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[Mington]

ox tongue nom nom nom, i used to slice this shit for a living

 

[Mington]

You can actually see all the individual tongues wrapped and molded together.

 

[MarleyManiac]

Mmm...Pastrami!

I made some a few weeks ago when Corned Beef Brisket Flats were on sale for St. Patty's day.

Basically you take the Corned Beef and soak it in cold water for 24 hours, changing the water out every 4 - 6 hours to leech out most of the salt.

Make a Pastrami Rub, rub that sucker down and throw it on the smoker at 250F until it hits around 190F internal (after resting).

Let cool and slice...make a Reuben.

http://virtualweberbullet.com/cornedbeef.html

 

[wetwired]

You are all doing it wrong!

This is where it's at, drizzled with some white vinegar. Can't say I've ever had it out of a can, I've always had freshly cooked and hot.

 

[Henchmen21]

To those complaining about the taste/smell, Have you only ever had it out of the can? Because that can crap is disgusting and might be where you're going wrong. Freshly cooked tastes leagues different.

 

[Raptomex]

I find the pastrami to be the most sensual of all the salted cured meats.

Excellent show. And a fact.

 

[Violater]

You are all doing it wrong!

That looks dry and bland.
Like that cabbage needs to have been steamed in some tomatoes onions and sweet peppers.

 

[UrokeJoe]

Pastrami, but there is hope for corned beef..

http://foodwishes.blogspot.com/2012/04/how-to-turn-corned-beef-into-pastrami.html

 

[RangersFan]

just had some leftover corned beef fried rice i made the other night, re-fried it in pan nice and crispy mmm healthy dose or sriracha so good

 

[jon_irenicus]

The gold standard for beef:

Spoiler

Yes, I'm serious.