When we cook corned beef, we empty the seasoning packet into a round loose tea ball. The meat gets the flavor of the spices without the seasonings getting in the water or on the meat. —Al and Peggy Pierce, Lynnwood, Washington
"I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread."—Karen Waters, Laurel, Maryland
Fans of good food will cheer when you bring out these full-flavored, hearty sandwiches! Made of tender corned beef and a special sweet and spicy seasoning, they're always a hit.
-Rita Reifenstein, Evans City, Pennsylvania