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Posts Tagged ‘Corned beef’

Certfied Angus Brand Deli Corned Beef


Certified Angus Brand ReviewGeez, I just get finished with my “deli roast beef” smackdown, and I run into Certified Angus Brand on sale, which I previously had skipped over. Certified is a brand that was created by a group of Angus ranchers in the late 70s, who wanted to produce a higher quality product, held to higher standards.

This is a good one, deserving to be in the top 5, if not top 3; clearly “whole muscle” meat, and by the taste and texture, lacking the dreaded “injected solution.”

I like it.  I’ll be back. Here’s where to find Certified Angus Brand products, at stores and restaurants.

Certified Angus Brand Review

Certified Angus Brand Corned Beef










Certfied Angus Brand Deli Corned Beef


Klements Corned Beef Review


I have been oKlement's Corned Beef Reviewn a mission lately on corned beef and pastrami, haven’t I?  Last week, it was WalMart’s house brand, and I’ve previously covered Dietz & Watson, Vienna Beef, and others.  This week, it’s up to sausage town Milwaukee, to cover one of their iconic brands, Klement’s, which was on sale at one of my local groceries for $6.99 a pound, almost half the price of national brands.

Klement’s is full of rich flavor and has a fairly nice texture/chewability.

Ingredients and nutrition are not found on the Klement’s site, unfortunately.

The product is showing a little of that iridescent one occasionally sees on sliced meat, which naturally occurs when the iron in meat comes in contact with a knife or slicer resulting in a slight oxidation.  The sharper the knife or slicer, the more brilliant the colors.

Klement’s can go on my ‘regular’ list, especially when it’s at this price point. Chicago’s Vienna Beef remains my number one choice, preferred for its texture.

I’m working up to trying to make corned beef and pastrami at home; any suggestions would surely be appreciated.  If you have a craving and want to order quality corned beef or other meat products, just click over to our Amazon shop.

Klement's Corned Beef Review



Klements Corned Beef Review


Vienna Beef Corned Beef and Pastrami


Vienna Beef Pastrami ReviewIf you’re even an occasional reader of this site, you know two things for sure –  I have a diminishing interest in purchasing most ‘deli meats’ because of real or perceived notion they aren’t ‘real.’  By that I am generally referring to two things –  ‘roasts’ that are formed from meat and other ingredients into a shape that is easy for uniform slicing and appearance, and also the growing trend to enhance weight and flavor with injections of brine solutions, which I personally feel just ruins the texture of real meat muscle.

The second thing you would be aware of as a regular visitor here is that I am fond of the products made by Chicago’s premier hot dog manufacturer, Vienna Beef.  They make  great hot dogs, sausages, and a compliment of condiments.  So I thought I would try out their deli corned beef and pastrami.

In the deli counter, the roasts appeared to be whole muscle briskets.  The price currently exceeds $14 per pound.  Examining the ingredients, there does not appear to be any fillers or brine, and it looks like  a whole roast, when sliced, as the slices are not uniform in appearance, as far as both shape and fat content.  I inquired of Vienna about the composition and ingredients of these two deli products, but they did not reply.

I’m gonna guess, and hope, that they are whole muscle cuts.  My only reservation is the price, but all meats are stupid priced these days.  If you’re making an overstuffed sandwich, with 8 ounces of meat, it breaks down like this:  a pound each of pastrami and corned beef, roughly $31.  One half pound of cheese, $6.00.  Rye bread.  $3.  Sauerkraut $0.00, as I make it myself.   So $40 /  4 sandwiches?  $10 a pop.  Wow.

Course go to any large city deli, and the same serving will cost between $17 – $27.  Wow even more.  BTW?  You see the ‘iridescent’ quality in the top slice of meat below?  Over the past 20 years, I must have asked dozens of people what causes that, and never received a satisfactory answer.  Do you know?

Look for Vienna Beef products in your favorite grocery deli counter;  we have some great corned beef  whole brisket or slices from Omaha, and pastrami from the Bay Area’s favorite meat company, Saag, in our little store; for something a little different, try Montreal Smoked Meat.   Appreciate your reading and business.


Vienna Corned Beef Review

Pastrami (top) and Corned Beef Slices


Vienna Beef Review

Corned Beef & Pastrami Combo Reuben






Vienna Beef Corned Beef and Pastrami


Reuben Chowder Recipe

Pickwick Duluth

Reuben Chowder

My brother was telling me about some reuben chowder he had the other day at a restaurant featuring “Octoberfest” dishes, and it sounded pretty good. By coincidence, the Food and Wine newsletter this morning included a recipe, which is reprinted below.  I’m not sure about the andouille in this, it would add some unattractive fat if left to cook too long.  I might try substituting corned beef to make it more authentic, but I wouldn’t let that cook long, either, it would probably get a little tough.  So I’d add it about five minutes before serving. Another variation on this might be to use potato soup as a base.  Hier ist heute Suppe für Sie!



  1. 1 tablespoon unsalted butter
  2. 1 large onion, very thinly sliced
  3. 3/4 pound smoked ham, diced
  4. 3/4 pound andouille sausage, halved lengthwise and sliced 1/2 inch thick
  5. 1 1/2 tablespoons all-purpose flour
  6. 4 cups low-sodium chicken broth
  7. 1 pound sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
  8. 1/4 cup crème fraîche
  9. 1/4 cup snipped chives
  10. 6 slices of rye bread, cubed and toasted
  11. Prepared horseradish, for serving


  1. In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraîche and chives. Serve in deep bowls with the rye croutons and horseradish.
MAKE AHEAD The chowder can be refrigerated for up to 3 days.
Reuben chowder recipe original link at Food & Wine.
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