New "cook" here.
This was fast, easy, & tasty! I can now make something my wife likes w/o complaints that I've really messed up the kitchen!
Want to know - anyone tried this w/pastrami? IE: are there "Pastrami Reubens'?
I've looked all over for the *technical* difference between corned beef & pastrami w/o success. Anyone have an answer?
<<< From Margaret, Kraft Kitchens Expert ~ Both corned beef and pastrami come from the brisket or round cut of meat. Corned beef is cured in a seasoned brine, a solution of salt and water used for pickling. The surface of pastrami meat is rubbed with a paste that might include garlic, peppercorns, cinnamon, cloves, and coriander. Corned beef is cooked in seasoned simmering water and pastrami is dry cured, smoked and cooked. >>>