"Chemiker" > wrote in message
...
> Just pulled a corned beef out of the brine and cooked same, to 170 dF
> interior. Will vacu-pak it. Love the stuff. BUT:
>
> Aside from Corned Beef and Cabbage, Reuben sandwiches, and corned beef
> hash......What now?
>
> What are your faves for using this wonderful piece of meat? Mine is a
> top round. NOT a brisket.
>
> Is there a corned beef quiche? Corned beef salad (a la ham salad)?
> There have to be some good recipes out there, maybe in Jewish cookery,
> that I am unaware of. Web searches seem not to be definitive.
>
> All suggestions appreciated, good ones in proportion.
>
> Alex



Hash
corned beef & Swiss on rye - side of slaw
diced and mixed with scrambled eggs or in an omelet
cubed on toothpicks

Dimitri