For reliable corned beef in the Loop this St. Patrick's Day, look no further than The Berghoff Bar.
'corned beef' on Serious Eats
It's a little too late to start corning your own beef for St. Patrick's Day, but if all you want to do is cook a store-bought corned beef brisket in the best possible way, we've got you covered.
Is hand-slicing pastrami and corned beef always 100 percent better? Or do people actually prefer the two classic deli meats sliced paper thin?
The Ormand Street Special at Perry's Deli has a lot of potential, but unfortunately bigger isn't always better.
The beauty here is in the simplicity. Take a whopping nine ounces of warm, thinly-sliced corn beef and answer two questions: Mustard? Yes, please. Bread? Dark rye for me. And that's the sandwich.
I realize that I'm writing about a concession item at U.S. Cellular Field even though I recently went to all the trouble of putting together a list of places to eat before a White Sox game. Thing is, even though I'd eaten earlier in the evening, around the the fifth inning or so I got a little peckish, okay?
Recently, a summer cold and the need for matzo ball soup brought me to The Bagel, a Lakeview Jewish deli where I took one look at the patrons eating thick corned beef sandwiches and added one to my to-go order.
At City Provisions, discard any notions of what you think a corned beef sandwich should look or taste like. Unlike most versions around town, the thinly slices feature visible marks of fat, so much so that each each bite almost tastes like fine Prosciutto. This is a good thing, especially since it never tastes greasy, just flavorful.
[Photograph: Donna Currie] If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than...
In the mood to celebrate St. Patrick's Day? Through March 18th, 'wichcraft is grilling up the classic corned beef and cabbage, pressed between two slices of buttery rye bread and sporting a thin layer of melted Gruyere cheese.
To celebrate the upcoming week of green wardrobes and beer specials, here's our list of some of the corned beef sandwiches you should eat in preparation. Did we miss a place? Don't pinch us, just leave a comment below.
Eleven City Diner lists two "standards" on its sandwich menu of deli classics: pastrami and corned beef. Which should you order? Both are prepared in house and have their ardent local supporters.
At Vincent in Andersonville I found myself staring at the phrase "the best" printed on the menu next to the corned beef hash ($12). The best! How could I resist, especially since it is braised for 12 hours?
When I'm promised corned beef that's been cured onsite for a week, braised for 12 hours in a special slow roaster, and sliced to order, I start to imagine St. Patty's Day-levels of chaos. A Manny's-style corned beef sprawl of a sandwich this is not, but this diminutive—all right, I'll say it—small corned beef sandwich actually won me over.
Today we've got a Corned Beef Hash recipe for you courtesy of the Serious Eats book that we want to eat pretty much anytime—yes, even on a desert island. For this recipe Kenji has taken the hash staples (cubed corned beef and diced potatoes) and added poblano chile, a sizable squirt of ketchup or chile sauce, and runny yolked eggs that nestle right into the pan. It's a one-dish morning wonder that covers all of your breakfast bases.
Attman's, located in Baltimore's Corned Beef Row, bills itself as a real Lower East Side-style New York Jewish delicatessen. The atmosphere and attitude are spot on. The service is gruff and fast-paced—you'd better know what you want before you start talking to the deli man. After I ordered my corned beef on rye, I jumped in with a last-minute decision: "I'll have a hot dog too, please."
The VandeRueben sandwich at the Belgian Village Inn in Moline, Illinois—a Quad-Cities institution since 1977—is made for giants. Each VandeRueben ($8.25; or $8.45 on raisin bread) is about the size of a dinner plate. Ham, corned beef, sauerkraut, and Swiss cheese are layered on homemade bread that's been buttered, grilled, and slathered with the restaurant's special Thousand Island dressing.
As Good Stuff Eatery fans, we were curious about Spike Mendelsohn's recently launched kosher deli food truck, Sixth and Rye. Considering the dearth of Jewish delis in D.C. and the delicious-sounding menu, it was no surprise that Sixth and Rye opened to 30-minute lines when it first hit the streets. After patiently waiting, we ordered the corned beef sandwich, challah loaf, black and white cookie, pickles, cous cous salad, and seltzer lemonade.
I was told that the thing to order at Camellia Grill is their "nutty" pancakes, a term of endearment the waiters use for the pecan pancakes. On my first visit, the pancakes were very good but not exceptional; on my second visit, they won me over.
Where do Bostonians go for great corned beef on rye? This one goes downtown to Sam La Grassa's to indulge in a huge pile of their "Fresh from the Pot" corned beef. They describe it simply as, "corned beef soaked in brine then boiled." One bite and you know the meat is boiled in a well-seasoned stock.