Slow Cooked Corned Beef for Sandwiches

Name: Slow Cooked Corned Beef for Sandwiches
Prep time: 15 min
Cook time: 240 min
Yield: 15
Ingredients: 2 (3 pound) corned beef briskets with spice packets; 2 (12 fluid ounce) bottles beer; 2 bay leaves; 1/4 cup peppercorns; 1 bulb garlic cloves, separated and peeled

⏱️ Ready in 4h 15m 🥄 Prep 15 min 🔥 Cook 4h 👥 15 servings 👁️ 1 views

This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky. Serve with brown mustard on rye or kaiser rolls. Can also add cole slaw to the sandwich for a uniquely delicious sandwich.

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🔗 Recipe adapted from AllRecipes

#Sandwich #Dinner

📊 At a Glance

Prep 15 min

Cook 4h

Serves 15

Difficulty Easy

🛒 Ingredients

2 (3 pound) corned beef briskets with spice packets

2 (12 fluid ounce) bottles beer

2 bay leaves

1/4 cup peppercorns

1 bulb garlic cloves, separated and peeled

Nutrition Facts

Servings per recipe 15

Serving size 1 serving

Amount per serving

Calories 229

% Daily Value*

Total Fat 15.1g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 904mg 39%

Total Carbohydrate 4.2g 2%

Dietary Fiber 0.4g 1%

Total Sugars 0g

Protein 15g 30%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place the corned beef briskets into a large pot.

Sprinkle in one of the spice packets, and discard the other one or save for other uses.

Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch.

Add the bay leaves, peppercorns and garlic cloves.

Cover, and bring to a boil.

Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.

Carefully remove the meat from the pot, as it will be extremely tender.

Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes.

Slice or shred to serve.

I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.