Fork tender, not very salty at all, and very, very rich. Home made corned beef is so mind-blowingly better than store bought it's astounding.
This particular dish was corned beef, raw milk cheddar (#13), butter lettuce, and avocado. It's the sort of combination that makes you lick your plate. The real trick to this, like so many other recipes, is to take it really, really slow. The cure takes a week or so to work thoroughly, and cooking takes about eight hours at 220F. The result though is quite delicious :)
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.