Got shut out at Aldi and Whole Foods. Contemplated buying an 8 lb flat at Bristol but it was gonna be $100+. Too lazy to drive to Costco. Trader Joe’s had a few left. Surprisingly not bad. Good enough for us last minute shoppers and we would actually buy it again. I think that’s the first time we said that about any meat product from TJ not including their salamis.
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RIP Trader Joes Heirloom Chicken. That was great. (I actually know which brand it was, just much harder to find and way more expensive)
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That’s one of the Kroger flats I had been using throughout the year. It’s okay. The key to making a good pastrami out of a corned beef is to soak the corned beef WELL. Like twice even. You need to leech out a lot of the curing that makes it tough when smoking. Other than that, there are a few videos online you can crib from.
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I do this over the course of 2 days before I cook the regular corned beef. It works terribly well…it’s just takes patience.
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I got one of these at the Costco Business Center on praire. About a 30$ brisket.
I shaved off some of the fat cap, soaked it for an hour in water, threw it in the instapot with an onion, garlic cube, 12oz IPA (Alesmith), and covered with water. 90 minutes and 10 minutes release, I cooked the cabbage separately cause I like a little crunchy.
Fed family of four all they can eat for St. Patricks Day, everyone got big loaded sandwiches for lunch the folllowing day, and I just ate the last of it.
Tasted better than it looks in the photo.
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ALWAYS cook the veg separately. Cabbage can sulfur easy. Like I mentioned in my post, even though I end up cooking the veg in the braising liquid after finishing the corned beef, I also add other spices to help liven up the broth like caraway.
Next year, I am going to try to roast the Cabbage. Also, don’t forget a good pat of Kerrygold to go on the veg to support the Irish economy! 
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