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