@karstopography
No offense intended.

It's just something I had no idea other people have never heard of or eaten.
I can't count how many people I've met that have never heard of corned beef.
My dad married someone way out of his class or demographics when it came to food.
And that's where I picked it up.
None of my other four siblings picked it up or paid attention except maybe for my oldest brother that I loved so much.
They were half brothers who's Mom died from cancer and my Mom was their step mom.
My sister was my full sister and she didn't give a hoot about spices and cooking unless it was sweets.
My Dads Mom would let us cook when we were little kids as well.
Usually brownies or chocolate muffins.
The there was Mrs Long that lived in the woods that let me cook.
She didn't have running water but a well in the house right in front of her sink.
And the other Flathead Indian lady down the road that made stuff.
I was always hanging out in the kitchen usually with a lady in her 60s or 70s teaching me the old tricks and food ways of our past.
Basically at a very early age I learned that if I wanted something I had to make it.

karstopography wrote: ↑Sun Mar 24, 2024 6:50 am I’ve got a corned beef point in the fridge. @Tormato

I’ve read about several ways to cook that point from braising in the slow cooker or wrapped in foil and put in the oven or put out on the smoker to convert the corned beef into pastrami. Some folks soak their corned beef points is water overnight to remove the excess salt, others simply rinse, some retain the brining liquid and others discard.

I too want to make a Reuben Sandwich. I have delicious homemade sauerkraut with caraway seeds. I can get the rye bread, swiss cheese and thousand islands dressing, but I don’t know what to do with the corned beef.

If you make it into pastrami, look up the Rachel sandwich. Some use pastrami, some use turkey.

To me, a Reuben has to be corned beef simmered in water, and kept in water until just before slicing.

worth1 wrote: ↑Sun Mar 24, 2024 7:50 am

Shule wrote: ↑Sat Mar 23, 2024 9:19 pm

worth1 wrote: ↑Thu Mar 17, 2022 5:47 am They had 2 corned beef brisket left at the store yesterday.
Both flat and I didn't get either one for $24.
Opted for some fine localy made Slovacek sausage links instead.
What cabbage left was the size of a softball.
Didn't get any.
Looks like sausage links and small red taters with butter.

Hey, if you can't get cabbage where you live (not particularly for the purpose you had in mind), have you ever considered using prickly pear tunas? They're a pretty good vegetable. They taste more like peppers than they taste like cabbage, though, but they cook well like cabbage cooks well (in stir fry and such).

We normally have a good amount of cabbage at the store.
There was probably a rush on it or supply issues.
I have a big head in the refrigerator now.

Prickly pear tunas are the fruit they put out the fresh pads are called nopal or nopale plural.
I can't stand them.
Sour and slimy.

Oh, sorry. I thought tunas were the pads for some odd reason.

Awesomeness! Wife and I both agree, this was delicious.

Simmered the two pound point for about 2 hours.

Wife researched the assembly. Thousand Island went on insides of both pieces of Jewish Rye. Then the Swiss cheese, next the sauerkraut. I briefly rinsed and drained the sauerkraut just to tone down the sourness.

I sliced against the grain the corned beef as thin as I could. The flavor of the beef was perfect. I had rinsed the brine off and put the point in plain water to simmer. The salt level wasn’t overwhelming.

The rye bread was toasted in butter on both pieces.

This was a leaner, less corned beef version than a standard deli sandwich. There is always too much beef in a deli Reuben so I deliberately backed off the meat.

karstopography wrote: ↑Wed Mar 27, 2024 7:36 pm IMG_3692.jpegIMG_3695.jpegIMG_3696.jpegIMG_3697.jpegIMG_3699.jpeg

Awesomeness! Wife and I both agree, this was delicious.

Simmered the two pound point for about 2 hours.

Wife researched the assembly. Thousand Island went on insides of both pieces of Jewish Rye. Then the Swiss cheese, next the sauerkraut. I briefly rinsed and drained the sauerkraut just to tone down the sourness.

I sliced against the grain the corned beef as thin as I could. The flavor of the beef was perfect. I had rinsed the brine off and put the point in plain water to simmer. The salt level wasn’t overwhelming.

The rye bread was toasted in butter on both pieces.

This was a leaner, less corned beef version than a standard deli sandwich. There is always too much beef in a deli Reuben so I deliberately backed off the meat.

I missed this post from last year.

You do it almost exactly the way that I do, although I have 2 thin layers of sauerkraut. So, it's buttered rye, Thousand Island, Swiss cheese, sauerkraut, corned beef, sauerkraut, Swiss cheese, Thousand Island and buttered rye. I generally use a less fatty flat cut of corned beef for a Reuben. Point cut is for the New England boiled dinner. To me, the amount of meat in the Reuben is determined by how wide that I can open my mouth.

I'm still kind of in a fog. When I wake up in the morning, I almost completely forget what I did the day before. I'm OK with remembering beyond the past 24 hours. Not going shopping for about 3 weeks, I went to a couple of stores the other day. They were loaded down with corned beef, so I thought St Patrick's Day might be later this week. I have until Monday to get all of the ingredients for the meal, the Reuben and the Irish soda bread. I learned two years ago that I have to pick up the Thousand Island dressing weeks before the Day, as all local stores can be sold out if one attempts to pick up a bottle the day after St Patrick's Day.

No corned beef for me this year I had one awhile back and it was a flat cut.
The only thing they have is flat cut.
No point cut which is the best

Tormahto wrote: ↑Wed Mar 12, 2025 11:19 am

karstopography wrote: ↑Wed Mar 27, 2024 7:36 pm IMG_3692.jpegIMG_3695.jpegIMG_3696.jpegIMG_3697.jpegIMG_3699.jpeg

Awesomeness! Wife and I both agree, this was delicious.

Simmered the two pound point for about 2 hours.

Wife researched the assembly. Thousand Island went on insides of both pieces of Jewish Rye. Then the Swiss cheese, next the sauerkraut. I briefly rinsed and drained the sauerkraut just to tone down the sourness.

I sliced against the grain the corned beef as thin as I could. The flavor of the beef was perfect. I had rinsed the brine off and put the point in plain water to simmer. The salt level wasn’t overwhelming.

The rye bread was toasted in butter on both pieces.

This was a leaner, less corned beef version than a standard deli sandwich. There is always too much beef in a deli Reuben so I deliberately backed off the meat.

I missed this post from last year.

You do it almost exactly the way that I do, although I have 2 thin layers of sauerkraut. So, it's buttered rye, Thousand Island, Swiss cheese, sauerkraut, corned beef, sauerkraut, Swiss cheese, Thousand Island and buttered rye. I generally use a less fatty flat cut of corned beef for a Reuben. Point cut is for the New England boiled dinner. To me, the amount of meat in the Reuben is determined by how wide that I can open my mouth.

I'm still kind of in a fog. When I wake up in the morning, I almost completely forget what I did the day before. I'm OK with remembering beyond the past 24 hours. Not going shopping for about 3 weeks, I went to a couple of stores the other day. They were loaded down with corned beef, so I thought St Patrick's Day might be later this week. I have until Monday to get all of the ingredients for the meal, the Reuben and the Irish soda bread. I learned two years ago that I have to pick up the Thousand Island dressing weeks before the Day, as all local stores can be sold out if one attempts to pick up a bottle the day after St Patrick's Day.

Thousand Island dressing is easy to make. Ketchup, mayo and sweet relish.

worth1 wrote: ↑Sun Mar 24, 2024 8:11 am I got into an argument with the manager or someone at Jason's deli because they served my Hot pastrami sandwich ice cold.
He said it's supposed to be cold and I pointed out on the menu it was supposed to be hot.
He said we can pop it in the microwave.
I said give my money back.
Microwave sandwich at a deli give me a break.
Another time the Reuben was so soggy the bread turned into mush.
They didn't wring out the sauerkraut and the sandwich was sitting in a pool of sauerkraut juice in the plate like some sort of sandwich soup.
Got my money back and never went to that place again.

At the one in Austin I got stuck at the free frozen yogurt machine.
A group of women saw how lovely my ice cream cones looked and they wanted me to make theirs.
So here I am making ice cream cones for a group of people.
And showing them how to do it.

They said I must have worked a dairy queen.
I said no in the Marines we used to have ice cream cone making contests to see how high we could make them.
We would usually end up walking out with them around a foot tall at so.

I rinse the sauerkraut, wring it out, then press it between layers of paper towels to remove as much water as possible. I also pat the corned beef a bit too. Nothing is worse than soggy sandwich bread, especially when your sandwich generally looks like a Dagwood.

[/quote]
I rinse the sauerkraut, wring it out, then press it between layers of paper towels to remove as much water as possible. I also pat the corned beef a bit too. Nothing is worse than soggy sandwich bread, especially when your sandwich generally looks like a Dagwood.
[/quote]
Many if not practically all of the kitchen slave workers here in Texas have never eaten or even heard of sauerkraut or corned beef in their lives.
They're probably thinking who would eat this soggy thing.
I blame this on poor underpaid or ignorant kitchen management.
But the one manager really ticked me off when he argued with me and said they were supposed to be cold when right on the menu it says hot sandwich.
I showed this to his condescending butt.

Reuben The Great ... 1/2 pound of hot corned beef, Swiss, sauerkraut, 1000 Island dressing, grilled on marbled rye. Served with chips (150-160 cal) or baked chips ...

Definitely flat cut for me. Much leaner and better for sandwiches and even cutting up for hash if you want to cube up some leftovers.

One local supermarket has point cut at $1.77/lb and flat cut at $2.37/lb. The flat cut looks like a very large point cut, not flat and not lean. At WalMart, no point cut, and the flat cut is TOO lean, at $5.54/lb. They've got the overflow of corned beef where the strawberries usually are. I don't think the temperature is low enough, there.

I'd give my eye teeth for corned beef that cheap.
One thing about corned beef is it's preserved so in reality it doesn't have to be kept ice cold.
I imagine it's moving so fast in the store it doesn't matter.

I am paying 2.49 a pound for a flat cut. I think it’s available at one store at least for as low as $1.99 a pound, but because of my immune status and current situation I have been getting my groceries either by parking lot pick ups or delivery and I just happen to have a six dollar credit at that store because they give points for every dollar you spend and that’s how much they added up too. There is a $3.95 pick up fee and with six dollars off I get an additional $2.05 off my groceries so that makes up a little for paying a little bit higher price. If it it’s not popular in your area Worth, that’s probably why you’re not seeing good prices. It’s like turkeys going cheap on Thanksgiving, everyone wants to use the price of turkey to lure customers into their store where they buy the rest of their stuff as well. Around here St. Patrick’s Day and corned beef is very popular and a good buy on corned beef will bring people into the stores as well as cabbage and potatoes, but the good price on corned beef is the drive most of the time.

Yea, nobody has corned beef that inexpensive around here. I got my 3.66 pound point a while ago for $2.99/# at Aldi, but everything around here now is $5/# or more, including Walmart. My point has a best by date of May so it’s all good.

I’m looking forward to Monday. I have my recipe picked out. I have garden cabbage and carrots ready to go, the potatoes will be store bought.

karstopography wrote: ↑Thu Mar 13, 2025 8:09 pm Yea, nobody has corned beef that inexpensive around here. I got my 3.66 pound point a while ago for $2.99/# at Aldi, but everything around here now is $5/# or more, including Walmart. My point has a best by date of May so it’s all good.

I’m looking forward to Monday. I have my recipe picked out. I have garden cabbage and carrots ready to go, the potatoes will be store bought.

I got the same deal at our Aldi, about the same size, price and best by date as yours too. Bought the cabbage yesterday and I think I'll make some colcannon with kale and leeks from the garden and store bought potatoes since the garden taters are long gone. Will have the cabbage on the side.

Can't wait for the Reuben sammie the day afterwards.

With inflation, I'm still really surprised at the very low prices a few times a year. I know they are loss leaders, but at Thanksgiving - turkeys at .49/lb, at Easter - hams at .79 to .99/lb depending on shank or butt, including spiral cut, at St Patricks Day - corned beef at well under $2/lb, cabbage at .19/lb!, potatoes at $1.49/5 pound bag.

On the other side, I am waiting for the 3 pound bags of Vidalias, due in about a month, to be close to $6.

All I can afford is the point cut of the cabbage.

worth1 wrote: ↑Fri Mar 14, 2025 5:09 pm All I can afford is the point cut of the cabbage.

On the plus side, you didn't say the most outer damaged leaves that shoppers peel off and throw away, into the seasonal 30 gallon barrel just for this task. The barrel returns from July to early September, for the corn shuckers.

Tormahto wrote: ↑Fri Mar 14, 2025 7:16 pm

worth1 wrote: ↑Fri Mar 14, 2025 5:09 pm All I can afford is the point cut of the cabbage.

On the plus side, you didn't say the most outer damaged leaves that shoppers peel off and throw away, into the seasonal 30 gallon barrel just for this task. The barrel returns from July to early September, for the corn shuckers.

I've seen people strip off more than necessary and leave them in the bins.
You could feed a family from the scraps.

worth1 wrote: ↑Sat Mar 15, 2025 1:04 pm

Tormahto wrote: ↑Fri Mar 14, 2025 7:16 pm

worth1 wrote: ↑Fri Mar 14, 2025 5:09 pm All I can afford is the point cut of the cabbage.

On the plus side, you didn't say the most outer damaged leaves that shoppers peel off and throw away, into the seasonal 30 gallon barrel just for this task. The barrel returns from July to early September, for the corn shuckers.

I've seen people strip off more than necessary and leave them in the bins.
You could feed a family from the scraps.

I strip off the extremely damaged leaf or two, if there are any. Once the outer leaf is more than 75% usable, I leave it on. When I get home, I do just a bit of trimming. I stay away from the cracked heads, both cabbages and shoppers.