Homemade Corned Beef, Part 2

We unveiled the corned beef today.  It had been in the fridge in the brine for about 2 weeks.  We made some excellent Reuben sandwiches with it.

Week: 20 of 52

After two weeks of flipping the corned beef daily, I rinsed it off to prep it for cooking.  After rinsing, I boiled the brisket for 3 hours with a little carrot and onion.

After boiling, I trimmed some of the fat off the corned beef and sliced it for sandwiches.

We made the Reubens with some toasted dark rye bread, thousand island dressing, sauerkraut, and swiss cheese.

We served the sandwiches with homemade coleslaw, potato chips, and a pickle.  The corned beef tasted great and made a wonderful sandwich.  We have enough for more sandwiches and who knows what else… I’m definitely looking forward to eating more of this!


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