The Reuben and Omaha
O’Malley, O’Brien, O’Maha
We love this time of year at Omaha Steaks – the celebrations, the libations and the wild green get-ups make St. Patrick’s Day one of the most entertaining holidays of the year.
But the best part? That’s easy – Corned Beef.
St. Patrick’s Day tradition calls for corned beef dinners, and we like to serve ours with juicy, hearty portions of cabbage and spice-soaked potatoes. But our favorite corned beef concoction at Omaha Steaks is one with a rich history and flavor, and one that was created right in our own backyard.
A Sandwich is born
Okay, so it wasn’t literally made in our backyard. It was actually up the street at Omaha’s storied Blackstone Hotel where a weekly poker group with a knack for snacks stumbled upon what would become one of the most famous sandwiches ever made.
It was the 1920s, and the poker player who came up with the famed sandwich was Reuben Kulakofsky, a Lithuanian-born grocer whose culinary keenness inspired a combination so flavorful that it still goes by his name today. We’re, of course, talking about the legendary Reuben sandwich.
Hot corned beef, Swiss cheese, sauerkraut and Russian dressing (Thousand Island works well) are stacked and then grilled between two slices of rye bread. The result is a sandwich fit for a king… or at least a group of poker buddies.
A Reuben Feast for St. Patrick’s Day Revelers
It’s easy to fall in love with Reuben sandwiches when you have the best corned beef on the planet with which to make them. We must have a little of that Irish luck, because at Omaha Steaks we only provide the most flavorful, authentic-tasting corned beef available. And it’s perfect for celebrations.
But before we run after that crock pot full of corned beef at the end of the rainbow, let’s talk about our Deli-Styled Corned Beef Slices, which are ready-made for creating the most mouthwatering Reuben you’ve ever tasted.
The spices, the authentic taste, the tenderness – simply put, our Deli-Style Corned Beef is the best you’ll ever savor. Cut from our cured corned beef brisket, our Deli-Styled Corned Beef is made from a traditional recipe and is perfect for St. Patrick’s Day sandwiches – or your next poker game.
Slow – or Not-So-Slow – Cooker Corned Beef
If you favor the flavor of a traditional meat and potatoes combo for your St. Patrick’s Day celebration, we’ve got you covered with fast and easy meals.
Our 2-pound Old-Fashioned Corned Beef features traditional spices that give this beef its authentic taste. Cut from the center of the brisket for extra tenderness, this lean Corned Beef is fully cooked. That leaves you more time for Irish jigs and sing-a-longs!
Even easier, serve our 1-Step Rapid Roast Rustic Corned Beef, which comes in a convenient roasting package. Just slide this 30-ounce ready-to-bake Corned Beef Brisket into the oven and in less than 3 hours you have a perfectly cooked, tender and incredibly moist Corned Beef brisket. Cured in traditional corning spices, this tender bundle of deliciousness is bursting with flavor and it works great in that crock pot.
Add in some of our gourmet potatoes – from Flame-Roasted Baby Gold Potatoes and Stuffed Bake Potatoes to Roasted Garlic Potatoes and our Colossal Baked Potatoes – and you’ve got a St. Patrick’s Day meal that any O’Malley, O’Neil or – oh, anybody – will enjoy.
Don’t forget the Irish Soda Bread Rolls!
What St. Patrick’s Day celebration would be complete without soda bread? This year, try our NEW Omaha Steaks Traditional Irish Soda Bread, a quick bread that became a boon for bakers in Ireland in the 1800s.
Today, we use traditional ingredients to create a soda bread that’s not leavened and is fully baked and ready to heat and serve. It’s another perfect addition to your St. Patrick’s Day celebration.
And don’t worry, just because it’s called soda bread doesn’t mean you can’t enjoy your favorite adult Irish libation while eating it!
- Omaha Steaks Corned Beef Brisket, sliced
- 2 slices Swiss cheese
- 4 slices dark or light rye bread
- 4 T sauerkraut
- 3 T Thousand Island dressing
- 6 T butter
- Put several layers of corned beef and 1 slice of cheese on each of 2 slices of bread.
- Put approximately 2 T of sauerkraut on each sandwich.
- Spread the dressing on the other two slices of bread and place on top of the sauerkraut.
- Melt the butter in a skillet over medium-low heat.
- Place sandwich in the skillet and brown on each side.