Make a classic Irish-style corned beef and cabbage dish, with tender beef seasoned with curing salt and served with flavorful beef stock.

When it comes to corned beef, it's better to get it at the deli than opt for the canned and store-bought versions. Here's why ...

Nearly five inches thick and stuffed with lean, almost translucent sheets of crimson corned beef, the New Yorker at Tina's tidy deli is a monument to the glory of fine sandwiches. Further enhanced ...

Wrap beef in plastic wrap, and chill in freezer 2 hours. Using a very sharp knife, cut chilled beef crosswise into 1/8-inch-thick slices (or as close to 1/8 inch as you can get). Stack beef slices ...

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Home to the iconic corned beef steamed bun, a vegan menu is unexpected at Metita but—like everything else they've done to date—it hits all the right notes (and that's coming from a vegetarian). This ...