Corned

Yesterday I made a corned beef. The local market had point cut so cheap that I got one that weighed over two pounds for less than two dollars. Big Mistake! It was good, it was great, and I made several sandwiches. It simmered it water for one hour for each pound and was then finished in the oven at 350 degrees for fifteen minutes with a glaze of brown sugar, ginger, water, and soy sauce. I got up during the night three times for a glass of water. Corned beef is definitely off of the menu. I think back fondly of a Rachael sandwhich. A Rachael is a Reuben with coleslaw instead of sauerkraut.