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Slow Cooked Corned Beef for Sandwiches
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Prep Time:
20 minutes
Cook Time:
245 minutes
Total Time:
275 minutes
Tender corned beef briskets simmered in a peppery beer broth, ideal for delicious sandwiches.
Ingredients:
  • 2 (3 pound) corned beef briskets with spice packets
  • 2 (12 fluid ounce) bottles beer
  • 0.25 cup peppercorns
  • 1 bulb garlic cloves, separated and peeled
  • 2 large bay leaves
Instructions:
  • In a large pot, elegantly nestle briskets before generously seasoning with one spice packet; feel free to save the rest for later. Gently pour in beer, followed by just enough water to lovingly submerge the briskets by 1 inch. Toss in peppercorns, garlic, and bay leaves, seal the pot, and let it joyously come to a boil.
  • Lower the heat to medium-low and simmer gently, checking periodically and adding additional water as needed to ensure the briskets remain submerged, until the meat is tender and easily shreds with a fork, for a minimum of 4 hours or up to 5 hours.
  • Transfer briskets to a cutting board and allow them to rest for 10 minutes until they firm up slightly. Slice or shred the meat and arrange it on a serving platter. Optionally, discard the cooking liquid or save it for later use.

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