咸牛肉配土豆，洋葱和卷心菜

我一直很喜欢咸牛肉，即使是二战结束时我在法国吃过的罐装咸牛肉，当时我们偶尔会吃到美国的罐头。不用说，它与我在纽约爱上的真正的咸牛肉相去甚远。我哥哥罗兰第一次来纽约时，我带他去舞台熟食店品尝他们著名的咸牛肉三明治，是用肥美的咸牛肉做的。他简直不敢相信它这么大，这么好，他简直喜欢它。又有一天，我带他去吃了一顿加了煎蛋的咸牛肉杂碎午餐，他也很喜欢。我做咸牛肉的时候总会想起他。我也很喜欢我们在霍华德·约翰逊餐厅做的鲁本三明治，这是格洛丽亚和我的助手诺玛·盖尔豪斯在家里午餐时的最爱。我把熏牛肉或咸牛肉堆在粗面包或黑麦面包上，加一些优质的进口Gruyàre或Emmenthaler奶酪片，还有酸菜。我喜欢很多咸牛肉，不要太瘦，切成薄片。我做俄罗斯酱，用蛋黄酱、一点番茄酱、一点山葵、伍斯特沙司和塔巴斯科辣酱的混合物。 With the dressing, Swiss cheese, and sauerkraut all surrounding the corned beef in the middle, this great sandwich is sautéed in a nonstick skillet in a little oil and butter for four to five minutes a side, partially covered, until the whole center gets hot and the cheese melts. Cut in half and served with a beer, it is one of my best lunches. At least once during the winter, often around St. Patrick’s Day, we cook corned beef in the classic way, with onions, potatoes, and cabbage. I add these vegetables to the corned beef at the end of the cooking time, so they retain their vibrant color and they don’t overcook. I always try to buy the point cut of corned beef. This is the side of the brisket that is thicker and has more fat than the cut called the flat end, which is thin, narrow, and too lean for my taste. These come vacuum-packed with curing liquid inside the package. After the corned beef dinner comes the corned beef hash, which I enjoy for breakfast, lunch, or dinner. I like to make my hash with Red Bliss, Yukon Gold, or Yellow Finn potatoes, boiling them in the skins until tender and then peeling the skins off. We served this dish at Howard Johnson’s, and in the spirit of how we used to prepare it there, I still chop my potatoes for the hash with the sharp-edged end of an empty can opened at both ends.

烹饪方法偷猎

成本温和的

总时间4小时内

一锅饭是的

场合休闲晚宴，家庭聚会

食谱当然主菜

饮食的考虑无鸡蛋，无麸质，清真，犹太，无乳糖，无花生，无大豆，无坚果

五种成分或更少是的

餐晚餐

情绪蓝色的

味道和质地多汁，多肉，香料