Corned beef: It’s what’s for dinner
At last, there is a place you can go where the corned beef flows like beer and there’s enough cabbage for everyone.
The Tahoe-Douglas Rotary Club is celebrating St. Patrick’s Day with its 32nd annual Wine Tasting and Corned Beef Feed at Harveys Resort & Casino.
Close to 700 pounds of corned beef filled two huge boiling pots in the Harveys kitchen on Thursday afternoon – that’s a lot of corned beef.
Banquet Sous Chef Rick Maricle is preparing the feast with the help of Executive Chef Joe Wells, Executive Sous Chef Jon La Rue and the rest of the kitchen staff.
Just imagine, with 700 people expected to attend the Rotary fund-raiser, there is going to be some serious eating going on.
“They keep coming back, so we must be doing something right,” said Maricle, who jokingly said he learned the art of preparing corned beef through 18 years on the job.
“On the back of the bag it says, ‘add water and boil,'” he said.
So, what exactly is corned beef?
“It’s actually a brisket,” Maricle said. “So when you order a beef brisket, this is what you’re ordering. And we put pickling spices on the top. That cures the meat to give it that type of flavor.”
According to Maricle, the spices are an essential part of the preparation.
“Anything from England is really (bland),” he said. “They didn’t have a lot of cooking facilities, so basically they just boiled everything.”
Cooking cabbage in the stock of the corned beef is a common method used to add a bit of flavor to the normally drab veggie.
Though nobody is really certain whether or not corned beef and cabbage is an English dish, it is not a traditional Irish meal, contrary to popular belief. Pork and lamb are used more often in Irish cooking.
When the corned beef is “fork tender” it is cooled slowly, so it will be saturated and softened by its own juices. It is then reheated as needed. The cabbage is boiled in the corned beef juices until it soaks up all the flavor.
The trimmings are last on the list of duties.
Irish potatoes, glazed carrots, fresh fruit and mixed green salad will also be served at the Rotary dinner, and don’t forget about the wine.
To top it all off, Al Moss and the Riptides are playing.
“It’s a lot of fun,” Tahoe-Douglas Rotary President Rick Lusby said. “Most all of the money we get will go back into the community.”
A limited amounts of tickets are still available for $35 each. For information, contact ticket chairperson Conrad Buedel at (775) 588-7411.
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