How to: Slow Cooked Corned Beef for Sandwiches

Slow Cooked Corned Beef for Sandwiches

Slow-cook two corned beef briskets for sandwiches on your stovetop! Just simmer them with beer, garlic, and bay leaves, then shred the meat and set it out with rolls, mustard, and coleslaw for people to make their own sandwiches. I always make two or three briskets because they go so quickly. It sounds like a lot of garlic, but no one has ever complained that it tasted too garlicky.

Recipes · Main Dishes · Sandwich Recipes · Beef

Prep Time: 20 mins

Cook Time: 4 hrs 5 mins

Total Time: 4 hrs 35 mins

Additional Time: 10 mins

Servings: 12

Ingredients

Ingredients List

2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled
2 large bay leaves

Directions

Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

Tips

You can use the cooking liquid to simmer cabbage or other vegetables.

Editor's Note:

Nutrition data for this recipe includes the full amount of cooking liquid and spices. The actual amount consumed will vary.

Nutrition Facts (per serving)

Nutrition Facts