No matter which way you slice it, corned beef is the best (as long as you cut it against the grain). Read the original article on Mashed. Once considered an inferior cut of meat, brisket was one of ...

(Louisa Chu/Chicago Tribune) The best deli experience in town — especially if Gino Gambarota is making your mile-high sandwich with enough corned beef for ... fresh cut fries or fantastic ...

Read more: 8 Absolute Best Cuts Of Meat To Deep Fry Despite the name, no maize is used in the production of corned beef. Rather this wet-cured (i.e. brined) beef derives its name from the sizable ...

It is also commonly cured and made into pastrami or corned beef. Taken from the upper ... immediately behind the ribs. The cuts are extremely tender and best for grilling or pan searing.

A corned beef cook-up could be the answer. Corned beef is made by "curing" a cut of beef in salt or a spiced brine to preserve and make it tender. Saltpeter( Potassium Nitrate) is added as part of ...

Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat ...

Drain. Cool down with cold water. Pat dry with paper towels. Cut into small dice. Add to the corned beef and onion mixture. Continue cooking, stirring very often, for 15 minutes. Season with salt ...

Lay the next slice of bread on top, and then lay over the sliced corned beef ... the better the chilled loaf will cut the next day. Cool and chill well, best overnight. Next day, remove from ...