If it goes on sale, I just put several in the freezer.
I'm still looking for last years thread on point cut vs flat cut. Since I don't have corned beef that often
, it's point cut (cheaper and tastier) for me, always sliced fairly thin cross-grain. The tomato lover in me puts
ketchup
on his corned beef/rye bread sandwiches.
And, after nearly a year of going through withdrawal, I finally located my Irish soda bread recipe.
