Prime Time
Three local delis we love.
Giovanni's Meats & Deli: Since taking over in 2015, owner Matthew Palesh has been working toward stocking all-Ohio meats. For now you can look for "Made in Ohio" tags and signs to find local brisket and more. 5716 Mayfield Road, Cleveland,
440-442-8440, giosmeats.com
Jack's Deli and Restaurant: Jack's is known for its corned beef, which is cooked in-house and sliced ultra-thin. Or get some of Jack's brisket and ask one of the knowledgeable folks behind the counter for suggestions on how to prepare it. 14490 Cedar Road, University Heights, 216-382-5350, jacksdeliandrestaurant.com
Slyman's Restaurant: The long line is a testament to the iconic spot's legendary jaw-dropping 13-ounce corned beef sandwiches. But Slyman's will also happily sell you a whole cooked beef brisket with instructions on how to serve it at home. 3106 St. Clair Ave., Cleveland, 216-621-3760, slymans.com
Top That
Some of us favor the traditional accouterments, while others like to think outside the breadbox. Two local restaurateurs build their perfect corned beef sandwich for us.
Schwebel's Famous Rye Bread, Stadium Mustard
"I'm a purist and that's it," says Sanford Herskovitz, owner of Mister Brisket. "No cheese, no Thousand Island, no horseradish. Everything else you put on that sandwich is going to mask it. The Schwebel's rye is soft. And Stadium Mustard, or a plain, or a deli mustard — all of them enhance the flavor."
The Rebel:
Kaiser Roll, Swiss Cheese, American Cheese, Mayonnaise
"In 30 years, I've tried every combo," says Freddie Slyman, owner of Slyman's Restaurant. "The cheeses and the mayo just add a nice flavor, and the bread is a good option for something softer [than rye] without caraway seeds. If the meat is good, you really don't need to dress it up much."
Spare Change
Joseph Nagy, chef at the Harp, offers ways to change up your leftover game.
Corned Beef and Cabbage Soup: This classic can be made with a cream base or a broth. "Add carrots, celery, onion, green cabbage and red cabbage," says Nagy. "If you're doing a broth, a combination of chicken and beef base works well because it goes with the corned beef."
Corned Beef Burrito: Try a wrap with scrambled eggs, peppers, onions, Swiss cheese and corned beef. "The pairing of the corned beef and the eggs make it a hearty, home-cooked meal," he says. "People really like that homey combination."
Corned Beef Eggrolls: This is Nagy's favorite way to use leftover corned beef. "It's like a Reuben in a roll, with finely diced corned beef, Swiss cheese and sauerkraut," he says. "Put it in egg roll wraps and fry it, then dip them in Russian or Thousand Island dressing."
