Frank's Sweet and Sauer Reuben Sandwich recipe from Chief O'Neill's Restaurant, Chicago

[agwhitaker]

What kind of sauerkraut was that again?

[Octang1]

Your corned beef seems to hold together better than what I make at home. I boil it per the instructions (I buy point corned beef in a packaged brine solution), then I cool it in the fridge prior to slicing for sandwiches. However it easily crumbles a bit while re-cooking (I bring it back to temp in a cast iron pan). The meat in your video is holding together far better than what i make. Am I boiling it too long? Or perhaps I should use flat cut instead of point? I'd love your thoughts.