Well now, if you’re talkin’ ’bout a cornbeef special, that’s somethin’ I know a bit about, even if I ain’t no expert in fancy cookin’ terms. You see, a cornbeef special is a mighty simple thing but boy, it sure packs a punch when done right. Mostly, it’s about them corned beef slices sittin’ pretty on rye bread, and a little kick of mustard and some sauerkraut to top it off. Ain’t too complicated, but it sure hits the spot when you got a hankerin’ for somethin’ hearty.
Now, this here sandwich is mostly just corned beef and sauerkraut, all squished together with some mustard. Ain’t nothin’ too fancy, just basic stuff done right. You take that corned beef, made from a nice piece of brisket – it’s the cut that’s a little tough if you just cook it up regular, but when you cure it with some good ol’ rock salt and let it soak in that brine for a while, well, it turns into somethin’ tender and juicy, that’s for sure. It’s like magic, really. Don’t ask me how it works, but it does.
What makes this sandwich special? I reckon it’s the simplicity. No need to go overboard with a bunch of extra toppings or sauces. Just a little mustard, maybe some relish if you’re feelin’ fancy, and there you go, a corned beef special that’ll fill you up and leave you satisfied. And don’t forget that sauerkraut. It’s got a bit of a tang to it, a little sour, but that’s what balances out the richness of that beef. Trust me, it works.
Now, I heard some folks talk about the Reuben, which is a bit fancier than the cornbeef special. It’s got that same corned beef and sauerkraut, but then it adds some Swiss cheese and this Russian dressing stuff. Don’t ask me what’s in it, but it’s got a creamy texture and a little sweetness to it. It makes the whole thing a bit more indulgent, but I’ll tell you, there’s a time for a Reuben and a time for the good ol’ cornbeef special. Sometimes, you just want somethin’ simple, you know?
What’s the difference between a Reuben and a cornbeef special? Well, the main difference is that Reuben is a little more decked out. You got the cheese meltin’ on there, and the dressing makes it all smooth and tangy. But the cornbeef special? Ain’t no cheese, and it don’t need no dressing. Just that mustard, that sauerkraut, and that tender beef. It’s a lot more humble but still mighty tasty.
When you get down to it, they’re both made the same way. You got your rye bread, grilled up nice and crispy. You pile on that corned beef – oh, and don’t forget, you gotta cook it slow, or else you ain’t gonna get that soft, juicy texture. Then comes the sauerkraut, that tangy little surprise that cuts through the richness of the beef. And if you like, throw on a little mustard. That’s it, you’re done. Simple, but it gets the job done.
Is it always rye bread? Well, now, some folks might switch it up, but I reckon rye bread is what gives it that extra flavor. It’s got a little bite to it, and when you grill it, it gets that nice crispy crunch on the outside. Ain’t nothin’ wrong with regular bread, but rye is what makes this sandwich special, no doubt about it.
Some folks even talk about a Rachel, which is sorta like a Reuben but with turkey instead of corned beef. It’s got that Swiss cheese, and instead of sauerkraut, it’s got coleslaw. Now, I ain’t sayin’ it ain’t good, but it ain’t a cornbeef special either. If you’re askin’ me, there’s somethin’ about that tender corned beef with the sauerkraut and mustard that just makes it right.
So there you have it, a cornbeef special ain’t much, but it sure does the trick when you’re lookin’ for somethin’ hearty and delicious. Whether you stick with the simple mustard and sauerkraut, or you go a bit fancier with the Reuben or Rachel, it’s all about that corned beef – tender, juicy, and full of flavor.
Tags：[corned beef, corned beef special, rye bread, sandwich, sauerkraut, mustard, Reuben, Swiss cheese, Rachel sandwich, comfort food]
