Milwaukee restaurants with good corned beef, on st. patrick’s day or not how to cook bacon in oven recipe

Consider that jake’s deli, an institution in milwaukee, has been making corned beef sandwiches on north ave. Since 1955 (although with new operators since 2016).

At the city’s newest purveyor of corned beef sandwiches, mae velma’s corned beef, a takeout stand on the northwest side, the reuben is the no. 1 seller, followed closely by the corned beef sandwich. Then comes the fried catfish plate and the italian beef sandwich. Business has been good; the corned beef cravings apparently have been strong.

Tyron smith with his wife, tonya, opened mae velma’s corned beef in december, a takeout-only, drive-through restaurant named for his late mother.

He’s been cooking professionally for 30 years, working in the kitchens at mader’s downtown, jake’s steakhouse in pewaukee and devon seafood + steak in glendale.

But first he learned to cook from his mother.


Mae velma smith would take tyron, one of five sons, into the kitchen with her so she could keep an eye on her youngest. She would make soul food classics but also corned beef six or seven times a year.Beef sandwiches “it was always a treat,” he recalled.

Smith also works as a real estate broker, a job he likes, but he “always felt a connection to cooking, and it’s a connection to my mother.” so of course his first restaurant is named for her.

And he wanted to serve a milwaukee favorite, so he gave corned beef top billing, over italian beef sandwiches, the catfish, whole breaded chicken wings and other fried menu items.

The building, formerly a coffee shop, is big enough to hold the kitchen, and that’s it. (tables likely will be put on a grassy patch in summer.) drivers look over the menu board, pull up to a window to order, then make their way to the next window for their food.

The corned beef is hot and steaming and sliced by hand — a key attribute that gives the meat better texture. Slices are thickish; the meat is trimmed to be pretty lean to begin with, but extra-lean is available ($2).

It’s served on a light, seedless rye, with brown or yellow mustard.Beef sandwiches corned beef sandwiches are $10, which includes chips and a drink; double meat is an extra $3. The reuben is $11.

Food is prepared to order; corned beef is sliced as it’s needed, catfish is breaded just before it’s fried for a little over five minutes. Smith said he wanted all the food to be as hot and fresh as possible when it’s handed out the window.

Mae velma’s corned beef, 4115 N. 76th st. (414) 988-2448. On facebook. Hours: 11 a.M.-10 p.M. Monday-saturday, 11 a.M.-9 p.M. Sunday. Drive-through and walk-up window; orders can be called in.

The west side irish bar mcbob’s is justly renowned for its corned beef sandwiches, stacked with meat that’s more slabs than mere slices. And it gets creative with its corned beef, stuffing it inside of meatloaf, putting it on a burger, making it available as a garnish on just about anything, breakfast included.

The thick-cut corned beef at mcbob’s is trimmed very lean, and the entrée shows that off. The meat is served with remarkably sweet, perfectly sautéed spinach and white onion, and with browned american fries made from small red potatoes.Beef sandwiches it’s a dinner that would be very good even if it ended right there.

But mcbob’s isn’t the sort of place to stop short. It adds a slice of toasted, bacon-studded bread and achieves corned-beef entrée nirvana. It’s a satisfying and wholesome dinner, the kind that feels like a home-cooked meal, if anyone had the time to cook like that at home, that is.

McBob’s, bedecked in guinness memorabilia, is gearing up for its big day, st. Patrick’s day. It’s been a neighborhood staple since christine mcroberts opened it in 1986, so it has a tried-and-true system for a smooth st. Paddy’s day.

That includes a limited menu: reubens and corned beef sandwiches, the corned-beef-stuffed meatloaf, reuben spring rolls, grilled cheese and grilled ham and cheese sandwiches, and the house-made scotch eggs. You’ll have to come back another day for the farmer’s dinner.

McBob’s pub and grill, 4919 W. North ave. (414) 871-5050. Mcbobs.Com hours: lunch and dinner, 11 a.M.-10 p.M.Corned beef monday, 11 a.M.-midnight tuesday-friday, noon-midnight saturday, 2 p.M.-10 p.M. Sunday. Breakfast, 8-11 a.M. Monday-friday, 8 a.M.-noon saturday, 8 a.M.-2 p.M. Sunday.

The fashion for corned beef these days seems to be toward seedless rye and lean meat. What if you like caraway seeds in your rye and a little luscious fat to moisten the meat?

Wajeeh alturkman moved his counter-service restaurant 10 blocks east last year on silver spring ave. Into a newly made-over building, with an expansive menu that includes other sandwiches, wings, burgers, sausages and pizza. I found I liked the corned beef sandwich better than when I first tried it years ago.

And that bit of fat just melts with the hand-sliced meat. (I once overheard a man order a corned beef sandwich with extra fat at jake’s. I don’t do it, but I get it.) if that’s not your thing, get it extra-lean for $11.79. The standard corned beef sandwich is $9.79 with pickle and chips.

House of corned beef also makes a fine reuben — the cheese melted and browned on each side of this particular sandwich, attached like delicious, cheesy angel’s wings — and another sandwich that’s a must-have: a philly corned beef.Beef sandwich

The sandwich ($9.99) is slathered with onions, green peppers and mushrooms fried on the grill; it’s all tucked under a cozy, oozy blanket of melted provolone (or another cheese of choice) and served on a toasted sub roll. It’s big and rich, and the grilled vegetables give the mildly seasoned corned beef oomph.

House of corned beef, 5201 W. Silver spring drive. (414) 461-4292, (414) 461-2100, (414) 461-2535. Houseofcornedbeef.Com hours: 10 a.M.-midnight monday-saturday, 10 a.M.-10 p.M. Sunday. About a dozen seats inside; delivery available for $5 fee.