Shepherds Pie is a family favourite here. I often make it from left over ground roast beef. Shepherds Pie 4 tbsp vegetable oil 1 1/2 pounds ground beef 3/4 cup diced onion, about 1/2 medium 1 cup diced celery I usually omit the celery and add frozen peas) 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste (I often use Worcestershire too) 2 tbsp flour 1 cup red wine ( I often omit) 2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce) 1 sprig rosemary 1 sprig thyme Salt and pepper to taste 4 medium cooking potatoes, peeled and quartered 2 cloves garlic, smashed butter 1/4 milk 1/4 cup grated parmesan cheese I often omit) salt and pepper to taste 1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef. 2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat. 3. Remove meat from pan and deglaze with red wine, let reduce slightly. 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until soft but not browned, about 5-7 minutes. 5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two 6. Add in red wine, scraping up brown bits from bottom of pan. 7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes. 8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme . Season well with salt and pepper. Potatoes 1. Add quartered potatoes and smashed garlic to medium pot. 2. Boil until potatoes are tender but not overdone, about 15-20 minutes. 3. Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, Parmesan cheese and more salt if necessary. 4. Mash potato masher. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.

I know this is an old post but def relevant. I do rinse mine...no problem. Plenty of flavor. I posted this before, but this has been my go-to method for corned beef for years (courtesy of the Silver Palate duo). Always delish. Corned Beef and Cabbage (Serves 4-6) 1 corned beef (5-6 pounds...I prefer a flat cut) 2 onions, studded with 3 whole cloves (can be halved or quartered; cloves optional) 4 carrots, peeled and halved 2 ribs celery, halved 4 sprigs Italian parsle 1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below) 12 small red new potatoes 6 small leeks (white part and 2 inches of green), well rinsed (See *Note below) 6 carrots, peeled and cut into 2 1/2-inch lengths Salt and fresh ground pepper, to taste 4 T. chopped Italian parsley Place corned beef in large pot or Dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm. Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes. Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley *Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving. Horseradish Cream Sauce (Optional but tasty) This makes 2 cups of sauce. Easy to reduce if needed. 3/4 cup whipping cream 1/2 cup mayonnaise 1/2 cup prepared horseradish, drained 2 T. Dijon mustard Pinch of sugar Salt and fresh ground pepper, to taste Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

Corned pork is, to me, much like canadian bacon. I've made it a couple of times, and I like it, but I smoke it after I brine it because I like that better. The peameal bacon that I got in Toronto was basically corned pork, not smoked. Annie

Finished dinner a couple hours ago, and I MUST say, Ann T., it was outstanding! I used your directions to a "T" and also rubbed the contents of the seasoning packet over it, too (I didn't have coriander). I had a small one (2.5 #) and took it out after 4.76 hours. Now, I must add that I used a point cut, choice grade, which I never normally do - always have used the flat cut. So, don't know how much, if any, that played into the outstanding flavor and tenderness - it was incredibly marbled. My next one will be a flat cut and I will report again my findings here. Thank you Ann T. - clearly another winner of yours and so much easier than simmering for hours, having to constantly check the water level and intensity, etc. Just superb.