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Corned Beef Injection
As early as 888 A.D., the Irish had created a revolutionary method of preserving meat through the process of corning, in which they covered big crocks of beef with chunks of rock salt called “corns.” Since we're not in the Stone Age anymore, modern-day meat-makers inject beef with pickling brine as the first step in the transition to beefy corned brisket. This classic Irish dish, in any of its permutations (Reuben, hash, etc.), is the one you’re most likely to be ordering on that certain special mid-March day. In honor of this festive fare, we’ve searched around town to find just a few of the best places to order that salty, savory corned beef — and a few delectable drinks with which to wash it on down.
[instant bartender]
We called our spirit-savvy friends at Merchant’s Fine Wine in Dearborn in search of suggestions for adult-only beverages to pair with our favorite Irish holiday cuisine. Annette May, certified cicerone, Jason Kugel, certified wine specialist and Mary Ellen Finch, liquor department head, each offered up some salute-worthy sidekicks for this savory St. Patty’s Day staple.
Beer “The best thing to have is Guinness. It’s tasty and it’s part of the tradition,” says May. If you’re looking for something a little more local, she suggests Bell’s Kalamazoo Stout or Conway’s Irish Ale by Great Lakes Brewing Co. An even better idea? “When you’re cooking corned beef, pour the beer into the cooking liquid. Half the bottle in the pot, the other half to drink.” Ms. May, we like your style.
Wine Sticking with a dry white Riesling is the key ingredient in a happy marriage between food and drink. Says Kugel, “Michigan’s Chateau Grand Traverse dry or semi-dry pair nicely and are the easiest to find.” Just be sure to stay away from sweeter varieties, warns our specialist. “Cabbage is a little difficult to pair. Pinot noir you could get away with, but I’d stick with Riesling.”
Cocktails “Irish whiskey neat [no ice] — that’s what people are going to be drinking,” with dinner, says Finch, who suggests Jameson and Bushmill’s. But dessert is a whole other foray into the world of cocktails. Her favorite festive suggestion for the after-dinner drink is the Nutty Irishman, a mix of Bailey’s and Frangelico. One other overt proposal: Bailey’s mini pack bottles fit perfectly in your pocket.
[CORNED BEEF]
the best restaurants for Gaelic Goodness
- Dick O’Dow’s
Birmingham
You won’t be finding any green beer this year at Birmingham’s traditional Irish pub. Neither will these Irish authenticators be serving up any cabbage with their gourmet corned beef dinner. What you will find on their menu is flat, top-cooked meat seasoned with salt, pepper and a stone ground mustard sauce made with heavy cream. Is your mouth watering yet? We know how boiled potatoes really whet your appetite, but they’ll be serving the mashed variety along with carrots, parsnips and asparagus.
160 West Maple - 248.642.1135
- Old Shillelagh
Detroit
Kitchen Manager Sarg says that to better serve the almost 3,000 customers likely to patronize his establishment on March 17, he’s putting the old-fashioned Reuben on his special menu this year. The sandwich will still be comprised of Old Shillelagh’s homemade corn beef, which Serge says is dried for 30 days, braised and taken to the max in tenderness, as well as the kitchen’s special sauerkraut and Thousand Island dressing laid on fresh rye from local bakery distributor Assimacopoulos.
349 Monroe St. - 313.964.0007 - Oldshillelagh.com
- O’Mara’s
Berkley
Aside from using quality ingredients and a secret recipe with components too juicy to divulge, O’Mara’s Manager Lewis Sawyer says it’s a spunky sauce that makes their corned beef and cabbage something really special. He says it’s the coarse-grain mustard served alongside their slow-cooked lean and flavorful meat that packs the unforgettable punch. “Boiled potatoes and carrots are a little bland, but when you zap it up with the sauce, it makes it something worthy of being served at O’Mara’s.”
2555 W. 12 Mile Rd. - 248.399.6750 - Omaras.net
- Gus O’Connor’s
Rochester
Sunday, March 14th, marks the second annual Red Cross charity brunch at Gus O'Connor's. The staff will be serving up 1,000 pounds of corned beef to customers whose cash will be donated to the foundation. For $15, patrons can devour all-you-can-eat lean, slow-braised corned beef, Guinness stew and cotton candy. But in case you don’t get your fill, Executive Chef Michael Keys will be serving the Irish feast on Wednesday, March 17th, complete with homemade horseradish, Irish soda bread and honey butter.
324 Main St. - 248.608.2537 - Gusoconnorspub.com
- Rosie O’Grady’s
Ferndale
Local love inspired the homegrown celebration Rosie’s has planned for St. Patrick’s Day. They’ll be offering their special corned beef and cabbage recipe made from Detroit-based Sy Ginsberg’s tastiest brisket. “It’s super famous and super good,” says Manager Cheryl Hunnicut. “We cook it slow throughout the day so it’s nice and tender.” Normally Rosie’s only serves Ireland’s favorite meat in the form of a Reuben, but in honor of their most beloved saint, they’re going all out this St. Patrick’s Day.
279 W. 9 Mile Rd. - 248.591.9163 - 4rosieogradys.com
- The Claddagh
Livonia
If you’re looking for a twist on traditional corned beef and cabbage, The Claddagh’s Asian spin on the time-honored Irish fare is definitely of note. Corned beef and cabbage egg rolls are just some of the homemade recipes featured on the Livonia restaurant’s menu this St. Patrick's Day, says Manager Mike Prusak. At 6 a.m. they’ll start serving breakfast (you guessed it: corned beef and hash), and after 10 a.m., customers can feast on Guinness-laced corned beef and braised cabbage.
17800 Haggerty Rd. - 734.542.8141 - Claddaghirishpubs.com
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