Slow Cooked Corned Beef for Sandwiches

SUBMITTED BY: SDK999 PHOTO BY: SDK999

"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."

PREP TIME	15 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 15 Min

SERVINGS & SCALING

Original recipe yield: 15 servings

USMETRIC

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INGREDIENTS

2 (3 pound) corned beef briskets with spice packets
1/4 cup peppercorns
2 (12 fluid ounce) bottles beer
2 bay leaves
1 bulb garlic cloves, separated and peeled

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DIRECTIONS

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.

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REVIEWS

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Reviewed on Nov. 22, 2006 by John Z

Wish there were more than 5 stars because this recipe deserves a 10. Wife was in the hospital and I was fending for myself when I tried this. Put 2 briskets in the crockpot and headed off to work. Stopped at the deli and got some cole slaw and Swiss cheese on the way home from work, and ended up wishing I had cooked twice as much. Took a couple of BIG sandwiches to work the next day, and my coworkers forced me to share once they got a whiff. Kept asking the name of the deli where I bought it, and couldn't believe I made it myself. Well, here are your 10 stars from me and my office * * * * * * * * * *

20 users found this review helpful

Reviewed on Mar. 17, 2006 by Funfoodie

This was so easy and delicious! I used both spice packets that came with the briskets and put everything into a slow cooker set on low for 10 hours. The liquid remains red because of the nature of corned beef -- this does not mean it's not cooked. It is done when it is fork-tender. I also poured the leftover cooking liquid into a pot on the stovetop and boiled cabbage in it; it gave the cabbage really good flavor.

17 users found this review helpful

Reviewed on Dec. 5, 2005 by the allrecipes staff

The amount of peppercorns listed in the ingredients has been changed from 1/4 teaspoon to 1/4 cup, at the request of the recipe submitter. - The Staff

17 users found this review helpful

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