How do you slice corned beef?

Basic Slicing:

1. Get your tools: A sharp chef's knife or electric meat slicer is ideal. If using a knife, make sure it's very sharp for clean cuts.

2. Prepare the corned beef: Remove the corned beef from the refrigerator and let it come to room temperature for about 30 minutes. This will make it easier to slice.

3. Slice against the grain: Identify the direction of the muscle fibers (grain) in the corned beef. Slice across the grain for tender, thin slices.

4. Thin slices: Aim for slices about 1/8 to 1/4 inch thick. This ensures they cook evenly and melt in your mouth.

5. Even slices: Try to maintain consistent thickness for even cooking and a pleasing presentation.

Advanced Slicing:

* Use a meat slicer: An electric meat slicer makes slicing corned beef a breeze. It ensures thin, even slices and reduces the risk of uneven cutting.

* Consider the type of cut: Corned beef can come in different cuts, such as brisket, round, or pastrami. The best slicing technique will vary depending on the cut.

* Slicing for reuben sandwiches: For classic Reuben sandwiches, you might want thicker slices, about 1/4 to 1/2 inch thick. This gives the sandwich a more substantial texture.

Tips for Success:

* Sharp knife: A dull knife will result in uneven, ragged slices.

* Patience: It's important to be patient and take your time when slicing corned beef.

* Don't press down too hard: Let the knife do the work. Pressing down will crush the meat and make it difficult to slice.

Enjoy your perfectly sliced corned beef!