St. Patrick's Day 2012
Many of the customs that we associate with our modern St. Patrick’s Day are American in origin. Our first St. Patrick’s Day parade originated in New York City and our culinary tradition of Corned Beef and Cabbage is an Irish tradition in the cabbage part alone. Although cabbage has most certainly long been a part of the Irish diet, corned beef only became part of the duo at the turn of the last century, again in New York City.
So, considering the propensity of Americans to interpret traditions in our own way, we have taken considerable license in our own cuisine for this Irish event. Not realizing the truth behind the Corned Beef and Cabbage tradition, we started with the idea of smoking the brisket instead of cooking it in or on the stove. That led to our decision to make a super-duper Reuben sandwich, which we did and it was delicious, although it has virtually nothing to do with St. Patrick’s Day or Ireland! Here are the components: Gail’s homemade Rye bread, Smoked Corned Beef Brisket, Bavarian Sauerkraut, good Swiss cheese and homemade Thousand Island dressing instead of the usual Russian. Here’s to an excellent St. Paddy’s Day celebration- make a Reuben, put on CD by the Chieftains, open a Guinness and enjoy!Print Menu Add Avanti Savoia products to cart
- Main Dishes
Gail’s Rye Bread
A bread machine makes an easy to slice loaf perfect for this sandwich.
- Thousand Island Dressing
- Smoked Corned Beef Brisket
Next, all you need is a 14oz. can of Bavarian Sauerkraut and some slices of a good Swiss cheese. Spread a little dressing onto the sliced bread and pile it up with thin slices of the smoked meat, sliced cheese and a hearty pile of sauerkraut and top it with another slice of bread.
Toast the sandwich slightly in a toaster oven or a Panini machine. Serve with a little more dressing on the side and some great Lowcountry pickles
- Gail’s Rye Bread
Irish Rusty Nail
Our St. Patrick’s Day version of the traditional cocktail usually made with scotch.
- Irish Rusty Nail