In New Zealand a cut of silverside is the most commonly chosen to corn and, as such, we often call corned beef "silverside". Because of the brining, this meat can be salty so it must be blanched ...

Leftover corned beef makes a raunchy reuben sandwich. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the ...

Befitting such reverence, a special meal deserves a special drink (not that corned beef is a March exclusive ... Kim Crawford Sauvignon Blanc from Marlborough, New Zealand ($19.71 via Drizly ...