|« Easter 2007||Corned Beef and Cabbage Buono Sanctus Palladius »|
Or tomorrow's leftovers today - which is somewhat of an in joke. A company where we worked, changed its name to Nextira One. My partner, who is Philippina, thought this was very funny as tira is Tagalog for leftovers, so we figured that next tira one would be tomorrow's leftovers today. Not a great slogan for a VAR.
Anyway, back to the solution for what do to with all that leftover St. Paddy's day corned beef, cabbage and potatoes. These are very simple recipes.
Corned beef hash is easy to make. Cut about a pounds worth of corned beef from the left over chunk. I use a mezzaluna, but you can use a chef's knife, or even a food processor. Mince the meat very fine. For the potatoes, you could use the leftovers from yesterday, but I prefer to keep those for the bubble & squeak below. I also like to fry my hash very crisp. Both these criteria lead me to grate potatoes as for latke. Using the wide holes on a box grater, grate long strips of potato into a bowl. For one pound of corned, beef, I use two potatoes. Squeeze as much water as you can from the potato strands. You'll be amazed how much comes out. Mix the dry strands of potato with the minced beef. Mince two slices of sweet yellow onion [or not, or more if you like], and, over low heat, in a tablespoon of oil, butter or bacon grease, sauté until the onion is just transparent. Add the meat and potato mixture to the pan, stirring in the onion. Pat the mixture down evenly. Raise the heat to medium or medium-high. Crisp the hash on one side, flip, and crisp on the other. I like to serve it with poached eggs and the Irish Soda Bread from yesterday.
Also very simple, and like the hash, using some sweet yellow onion, is optional. Cube the leftover cabbage and potatoes from yesterday. Heat a heavy pan over a medium-high flame. Sauté some diced onion, if you like. Mix the cabbage, potato and onion in a bowl, and smash it down and flatten into a large pancake. Crisp on each side. This can be served with the corned beef hash, or on its own, as a side dish, or with eggs. I like it with sausages or bangers.
The Reuben is a wonderful sandwich. The best that I ever had was at the Hawk & Dove in D.C. Oh, it just struck me. When we're presenting at Campus Technology 2007 this summer, I may be able to get back there. [Hey, Cos, is the H & D still there? You, Bunkey and I went there with Father Paul a couple of decades ago.] Now, I'm excited.
Lean corned beef, and a great pumpernickel or rye bread make the Reuben. You don't know what a Reuben is? Let me explain. A Reuben is a grilled deli sandwich, made on rye, sometimes pumpernickel bread, with Russian dressing on the inside of both slices and butter on the outside, piled high with corned beef, sometimes pastrami, sauerkraut and swiss cheese, and grilled until the cheese melts, the bread is crunchy, and the meat and kraut are hot. I've seen some places that don't have a grill offer a steamed Reuben. Don't order it. Don't order anything from such places - just leave.
Here's my version.
You can always serve this with bubble & squeak, but I can't eat more than the sandwich
I bought a whole brisket of corned beef, and have enough for a week's worth of hash, bubble & squeak and Reubens. I hope that you do too. If not, Betty's Ocean View Café in Berkeley and the various Max's spun off from Max's Opera House in San Francisco, have good corned beef hash and Reuben sandwiches respectively. The only place I know of that served bubble & squeak was the English Tea House in El Granada - gone now though. /sigh Wherever, however, enjoy.
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