Corned Beef Sandwich: Honey, Mustard & Grape Seed Oil Slaw

Yes we are approaching that time of year that those of us that are not Irish, become so on St. Patrick's Day.  I will be making my corned beef & Cabbage dinner, just like Mama did.

Bit Irish

Mama always made us corned beef and cabbage on St. Patrick's Day and she made sure to make enough corned beef so we could have sandwiches the next day.  Mama and the rest of the family have always loved thousand island dressing, so they would make a reuben sandwich.  I just made mine by adding mustard, tomato and lettuce.  As I grew up my taste also grew up and so I came up with this recipe that takes in to account, all the tastes of the corned beef sandwich I had growing up, just in a more mature way.

Ingredients

This recipe will make 4 sandwiches.

2 pounds corned beef

1/2 head cabbage (small)

3 tomatoes (depending on the size)

1/2 cup grape seed oil

2 1/2 tablespoons ground mustard (I like to use course mustard)

1 tablespoon honey

1 teaspoon fresh cracked black pepper

1 Tablespoon salt

8 slices of rye bread

I prefer to use rye bread but, use what 'you' like when making a corned beef sandwich.  Also, if you would like to use more corned beef than I suggested, be my guest and who could blame you.

Sweet & Spicy

Slice your cabbage fairly thin, add to a colander, sprinkle with salt, toss and set aside for thirty minutes.  In the meantime slice your tomatoes and set aside.

In a medium size mixing bowl add, mustard, honey, grape seed oil, cracked black pepper and mix well, set aside.  When thirty minutes are up, rinse your cabbage with 'cold' water and drain well.  If you have a salad spinner, spin it well or if not, take a towel or some paper towels and get off as much of the water as you are able.  Add your cabbage to your dressing and mix well.

The Grain

I allow my slaw to sit on the counter for 30 minutes before using, it allows time for all the flavors to mix and mingle.

You can use deli corned beef and it will still turn out to be a good sandwich but, to make it great sandwich, make your own corned beef and you slice it.

Remember to 'always' cut against 'the grain' and make your slices thin, you can pack on as many pieces as you like but, your corned beef has a better flavor and texture when you slice it thin.

I thought, how will I tell my readers why I salted the cabbage well, as most of y'all know, cabbage can be a bit gassy.  With my husband, I know this all too well.

The salt & rinse method seems to damper this one side effect of eating cabbage that most of us wish was not there.

Assembly Line

All you have to do now is to make an assembly line and let the family make their own, so they are able to have it their way.

Place out that thousand island, Swiss cheese or what you feel your family will like and then you too, will come up with 'your' favorite sandwich.

My Way...

I really wish you would try your corned beef sandwich my way, I know you will not be disappointed, I know I my family loves them.  Happy St. Patrick's Day to you and yours.:)

Here are a few recipes of mine that just might tickle your fancy...

Corned Beef & Cabbage Dinner

Club Sandwich: Turkey, Ham, Bacon & cheese, Oh My!

All photographs are the property of Denise O.  Do not use unless you get 'my' written permission. All written material is owned by Denise O, it will not be 'used' (sharing my article is different, it is acceptable and appreciated) without 'my' written permission.  Just keeping it real folks.:)

St. Patrick's Day: Corned Beef & Cabbage, Baby!

Just add some potatoes & Carrots and you can not go wrong with this lovely dinner.  It might even make you feel a bit Irish on March 17, 2013.

I tip my Hat to the Irish

Yes, I must tip my hat to those wonderful people and this one classic that is served around America on St. Patrick's Day each year since I have been here on earth.  Mama would cook her scrumptious corned beef dinner, each and 'every' year.  I still make my plate the exact same way as I did when I was growing up.

Mustard on my corned beef, butter on my potatoes and carrots and malted vinegar on my cabbage, this combination has yet to fail and as I dive into it now, I am reminded of the warmth of Mama's kitchen.

I will cook two corned beefs this year, as I always do.  This dish only gets better, as it ages and also, I make a mean corned beef sandwich, even if I must say so myself.  At times I will make a pan of some corned beef  hash, a few poached eggs topped over it and of course bread of your choice for sopping up all that goodness.

Do not pass up this chance to surprise your family and allow me to guide you through to a corned beef meal you will serve your family all throughout the year, not just on St. Patrick's Day.

Ingredients

6 pound Corned Beef

1 pound carrots

5 pounds red potatoes

1 large head of cabbage

The package of spices that comes with your corned beef.

Of course your corned beef more than likely will not be six pounds, so please go by the cooking times on your corned beef package, I do, always.

When I am cooking my second corned beef, I will also add one pound of carrots and the spices to my pan, just as I did for the one I will be using for my dinner, just minus the carrots, cabbage and potatoes.


I 'am' Braising 

Preheat your oven to 350 degrees.  Look on your corned beef package, check the weight of your beef and also look at the cooking (time) directions and 'write it down' how long it will take to cook 'your' corned beef, important!

Once you open your package of corned beef, you will 'not' want to dive into the trash can to 'once again' check and see how long that thing must cook.

Place your pound of carrots on the bottom of your roasting pan (I use a throw away pan) and as you are placing the carrots, turn them so you have as even of a bed of carrots as you are able to achieve.

Lay your corned beef on top of your bed of carrots and sprinkle your corned beef with the seasoning packet that came with your corned beef on top and around your corned beef.

Add enough water so as the water level reaches half way up your roasting pan.  Cover your roasting pan with tin foil and seal tightly.


I use organic carrots, so I don't peel my carrots.  Now if the hubby makes a mistake and grabs non-organic carrots I do peel those carrots.  This is your dish, I am just giving you the basics, you make it your own.

Feeling 'more' Irish

Thirty minutes before your corned beef is done, peel your potatoes or if you do like the peelings on, by all means keep the skins on, just wash them before adding them to your pot.  I peel the potatoes because Mama did and I like my St. Patrick's dinner, just as she made it for me when I was a child.

You will notice that your bag of red potatoes will (almost always) have a few bigger ones than the rest of the bag, just cut those in half.  Keep your (peeled) potatoes in a bowl of cold bowl of water and set aside.  Cut your cabbage into eight wedges.  After taking off the very end of the core at the bottom of your cabbage I leave the rest of the core, I find it cooks down just fine and keeps your edges intake.

When your corned beef and carrots are done, remove from the pan, place your corned beef and carrots on a platter and cover with the tin foil you used to cover your roasting pan.  Place the corned beef/carrot broth into a stock pot, add your potatoes and cabbage, wedging the cabbage around the potatoes.  Add enough water to cover your potatoes and cabbage, bring to boil, cover and allow to simmer for thirty minutes.

After thirty minutes, place your carrots into your pot and on top of the vegetable, place some sliced corned beef, cover and simmer for five minutes.

Can You 'cut' it

I Don't know why but, cutting meat always seems to scare a lot of folks.

My friends, it is very easy once you learn the secrets.

I love my corned beef cut on the thin side.  I will see which way the lines go through the meat, this is called 'the grain'.

You want to cut across the grain', as pictured on your right.  You might have to turn your meat around a few times, as the grain is not even throughout this cut of meat.

If you cut with the grain then, it will still taste good but, you will be gnawing on that meat for awhile.

Yes, I cooked my other pan of corned beef right along with the one I cooked for dinner.  You see, I love a good corned beef sandwich and as I have stated before, this dish only gets better with time so why not have more.

I will add my carrots from my extra corned beef to the stock pot also, it seems we never have enough carrots.  Make sure to test your potatoes every 10 minutes and adjust the time you add your corned beef and carrots back into your pot.  All you are doing is warming up your carrots and corned beef.  Place on a platter and serve.

Open Wide!

What can I say, is this mouthwatering or what, I say "You bet 'your bippy' it is.".  I am sure your family too will enjoy this meal as much as mine does.  Around St. Patrick's Day is the best time to buy corned beef and that is when I will stock up, so as to warm up my family's Sunday's throughout the year.

I also would love to share with you my favorite corned beef sandwich recipe, the slaw is what makes it...

Corned Beef Sandwich: Honey, Mustard & Grape Seed Oil Slaw

For another lovely, delicious and warm meal for your family, please visit...

Lentil Soup:  Vegetarian 'or' Ham Bone!

All photographs are the property of Denise O.  Do not use unless you get 'my' written permission. All written material is owned by Denise O, it will not be 'used' (sharing my article is different, it is acceptable and appreciated) without 'my' written permission.  Just keeping it real folks.:)