By Joel Keller and Julia Boyle
THE ERICKSON TRIBUNE

There is some debate as to whether corned beef— especially the St. Patrick’s Day favorite, corned beef and cabbage—is the quintessential Irish meal.

According to the U.S. Department of Agriculture, some form of cured beef and cabbage used to be served to celebrate Easter Sunday in rural parts of Ireland. Curing was the only way meat could be preserved during prerefrigeration times, with the meat often being salted—or soaked in brine, as it is done today—in order to cure it.

But, according to many Irish cultural experts, corned beef and cabbage is more popular among Irish-Americans who desire a taste of their ancient homeland than it is among native Irish.

Either way, if you have leftover corned beef from your St. Patrick’s Day feast—or you’ve bought or made a fresh brisket—here’s a recipe for a sandwich that will make a warm and hearty lunch.

Tips on the proper handling and cooking of corned beef can be found at the Department of Agriculture’s website: www.fsis.usda.gov/Fact_Sheets/Corned_Beef/index.asp.

Recipe adapted from From the Chef’s Kitchen (2006). 

Hot corned beef sandwich
Serves one

2 slices marble rye
1 tsp dijon mustard
3 oz corned beef thinly shaved, not sliced
¼ cup sauerkraut
2 slices white American cheese
1 kosher pickle spear

Heat griddle to medium. Butter one side of each slice of bread and spread mustard thinly on the other side. Place one slice butter-side down on the griddle. Top with cheese, corned beef, sauerkraut, and the other slice of bread. Grill until bottom slice of bread is golden brown, about four minutes, then flip and grill the other side.

Cut on a diagonal and serve with a crisp kosher pickle and a cup of hot soup.