The corned beef is done and boy is it gorgeous! Look at the redness of the meat and the pinkness of the outer surface. I can’t wait to try some tomorrow! After cutting each brisket into a point and a flat (The flat is the best cut… less fat.) I trimmed the excess fat and vacuum sealed to freeze. I kept a piece to cook with the tongue I pickled for Sunday dinner. (Some of our guests and my mother won’t touch the tongue.)
