I made Pioneer Woman’s corned beef and cabbage (pictured) a few days after Saint Patrick’s Day this year (we went out for non-Irish food on the actual holiday). We liked the corned beef but weren’t super excited about her take on cabbage. But what we really liked were the corned beef sandwiches I made next day.
1 2-3 pound corned beef brisket (I used a no-nitrate one from Whole Foods, though that was basically because I could find it after the holiday)
lots of black pepper
Preheat oven to 325. Cover corned beef with a crust of black pepper. Place on a roasting pan with a rack and cover pan with foil. Cook for 2.5 hours. Uncover. Cook another 45 minutes or until tender. Allow to rest at least 20 minutes.
Cut corned beef into slices. Either serve immediately or make into sandwiches:
Toast rye bread. Spread with a thin layer of mustard. Reheat sliced corned beef (if using leftovers) on a skillet. Top with swiss cheese and cover to melt for a minute. Put corned beef and cheese on top of bread.