Slow Cooked Corned Beef for Sandwiches Recipe -
Slow Cooked Corned Beef for Sandwiches Recipe
  • READY IN 4+ hrs

Slow Cooked Corned Beef for Sandwiches

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs

    4 hrs 15 mins


  1. 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.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Apr 30, 2008

Save yourself reading through 100+ reviews and stop your search for a corned beef recipe. This is flawless. Prepare it exactly as directed, and make it easy on yourself by allowing a Crock Pot to do all the work for you. Eight to ten hours later, you'll have tender and flavorful corned beef for however you choose to serve it. Perfection needn't be tinkered with! Just be sure to slice it against the grain.

Most Helpful Critical Review
Dec 14, 2010

I will agree that this is a tasty recipe. I followed the given recipe and everyone loved it. The reason I am rating this with only 3 stars is because of the taste of the leftovers. The garlic flavor was so much stronger that it was unappealing. The texture of the meat was not appetizing. I always make more than I expect to serve for dinner because the leftovers make such delicious sandwiches. Such is not the case with this particular recipe.

Mar 18, 2007

I made the corned beef (using Guinness) exactly as written and cooked it for 6 hours on the stove top. I then removed the meat (which fell apart) and added 3 pounds quartered new potatoes, 2 pounds baby carrots (cut in half) and an onion. I let that cook for 20 minutes and then added a head of cabbage. I cooked an additional 15 minutes. Then I removed the veggies and made a gravy out of the leftover stock using a slurry of stock and corn starch. This recipe was a huge hit last night for our St. Patrick's Day get together. Very authentic tasting and the peppercorns get soft as they cook, so when you bite into one, you get a nice kick without being overly powerful or chipping your teeth. This will be our annual tradition!

Nov 22, 2006

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 * * * * * * * * * *

Dec 05, 2005

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

Mar 17, 2006

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.

Jun 30, 2005

Wowee! Very very good. I threw everything in the crockpot before work, when I came home we had an awesome meal. I'm thinking I'll never just boil another slab of corned beef in water again.

Nov 11, 2006

Was happily surprised by this recipe! It was very easy to perpare when you pop it all in the crock pot and just let it go all day. We ended up cooking it about 10 hours, and it was so tender, easy to shred for sandwiches. Not extremely salty, the way I usually think brisket tastes. We toasted the rolls, added swiss cheese and home made thousand island dressing from this site--Delicious! Will definitely be going to this one a lot through the colder months especially. Glad we did 2 briskets, cause one certainly would not have been enough. Thanks!


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 904 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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