Good evening, all. Quick, specific question here (something too esoteric for most cooking sites I checked):
I have ~2.25lb of Corned Beef Brisket (Point Cut)", fresh & vacuum-sealed with spices and all that. I bought it with the intention of making Reuben sandwiches (R's) for my waifu and I... But then simultaneously bought a head of cabbage, thinking "Ah, Easter; corned beef & cabbage (CB&C)!" Aaaaand they have sat in the fridge, since I cannot figure out if I can do both.
My lack of culinary initiative aside, I am trying to determine:
- Is the "Corned Beef" used in CB&C the same as used in R's?
- Is the above a matter of preparation (i.e. my plans to slow-cooker it would be perfect for CB&C but bad for R's?)
- If no to the above, can it be made so?
To further complicate things, I purchased a can of the very same substance ("Corned Beef"); is that useful for either CB&C, R's, or both (or neither; I'm not sure it's not just glorified SPAM)?
Anyway, thanks for reading my overly-complicated question. Any help would be appreciated!