This was my last really big cook before the 2-week early birth of my son last March. I'm finally posting it now because it was one of my best, and also because we're going with a St. Patty's theme for his first birthday party in about a month and I'm trying to remember how I did it!
Rather than use a brisket, I used an eye round with my logic being that 95% of this was going to be eaten as sandwiches and that particular cut will slice nicely and make some great Reubens. Here it is curing:
Smoked with some wood, but I can't recall what.
Ready to slice.
Served with some biscuits and colcannon.
Lots of slicing action!
Obligatory Reuben.
And the real reason for making this stuff: Corned Beef Hash!
That really didn't entirely jog my memory, but I hope you all enjoyed it. And if you have any suggestions for things to go with Reubens and homebrew Irish Red Ale at a first birthday party, please fire away! So far we're considering making rye bread in loaves like French bread and making Reuben party subs, and maybe a potato soup with cabbage.
As always (although not nearly often enough), thanks for looking!
Rather than use a brisket, I used an eye round with my logic being that 95% of this was going to be eaten as sandwiches and that particular cut will slice nicely and make some great Reubens. Here it is curing:
Smoked with some wood, but I can't recall what.
Ready to slice.
Served with some biscuits and colcannon.
Lots of slicing action!
Obligatory Reuben.
And the real reason for making this stuff: Corned Beef Hash!
That really didn't entirely jog my memory, but I hope you all enjoyed it. And if you have any suggestions for things to go with Reubens and homebrew Irish Red Ale at a first birthday party, please fire away! So far we're considering making rye bread in loaves like French bread and making Reuben party subs, and maybe a potato soup with cabbage.
As always (although not nearly often enough), thanks for looking!
Last edited:
