Corned beef is one of those dishes that pops up on menus just before March 17, only to be forgotten shortly after, except in the form of a Reuben sandwich.
After writing my ode to pastrami sandwiches in January, I heard from readers throughout the region about corned beef, the brined and steamed brisket cousin to pastrami, which is brisket that has been rubbed and brined, then smoked.
While looking into recommendations from readers for where to find a great Reuben (see list of reader suggestions below), I found something worth noting: House-made corned beef. Not that pre-brined, pre-packaged stuff that you can find at your local supermarket, but the kind brined from scratch.
I found it at an unexpected place: the Rainier Room, a student-run restaurant at Clover Park Technical College. The Rainier Room is an extension of the school’s culinary arts training program. Read more »