Serves 8

1 large corned beef, fat trimmed
5 potatoes, peeled
1 onion, peeled and diced
4 stalks celery, diced
4 tablespoons butter
1/4 cup flour
1/4 Worcestershire
Salt and pepper

Cook corned beef in Dutch Oven or a large pot, covered with water for 6 hours or until tender.  In a large pot, cook potatoes over medium-high heat until tender, about 7 minutes.  Drain potatoes and reserve cooking liquid.  Place potatoes in a large mixing bowl and mash.  Shred the corned beef and add to the large mixing bowl.  In a frying pan, sauté onion and celery with butter over medium heat until tender, about 5 minutes.  Add vegetable mixture to beef.  Add flour and Worcestershire, salt and pepper, to  taste.  Use reserved cooking liquid, if needed to hold the mixture together.  Form mixture into patties.  In a frying pan over medium heat, brown patties about 2 minutes per side.  Serve with sourdough toast and eggs.