Place a few heavy cans on the plate to compress meat, and refrigerate overnight. To serve, slice meat thinly against the grain.

I set it on a cutting board and cut myself a slice ... and hands off — I think I’ll trim off more fat from the brisket and use slightly less salt, as my corned beef tasted pretty salty.

We couldn't think of a better expert to turn to than Gordon Ramsay for tips on how to slice perfect medallions of beef Wellington without them crumbling.