In the Midwest, we have the corned beef with veggies for the first meal, then the next day we slice enough of the leftover thin, layer it onto a piece of rye bread, topped with sauerkraut mixed with a bit of mayo and/or Thousand Island dressing, then put a slice of Swiss cheese on top of that. Pop it into the broiler to warm it up and melt the cheese. It is called a Reuben sandwich eaten open faced. Usually served with a nice Kosher dill pickle in the restaurants. Jane O'Connor New Lenox, IL USA ________________________________ Here in Australia we can buy those cans too, but compared to "real" home made corned beef they are dreadful. I buy corned beef in a hunk of about 1.5kg and it's been fairly cheap lately. I think I paid about $10 for that chunk - that's about £6.75. It has been salted and corned by the butcher. Then it's a matter of boiling it for about 2 hours and slicing it up for a lovely hot meal with vegies and having the rest cold for the rest of the week. It is usually boiled with such things as a bay leaf, cloves, and even a quartered orange in the water. As it is boiled all the salt comes out, hence the water is no good for soups etc.
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