3 tablespoons margarine
1 tablespoon cider vinegar
1 pound corned beef brisket
1 cup brown sugar
1/2 cup grated onion
1 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 (15 ounce) can cream-style corn
1 cup milk
1 (8 ounce) package cream cheese
1/4 cup butter, chilled
1 cup sliced almonds
1/2 cup sharp Cheddar cheese
Preheat a large skillet over medium heat. Sprinkle with margarine until well coated. Place in a 12x18 inch baking dish. Cook quarter of the beef in the pan 1 minute; brown the other half. Shred remaining meat and brown in oil.
Whisk together the vinegar, brown sugar, onion, salt, basil, oregano, sage, corn, milk and cream cheese. Spread mixture over the meat mixture. Sprinkle with the remaining 1/4 cup beef. Arrange almonds and Cheddar cheese over meat mixture. Bring to a boil, stirring, and cook until the cheese has melted. Serve warm.