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corned beef

reuben sandwich

Corned Beef for the holidays? Yes, please!

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Outside is shut down, right? You did your due diligence and got your screens, furnace filters and smoke/carbon monoxide alarms changed. Getting a breather yet? Nope.

Thanksgiving weekend is looming. School and college breaks with hungry mind-stressed kids added with visiting ‘special dietary concerns’ family is headed your way. More laundry, your kitchen is crowded and possessed, the TV is constantly on, plus there’s no hot water in the shower. Everyone is swarming you with questions and antidotes. I’d suggest a spa vacation at Northern Quest Casino, but that’s probably not gonna happen. Bummer.

I know the traditional Thanksgiving dinner is a given (everybody loves their favorites), but what do you serve the rest of the time? Nachos? It’s the classic for sure. Mac-n-cheese? It’s the staple of the south with every meal. Little ones dive right in.

How about something really different? How about a Hot Reuben or a Hot Corned Beef Special? Get some freshly made hoagie buns and let them pile on our Angus Meats (of course!) Corned Beef with all the fixings’ you already know about. Our Angus Meats Corned Beef is amazing and hand-turned for 21-days. So tender, easy to cook, and slice. My son-in-law loves it for breakfast with eggs, but, he’s from the south.

Whatever savory delight your family enjoys this holiday season, our Angus Brands’ family wishes you a warm and Happy Thanksgiving!

– Leslie Stachecki

 

 

 

Image credit: Photo credit: jeffreyw on Visualhunt.com / CC BY

Angus Meats Old Fashioned Corned Beef with Dijon Glaze

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It’s not too early to start thinking about St. Patrick’s Day (seriously). Make sure to include traditional corned beef and cabbage for your celebration. And perhaps a pint of Guinness. We’ll get you started with this delicious recipe. Enjoy!

Ingredients:
• 1 – 6 pound corned beef
• Brown Sugar
• Honey
• 1 Can of Beer (optional)
• Dijon Mustard

Method: Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)

Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond-score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze as follows.

Dijon Glaze

Mix to taste brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.

Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.

Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.

Angus Meat’s corned beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard.

Corned Beef or Pastrami? We Say Both!

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Both pastrami and corned beef are cured meats, meaning that they have been injected or otherwise infused with a solution of salted water (brine). Corned beef gets its flavor from whatever spices or flavors that is put into the brine. Pastrami may have similar flavors in the brine, but then the maker of traditional US pastrami goes a step further by rubbing the outside of the meat with various seasonings. Lip-smacking tasty goodness for St. Patrick’s Day or any day of the year.

Angus Brands is proud to announce that our very own pastrami is ready for you to try! We start with our locally produced corned beef that has been in brine for 21 days, hand-turned each and everyday. The corned beef is pulled from the brine on the 22nd day and the outside is rubbed with a special blend of seasonings.

Now you get to add the finishing touch. Will you cook it, smoke it, or braise it? Either way you are guaranteed an absolutely delicious local product your customers will love.

Preparation tip:
Place pastrami spice side up on cooking rack
Add 12 oz. beer to baking pan
Cover tightly with aluminum foil
Bake 250 degrees for 5-hours
Slice thin at 90 degrees to muscle grain

 

Corned Beef or Pastrami? The answer is both!
 

For more information and samples please call 509-482-7033

What’s between your bread?

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It’s August and that means it’s National Sandwich Month! Yes, this celebration does exist and we’re pretty psyched about it.

Here are some of our favorite sandwiches we just can’t get enough of:

The Rueben: A deli standard stuffed with corned beef brisket, Swiss cheese, sauerkraut, and Russian dressing—on this we can all agree. And we can agree, too, that it’s one of the most delicious things ever to get squished between two slices of bread. It’s savory, sloppy, and deeply satisfying. Even better, prepare it with Angus Meats age-old family corned-beef that is 21-day hand-cured and hand-turned daily by our Brine Master. Our blend of herbs and pickling spices bring back that old-fashioned traditional taste your Reuben demands!

Steak Sandwich: Prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, cole slaw, and french fries.  Is your mouth watering yet?

What are some of your favs? Hashtag your tasty delights to us @AngusBrands #NationalSandwichMonth. Here are some of our staff picks:

Suzie: Turkey bacon ranch
Roger: Meatball sub
Kale: Roast beef
Jeff: French dip

To learn more about hand-cured corned-beef, contact us at 509-482-7033.

Corned beef tradition

By | Angus Meats, Food Service, Holidays, News, Recipes | No Comments

Celebrate St. Patrick’s Day with our delicious corned beef!

Our age-old family recipe blends herbs and spices that bring back that traditional taste your customers are craving. Hand-cut and trimmed, our 21-day naturally cured corned beef is personally turned daily by our Brine Master.

It’s not just for dinner! So, how about breakfast? Add potatoes and top with a fried egg for a tasty home-made corned beef hash. Lunch? Great in a cold sandwich, or as a traditional toasty Rueben. Appetizer? Serve thin slices with your favorite crackers, Swiss cheese and hot mustard. Just don’t forget a pint of Guinness.

 

To learn more about our corned beef, call Jeff Curry at 509-482-7033