My corned beef is happily corning in salt and spices. It should be ready to cook in a few days.
In the past, I have boiled it. But I'm bored with boiling. It's sooo St. Patrick's day.
I'm ready to try something different. My ultimate aim is to make it into corned beef sandwiches. I was thinking of cooking it in a way to get a browned outer crust, and a moist, tender interior.
Should I brown it and then braise it? What about throwing it on the grill? What about slathering it with grainy mustard and breadcrumbs and baking it?
Any ideas would be appreciated!