Imho, the best reason for making Corned Beef is to have leftovers for a Classic Reuben Sandwich. Corned Beef, sauerkraut, a good Pumpernickel or Marble Rye, a simple dressing of home-made Thousand Island. I think maybe if I hadn’t grown up eating Reuben’s I’d think they were a little nuts.
I get super psyched over St. Patrick’s Day! It’s not the parades that get me going, it’s not the partying: It’s the Corned Beef Cabbage Dinner. I love love love me some of that luscious, briny Corned Beef and the potatoes, carrots, and cabbage that goes with it. All those veggies flavored by that broth. Heaven!!