So, there I was, surfing the net, searching for some sound advice on how to cook a corned beef in a manner such that it could be sliced into sandwich meat. See, I love corned beef sandwiches more, even, than that American Saint Patrick's Day staple, the Boston Boiled Dinner. In fact, my favorite parts of the corned beef experience are 1) corned beef and Reuben sandwiches and 2) the corned beef hash which, if you are really lucky, comes the next day. The problem with all this is that if you are going to start with a boiled dinner, and if your family consists of more than just you, you need at least two corned beefs to get all this out of it, or you need to plan for your corned beef and only get certain treats out of your one corned beef.
So, anyway, there I was, surfing the net, searching for some sound advice on corned beef cookery, and I found one of the best articles on the subject that I have ever seen in the Cleveland Plain Dealer. It is a very intelligent discussion of the topic and links to some great recipes too. I hope that they keep this article up!
UPDATE: The braised corned beef turned out to be everything I had hoped for! It was moist and delicious, but it sliced satisfactorily and held together nicely for sandwich making. We had two days of first-class Reubens and corned beef hash for breakfast on day three.