Mmm…corned beef on rye

I’m a day late on this, the rye wasn’t as fresh as I would have liked, so I toasted it.  I boiled the corned beef brisket for three hours this morning, then chilled it to make the slicing easier.  I thought about dragging the electric slicer out but the brisket was so small I decided to just go with a knife and a board.  I took a bunch of pictures from every angle and elevation but I think this one pretty well captures the essence: