We usually eat our corned beef in reubens or with cabbage. Don’t often think of it as sitting next to ribs and pulled pork on a barbecue platter. But Fleming’s will give you a whole new sense of possibility for corned beef. It’s smoked, cut into small slabs (not thin slices) and gives way easily to a fork. It’s always ultra-tender, flaky and with nary a hint of fat. Eat a pile of it, or order it in a reuben wrap. Go on St. Pattys’ Day, and Fleming’s will serve it with cabbage.
