So a magical thing happened to the straight-up corned beef after it spent the night in the fridge. It firmed up and, after a bit of slicing, proved to be even better than it was straight out of the pot.

So I had corned beef and bread, and it seemed that sandwiched would be a good way to use up some of these things before the last quarter of the brisket went into the freezer for the future. Only problem? Zero, count them, zero, sandwich-appropriate vegetables in the house. 

No lettuce. No tomato. No pickles. I thought briefly about caramelizing some onions, but I'd already made the horseradish variant of the aioli for this, and I was done with any work beyond slicing. I considered roasted red peppers, but thought they'd be too strong. Plus I'm using them tonight.

So that's what I did. Thin slices of rosemary bread, a smear of horseradish aioli on each. Three or so knife-thin (rather than deli slicer thin) pieces of corned beef, and a bit of Kerrygold reserve cheddar. Had I not been tired or lazy, there could have been some kind of a side dish to make it, you know, a complete meal, but as it was, it was pretty damn good.