Corned Beef

I woke up this morning hungry for some good homemade Corned Beef and Cabbage. I found this one in the old Meal Planner archives. Looks easy enough. Who makes a good corned beef and cabbage around town? If you have a good homemade corned beef recipe, or can vouch for a good restaurant version, let us know about it. Corned Beef and Cabbage      Preparation time: about 30 minutes     Cooking time: 3 hours and 15 minutes        1 3 1/2-pound flat-cut and well-trimmed corned beef brisket     1 onion, studded with 10 whole cloves     3 large cloves garlic     3 each large sprigs fresh thyme and flat-leaf parsley, tied together     1 large bay leaf     1 teaspoon mustard seed     1/4 teaspoon black peppercorns     12 small white onions (about 2 ounces)

The owners of Volt and Lunchbox, Bryan Voltaggio and Hilda Staples, are opening their newest restaurant on Tuesday. Housed in a former car dealership built in the 1960s, the 3,500 square-foot restaurant seats 96 diners, including counter seating for 30 and a large outdoor dining area .Family Meal will offer a "modern take on comfort food classics for breakfast, lunch, and dinner, seven days a week," its owners say. We wanted to create a...

The Corned Beef Factory in Highlandtown is just over two years old, a mere infant compared to the revered decades old corned beef establishments that have made Lombard Street in downtown Baltimore a destination for generations of corned beef and pastrami lovers. But the Corned Beef Factory is proof that you don't need almost a century of experience to deliver a great sandwich. The formula for constructing this iconic and delicious sandwich is so simple that it is amazing to see how many restaurants get it wrong.

The Corned Beef Factory in Highlandtown is just over two years old, a mere infant compared to the revered decades old corned beef establishments that have made Lombard Street in downtown Baltimore a destination for generations of corned beef and pastrami lovers. But the Corned Beef Factory is proof that you don't need almost a century of experience to deliver a great sandwich. The formula for constructing this iconic and delicious sandwich is so simple that it is amazing to see how many restaurants get it wrong.

Cooking for a crowd to celebrate St. Patrick's Day is a lot like cooking for a Super Bowl party except that everyone's rooting for the same team -- the Irish.Because meals on March 17 are often celebratory post-parade events and not of the intimate dinner party variety, recipes need to be both easy to prepare and manageable to serve. And, of course, they've got to be wholesome and homey like the "old sod" itself.One of the easiest main course meals is also among the most traditional Irish dishes -- corned beef and cabbage (even though it's strictly an Irish-American invention)

St. Patrick's Day falls on a Friday this year, presenting a dilemma for those who like to observe the wearing of the green with the traditional boiled dinner of corned beef and cabbage, but feel obliged to abide by the weekly Lenten abstinence from meat. Cardinal William H. Keeler has promulgated a dispensation from the Friday abstinence for March 17. "Because there are many people in the archdiocese who are of Irish heritage and others who wish they were, and because they desire to eat corned beef and cabbage on St. Patrick's Day, Cardinal Keeler has decided to dispense all from the obligation of abstinence on Friday, March 17," Monsignor W. Francis Malooly, chancellor of the archdiocese, said in a message sent to every parish.

Americans don't give themselves enough credit for corned beef and cabbage. Too often, corned beef and cabbage is thought of as an Irish dish. It's actually an Irish-American hybrid: Cooked cabbage may have old-world roots, but the corned beef is a distinctly American addition. So is the tradition of eating corned beef and cabbage on St. Patrick's Day, according to Margaret M. Johnson, author of The Irish Pub Cookbook. "It's definitely an Irish-American dish, derived from the very Irish bacon and cabbage," Johnson said.

The Dish : The Rachel Is nothing sacred? Suburban House Restaurant at 1700 Reisterstown Road in Pikesville offers its Reuben with a choice of corned beef, pastrami, roasted turkey or brisket. Can it be a Reuben without corned beef? Shouldn't there be a name for kraut, Swiss, rye, 1,000 Island dressing and pastrami? The Rachel ($9.79) is essentially a Reuben with slaw instead of kraut. And it's called the Rachel. After the first sampling of Suburban's Rachel, I stopped caring what they call it. Their corned beef was sweet, pink, sliced thin and stacked high — not too lean and just firm enough to keep from crumbling.

Dorothea Sibley of Manchester, Wash., was looking for a recipe for a corned-beef-and-cabbage casserole similar to the one that she had from the 1940s, taken from a label on a can of corned beef. Renee Fajgier Kucowski of Lawrenceville, N.J., sent in a recipe that her father shared with her for the casserole. She says that even though she is not a big fan of corned beef and cabbage, she loves this casserole. I must admit I had never made anything with canned corned beef before. Its appearance is a bit off-putting, but if you can get beyond that, this casserole could be a nice alternative to the traditional corned-beef-and-cabbage meal.

All events are tomorrow, St. Patrick's Day, unless otherwise noted. An Poitin Stil Irish Pub & Restaurant, 2323 York Road, Timonium, 410-560-7900. Four-day "Stil Smilin' Festival 2000" today through Sunday. Live music and entertainment from afternoon till late night: Lakewalk, Off the Boat, Maggie's Leap, Barry Nelson, Rigadoo, Irish dancers, Ed McBride, Spalpeens. Outside tent with beer, Irish food and memorabilia. Sunday at 12: 30 p.m., bus service to the St. Patrick's Day parade in downtown Baltimore.

I woke up this morning hungry for some good homemade Corned Beef and Cabbage. I found this one in the old Meal Planner archives. Looks easy enough. Who makes a good corned beef and cabbage around town? If you have a good homemade corned beef recipe, or can vouch for a good restaurant version, let us know about it. Corned Beef and Cabbage      Preparation time: about 30 minutes     Cooking time: 3 hours and 15 minutes        1 3 1/2-pound flat-cut and well-trimmed corned beef brisket     1 onion, studded with 10 whole cloves     3 large cloves garlic     3 each large sprigs fresh thyme and flat-leaf parsley, tied together     1 large bay leaf     1 teaspoon mustard seed     1/4 teaspoon black peppercorns     12 small white onions (about 2 ounces)

We love getting the email updates on the monthly burgert and shake specials at BGR The Burger Joint. The burger for March pays homage toSt. Patrick's Day. The Reuben burger is a prime, dry-aged patty topped with Thousand Island dressing and thinly sliced corned beef. And the shake of the month for March is a the Girl Scout Thin Mint Shake, which blends vanilla ice cream with the iconic minty chocolate cookie. Now that you have burgers on the brain, take a look at our photo gallery of 10 notable Baltimore area burgers .  

Stanley Oppenheim, a retired food products salesman, died of diabetic complications Nov. 11 at his Lutherville home. He was 74. Born in Baltimore and raised on East Baltimore Street and on Towanda Avenue, he was a 1956 graduate of Forest Park High School. Family members said he earned 11 varsity letters, including football, basketball and baseball. He was named to the Maryland Scholastic Association's first team. In his senior year, he led an MSA scoring record in both football and basketball.

The Dish : The Rachel Is nothing sacred? Suburban House Restaurant at 1700 Reisterstown Road in Pikesville offers its Reuben with a choice of corned beef, pastrami, roasted turkey or brisket. Can it be a Reuben without corned beef? Shouldn't there be a name for kraut, Swiss, rye, 1,000 Island dressing and pastrami? The Rachel ($9.79) is essentially a Reuben with slaw instead of kraut. And it's called the Rachel. After the first sampling of Suburban's Rachel, I stopped caring what they call it. Their corned beef was sweet, pink, sliced thin and stacked high — not too lean and just firm enough to keep from crumbling.

Lenny's Deli added a third location in Harborplace a few months ago, and just last week it threw itself a grand opening. Lenny's still operates in Harborplace and Owings Mills, but this expansion wasn't without its risks. So far, so good, says reviewer John Lindner, who discovered there a praiseworthy Reuben. Here's what else Lindner found at the new Lenny's Deli , which, I'm happy to pass along, serves breakfast all day.

The owner of Attman's Delicatessen, a mainstay of Baltimore's Corned Beef Row for decades, is exploring plans to build a new restaurant next to its existing one, which would be renovated for new uses. The restaurateur is scheduled to meet with Baltimore's Urban Design and Architectural Review Panel next month to present plans for a one-story delicatessen that would rise at 1101 E. Lombard Street, next to the current deli at 1019 E. Lombard Street. Attman's is one of three delis that line Corned Beef Row, along with Lenny's and Weis'.

When some of our friends (whose lineage is Irish) discovered that St. Patrick's Day fell on a Saturday this year, they didn't waste any time planning a party. By the time I received their e-mail, they had decided on a Shamrock Potluck. Since my family's ancestry includes some Irish genes, I was equally enthusiastic about being part of a casual get-together to celebrate this holiday. I also knew exactly what I would volunteer to make. For the past six months, I have been working on a soup cookbook, and one dish I have wanted to create for the collection is a corned beef and cabbage potage.