Saturday, March 17, 2012

Corned Beef for St Pat

It is the time of year when people's minds turn to corned beef.  That did not sound quite right. While some people's minds will no doubt turn to meaty mush (it being the drunkenest of days of the year), I meant to say that people think about, buy, and consume the actual meat.  The guys at Rain Shadow Meats say this is the only time of year that anyone ever buys it.  I would guess that most other times of year, most corned beef is consumed in the form of rueben sandwiches.

Rain Shadow (in Melrose Market) made a batch of corned beef just for today. I am sure it is great, as they seem to know what they are doing with meat.  However, if you want to get some any other day of the year, Market House on Howell (on the edge of downtown not too far from Interstate 5) is the place to go.

They really specialize, and that can be a great thing.  Market House claims to have the best corned beef in town, and I can say that they have the best I have had in Seattle. Heck, they have the best I have had anywhere as long as I can remember.

Their Reuben sandwich is a thing of beauty (and great tastiness).  The meat is juicy and piled high. The bread is a perfect marbled rye.  They know what they are doing here.  The sandwich comes in a little platter with potato salad, pickles and cookie.  I think the other things were good, but I have had dreams about the rueben since then. The side of horseradish they provide takes it all to some next level.

If Rueben's are not your thing, you can get your weekend dose of corned beef (for good luck) tomorrow from Honest Biscuits at the West Seattle Farmers Market. They sell a biscuit called the "Kilt" that features Market House corned beef. It also contains Mt Townsend Creamery's Off Kilter cheese.  The cheese is washed in Pike Brewing's Kilt Lifter Ale, so they toss in some of the beer for good measure.  The biscuit also contains green onions and a hint of horseradish. Get them while they are hot, or you may have to wait until next year.

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