Semi-Pastrami

The joys of remote work are easy to forget, but easy to recapture

I love corned beef, so bear with me.

The way I grew up eating corned beef was once a year, boiled until tender. The fattier the better, because this basic, common preparation can make the meat a little dry and stringy. (I still make fun of myself for accidentally throwing half an iceberg lettuce instead of a half a green cabbage in the pot, and yelling t…