Slow Cooked Corned Beef for Sandwiches
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 coleslaw to the sandwich for a uniquely delicious sandwich.
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 coleslaw to the sandwich for a uniquely delicious sandwich.
- Carbohydrate 2.7805246875 g
- Cholesterol 91.854 mg
- Fat 25.396438125 g
- Fiber 0.202021870136261 g
- Protein 25.3268128125 g
- Saturated Fat 8.059254375 g
- Serving Size 1 1 Serving (217g)
- Sodium 2072.344125 mg
- Sugar 2.57850281736374 g
- Trans Fat 4.196675625 g
- Calories 360 calories
Step-by-step
- Place the corned beef briskets into a large pot.
- Sprinkle in 1/2 of the spice packet, and discard the rest.
- Pour in the beer, and fill the pot with enough water to cover the brisket by 1 inch.
- Add the bay leaf, 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.
My Go-To Recipe for Crowd-Pleasing Corned Beef Sandwiches
As a busy mom of three, I’m always on the lookout for recipes that are both delicious and easy to make. This slow-cooked corned beef recipe is a total winner – it’s incredibly flavorful, unbelievably tender, and requires minimal hands-on time. The best part? It’s perfect for a party, a family gathering, or just a simple weeknight meal. I often make double or even triple the recipe because it disappears so quickly! My family absolutely loves it, and I’ve had so many requests for the recipe from friends and neighbors, I had to share it with the world.
The beauty of this recipe lies in its simplicity. You throw everything into a pot, let it simmer for a few hours, and then enjoy the most melt-in-your-mouth corned beef you’ve ever tasted. The long, slow cooking process tenderizes the meat to perfection. And the subtle hint of beer adds a depth of flavor that’s simply irresistible. I know what you’re thinking: a half a bulb of garlic? It sounds like a lot. Trust me on this one. The garlic flavor melds beautifully with the spices and the beef, creating a truly harmonious taste experience. No one has ever said it was too garlicky – even my garlic-averse son loves it!
The versatility of this corned beef is another reason I love it so much. It's fantastic in sandwiches, of course. I serve mine on rye bread with a generous slather of brown mustard – a classic combination that never disappoints. Sometimes I’ll add some creamy coleslaw for an extra layer of flavor and texture. It’s also delicious on kaiser rolls, or even just on its own with a side of your favorite vegetables. It’s perfect with a simple potato salad or roasted carrots, even mashed potatoes! Beyond sandwiches, this corned beef is also a great addition to salads, tacos, or even just enjoyed as a simple meal with a side of roasted vegetables.
The leftovers are just as good, if not better, than the original batch! I often shred the leftover corned beef and use it in hash, quesadillas, or even add it to soups and stews for an extra boost of flavor and protein. The possibilities are truly endless. This recipe has become a staple in my kitchen, and I’m confident it will become a favorite in yours too. It’s a perfect example of how a simple dish, cooked with care and attention, can bring so much joy to your family and friends.
Tips for Success:
- Use a good quality corned beef brisket: The quality of the brisket will directly impact the final flavor of your dish. Choose a brisket that looks fresh and has a good amount of marbling.
- Don't skip the garlic: While it might seem like a lot, the garlic is key to the flavor of this recipe. Trust me on this one!
- Check the liquid level frequently: Throughout the cooking process, make sure to check the level of the liquid in the pot regularly. You will need to add additional water, or better yet stock, to keep the brisket submerged.
- Let the meat rest: Allow the corned beef to rest for at least 10 minutes before slicing or shredding. This will help it retain its juices and make it easier to slice.
- Get creative with the leftovers: Don’t let those delicious leftovers go to waste! Get creative and use them in a variety of dishes.
I hope you enjoy this recipe as much as I do! Let me know in the comments if you give it a try.
