I made corned beef for St. Patrick’s Day dinner last week. Actually, I’d started making the corned beef the week before, making a brine and soaking the brisket in the fridge for a week before finally boiling (simmering, really) it and the requisite potatoes and cabbage and carrots. (Turnips and other root vegetables would also be traditional, but I didn’t want a TON of leftovers.
What I did want was the left over corned beef. I used some of it make corned beef hash over the weekend, and used some more of it last night when I made a Reuben for my husband for dinner.
He loves a good Reuben.