***The number selected from the drop down menu will be the quantity of each item (not weight).

If you have any questions about the items listed below, please call at 216-465-2762 and we will be happy to assist you.

All orders must be placed online and paid in full to expedite transactions.  No refunds. 

 

Pickup times are as follows:

Tuesday, March 17 - 11 AM to 5 PM

 

Thank you for your support,

OCP

216-465-2762

Hours

Deli Sliced Corned Beef - preorder on this form

Hot Food Available ONLY Tuesday, 11 AM to 5 PM 

 

If you need sliced corned beef sooner, please stop in the store.  We should have it available by Saturday, March 14.  We are expecting Monday and Tuesday to be busy slicing, and to skip the line, please preorder.  Slicing a lb of corned beef takes a while so the preorder speeds things up.  

Raw Corned Beef Brisket 

This is the brined and seasoned, but raw, corned beef brisket for you to cook at home.  It is extremely limited.  

No preorders available.  First come first serve at our deli counter.  This will be available starting Saturday, March 14 in store. 

 

Cooked Corned Beef (deli-style)

This is what you would use to make your own reuben or sandwich at home.  We start with grassfed beef rounds and inject them with our house corning brine before poaching to a tender finish with beef stock and pickling spice.  

Sliced thin and sold by the lb.  

 

St. Patrick's Day Hot Corned Beef Reuben

We've been excited about this sandwich for a while.  A crunchy toasted rye bread, just strong enough to hold together the mountain of corned beef, kraut, dressing, and melted cheese.  

First, the sandwich starts with Quince picke-dill rye bread. Chef Deb starts with a sourdough starter, rye and malted barley flour, and the brine from dill pickles.  This loaf is baked in an earthenware pan for a softer crust perfect for buttering up and toasting on our flat tops.  

Then, we take our housemade corned beef - a grassfed beef roast injected with a brine rich in pickling spice and mustard, then allowed to soak in the brine for days before being poached off to a tender finish.  We slice it thin and sear it on the flat-top with Ohio swiss cheese melted over top.

To top it off, we add our farm-fermented organic raw sauerkraut and a housemade thousand island dressing, which starts with our farm fresh eggs, organic oil, and fresh herbs.

To complete the plate, we are serving handcut fries.  

Preorders Required. Served only from 11 AM to 5 PM. See Order form below.