodie, I was impressing him with my appetite.

               As a rule, corned beef can be pretty pricey, however, if you check the supermarket circulars right now, you will start to see it on sale.
So this is the time of year that I like to buy a great big cut of meat, I rinse it off with cold water, add it to my biggest Le Creuset (any very heavy pot will do), sprinkle in the packet of pickling spices included and let it simmer all day. You do have to skim the scummy foam from the top initially, but then it simmers...all day long.
 Now, if it was Saint Patrick's Day, I would lift out the meat at the end of the day and add some peeled potatoes and carrots, and a few wedges of cabbage to the pot to boil, however, this is just a regular every day kind of day in February. I will lift the meat from the pot, slice it up and pile it high of the best rye bread that I can find. I might even add some store-bought coleslaw as a side dish. 

                 It all brings me way back to those roots...year after year, after year. Delicious roots!

This post is being linked to Designs by Gollum which is also known as Rattlebridge Farm for Foodie Friday.

♥, Susan 

Comments

[HappierThanAPigInMud]

I'm already looking forward to St. Pat's corned beef! I didn't make it one year and my son was heart broken. Never again:@)

[Cuisine Kathleen]

I love Rubens. I looked at corned beef today in BJ's still high. The supermarkets here start having it on sale in March.
I am Irish, but corned beef isn't a traditional Irish meal. My bil was born in Ireland and he never had it till he came to NY as a teenager.
Have a great weekend!

[Carol @ Always Thyme to Cook]

Nothing like a good corned beef sandwich. Now you've gone and given me a Reuben craving! Yours looks so good.

[Susan]

Even though I don't eat red meat, your corned beef photos made my mouth water! Looks absolutely delish. Have a great weekend!

[Louise]

Cute story, Susuan...Oh to have a New York Reuben resting in my hands. How awesome would that be!!! (just as good as a hot pastrami:) I can't wait to make corned beef just so Marion & I can revisit New York and a delicious Reuben sandwich right here in central PA!

Thanks for sharing...

[Wandering Thought]

I totally forgot about this meal, and celebrate St. Patrick this year. I was so busy at the dentist's office with my mother. However, I'm going to make one this week.