Corned beef sliders

Meaty issue: Get ready for corned beef, which symbolizes St. Patrick's Day in the United States. At Irish restaurants and bars, corned beef will be the menu star. (Andre J. Jackson/Detroit Free Press/MCT)

12 ounces beer, optional

Stovetop method: Remove the corned beef from the package. Rinse it under cold water. Place the corned beef brisket in a large pot. If it came with a spice packet, add that to the pot if you like.

Add the beer if using and pour in enough cold water to cover the brisket. Bring to a boil. Reduce the heat, cover and simmer for about 2 1/2 to 3 hours or until it is fork- tender.

Oven method:
Preheat the oven to 300 degrees. Rinse the brisket and place in a baking dish. Add enough water to come at least halfway up the sides of the dish. Add the seasoning from the spice packet, if desired, or your own seasoning. Cover with foil and bake about 3 hours or until fork-tender throughout.

Slow-cooker method:
Rinse the corned beef and place in a slow cooker. If the meat is too big to lie flat, cut it in half and stack it. Add water just to cover. Add spices from spice packet, or you can add a bay leaf, a few peppercorns and whole allspice berries and some mustard seeds. Cover and cook on the low setting for 9 to 11 hours or on high setting for 4 1/2 hours or until fork-tender throughout.

Nutrition information:
465 calories (32 percent from fat), 16 grams fat (6 grams sat. fat), 0 grams carbohydrates, 75 grams protein, 126 mg sodium, 156 mg cholesterol, 0 grams fiber.

Reuben sliders

Preparation time: 15 minutes
Total time: 25 minutes
Servings: 12

Note: You can use a light Thousand Island dressing instead of making your own.

12 small dinner rolls
1/2 cup reduced-fat mayonnaise
3 tablespoons ketchup
2 teaspoons capers, drained and rinsed well, chopped