Louies Corned Beef Obrien Traverse City
It's All About the Corned Beef
March 8, 2015
Corned beef isn't for the Irish. Or, at least, it wasn't for Ireland. In 1668, corned beef was Ireland's number one export. While the meat could be acquired cheaply off the island, within the country itself, it was priced as a luxury good. When waves of famine-fleeing Irish arrived on New England's shores, they began purchasing the affordable Irish meat export in droves. And so corned beef, and corned beef with cabbage, became a uniquely Irish-American dish.
In Michigan, Wexford, Emmet and Antrim counties are all named for an Irish counterpart and the state's restaurants from shore to shore reflect the tastes of that heritage, some with great attention to the culinary mastery of the salted beef brisket. On March 17, Michiganders will flock to these restaurants, delis and pubs to celebrate the success of Irish descendents in America by enjoying their exceptionally flavorful fare. Below are five restaurants praised for their corned beef and their St. Patrick's Day offerings.
Sugar Bowl Restaurant
216 West Main Street, Gaylord Since 1919, the Sugar Bowl Restaurant has been a Gaylord Main Street landmark. Chef Robert Kidder slow cooks their corned beef for 10 hours in Ultra Sham ovens and seasons with the Sugar Bowl's unique blend of spices.
For a breakfast selection they offer the Alpine Skillet, corned beef hash with golden hash browns, two fried eggs, spinach, tomatoes and mozzarella cheese covered in hollandaise sauce. The famed meat is also featured in three sandwiches: the Reuben, the Bill Bailey and the simple corned beef sandwich that piles on the meat and allows it to take center stage.
For St. Patrick's Day, the Sugar Bowl will offer a variation on the traditional corned beef and cabbage meal, plated with potatoes, freshcooked carrot sticks and peas, and horseradish on the side.
Cormack's Deli
2569 Charlevoix Avenue, Petoskey In 1976, Chuck and Lisa Cormack's vision for their deli included making in-house corned beef–a must-have meat for any deli–for their Reubens. As their sandwhiches grew in popularity, the restaurant found itself consumed with the process of making corned beef. Today, Cormack's satisfies the demand for their 11 sandwiches featuring the salty meat by purchasing their corned beef from Traverse City's Louie's Meats. Louie's makes its O'Brien corned beef from fresh, hand-trimmed choice beef briskets injected with a proprietary blend of spices.
"This year for St. Patrick's Day we'll probably feature the classic Reuben," said transitional owner, Brad Cormack. "But we'll also have a corned beef and pastrami pairing – the pastrami is packed with peppers so it's a little spicier – with a swiss cheese and rye bread."
Side Door Saloon
1200 U.S. 31 North, Petoskey Frank and Barb Gotts have been hosting a St. Patrick's Day bash at their restaurant for 16 years. It's the only day they open for breakfast and the Side Door Saloon begins the celebration with a buffet of homemade corned beef hash, Irish potatoes, Irish soda bread and sausages. Preparation for the feast begins early in the morning. Frank explains, "we slow cook the brisket until it melts in your mouth."
After the buffet, the Saloon will offer a traditional corned beef and cabbage dinner that includes classic hearty root vegetables like potatoes, carrots and onions, all paired with green beer. The Saloon serves more than 150 corned beef and cabbage dinners each St. Patrick's Day.
Round's Restaurant
1033 East Eighth Street, Traverse City In a semicircular building on Eighth Street sits Round's, a family-owned grill that's been delighting diners since 1947. At Round's, corned beef isn't reserved for St. Patrick's Day; they sell up to 100 pounds per week. Round's gets their corned beef raw through Louie's Meats in Traverse City, then they add their unique "Red Velvet" seasoning mix.
"It's our own special blend of spices that we add to really make our [corned beef] hash different from anyone else," said Manager Kevin Whiting.
For breakfast, Round's serves a Dave's Red Velvet Hash Omelet, featuring their signature hash mixed with potatoes, onions and swiss cheese. They also serve a classic Reuben with Swiss, sauerkraut and 1,000 Island dressing. The corned beef is slow cooked then grilled for the final touch. Every Tuesday, Round's serves a corned beef and cabbage special, which, this year, conveniently lands on St. Patrick's Day. The special is a plated version of the classic dish: a half pound of corned beef paired with a half head of cabbage and potatoes.
Bubba's
428 East Front Steet, Traverse City Ranked in the top 20 restaurants in Traverse City by TripAdvisor, Bubba's is known for unique burgers, diverse beers and its casual downtown atmosphere. As Sous Chef Justin Elliot can attest, they also have a good handle on corned beef. Elliot explains the beef brisket is brined for several days before being slow cooked in Guinness and seasoned with a special rub.
For breakfast, they offer the St. Paddy Omelet, their in-house hash covered in white cheddar cheese and topped with green onions and sour cream. They also offer the Hash Attack Burrito – the St. Paddy Omelet wrapped in a breakfast burrito – as well as a corned beef hash breakfast plate with two eggs and toast.
For St. Patrick's Day, Bubba's will provide a traditional Irish dinner: a plated corned beef serving with cabbage, carrots and potatoes.
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Source: https://www.northernexpress.com/news/feature/article-6812-its-all-about-the-corned-beef/
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