Discovering Corned Beef and Reubens
Friday 17 March 2017 — Category: Cooking & Food
I must have lived a sheltered life, because it wasn’t until I was already 54 years old that I had my first taste of corned beef. As I wrote nearly a year ago:
I stopped by Otto’s Sausage Kitchen in Portland’s inner-southeast Woodstock neighborhood. Once I entered this den of fleshly delights, for quite a while I gazed with saucer eyes and gaping jaw at the piles and piles of incredible sausages and cured meat. The country bumpkin in the big city strikes again!
They were quite generous with their free samples. It was the first time I had ever tasted corned beef and pastrami in my more-than-half-century sojourn on this planet. One of the employees told me that I can now cross those two items off my bucket list!
After making this awesome “discovery” I bought about a third of a pound of corned beef, which my wife, daughter and I used to make sandwiches instead of our favorite roast beef. We all thought it was truly scrumptious, so it seemed likely that we would deepen our acquaintance with corned beef in the future.
To my surprise, delight and relief, they both really liked it. If you are a bit queasy about such a combination, it helps to not think about the ingredients but to just enjoy the wonderful taste.
Since then we have had Reuben sandwiches a couple more times. And we are having them again tomorrow to help celebrate St. Patrick’s Day. Éirinn go Brách!
The best six photos from dining at Goose Hollow Inn have been added to the Oregon Pub Crawl 2016 album, while the best three pictures of my homemade Reuben are now part of the Gourmet Chef Wannabe 2016 album.
For details about how I spent this Irish holiday last year, see A Three-Sausage Portland St. Patrick’s Day.