Now comes the payoff: slicing against the grain. This is crucial, or you’ll end up chewing on what feels like a rubber band. Against. The. Grain. See how the muscle fibers run? Cut across them like you’re cutting a deck of cards. This gives you tender, perfect slices every time.
Serve it with a dollop of mustard, a side of cabbage, or pile it high on rye bread with Swiss cheese for a Reuben sandwich. Pro tip: add Russian dressing and sauerkraut, and you’ve basically won at life. The whole process—brining, simmering, slicing—turns a tough, inexpensive cut into a star.
