Delicious, salty corned beef is fairly easy to recreate at home. When you do so, however, just make sure to use this cut of ...

(Louisa Chu/Chicago Tribune) The best deli experience in town — especially if Gino Gambarota is making your mile-high sandwich with enough corned beef for ... fresh cut fries or fantastic ...

It is also commonly cured and made into pastrami or corned beef. Taken from the upper ... immediately behind the ribs. The cuts are extremely tender and best for grilling or pan searing.

Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture. To make the pastry ...

Corned beef has been a favourite store cupboard staple ... Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray.

A corned beef cook-up could be the answer. Corned beef is made by "curing" a cut of beef in salt or a spiced brine to preserve and make it tender. Saltpeter( Potassium Nitrate) is added as part of ...

Drain. Cool down with cold water. Pat dry with paper towels. Cut into small dice. Add to the corned beef and onion mixture. Continue cooking, stirring very often, for 15 minutes. Season with salt ...