A QUICK TIP REGARDING CORNED BEEF

After years of seeing them available annually in mass quantities around Saint Patrick's Day, I finally decided to try my hand at cooking some corned beef. The meat came pre-seasoned in its own juices and spices and the directions on the package stressed simmering it for a relatively short time (I think it suggested three hours) in a standard stew or soup pot, but I called bullshit on that and instead opted for my tried and true crock pot. I used slightly more water than indicated on the package, in order to compensate for some of what would undoubtedly be lost to the slow-cooking process, and let it sit undisturbed on low heat for around twelve hours. Once finished it was tender beyond belief, and I transplanted it and its broth into a smaller pot, there to cool to room temperature before storing it overnight in the fridge. The overnight cooling allows the corned beef to "find its flavor" and congeal to a state of solidity that's perfectly conducive to thin-slicing.

The wonder of thin-slicing cold corned beef is demonstrated.

I suggest making this at least a day before you intend to serve it, and it re-heats like a dream.