Slow Cooked Corned Beef for Sandwiches Good Recipes

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Slow Cooked Corned Beef for Sandwiches

"This is an splendid recipe for birthday party sandwiches. I always make 2 (and once in a while three) briskets because it goes so rapid. The meat should cook dinner slowly for at least four hours--cooking longer will simply make it extra tender. It appears like a LOT of garlic, but nobody 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 scrumptious sandwich."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 15M	Ready in : 4H15M

Place the corned pork briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or shop for other makes use of. Pour inside the beer, and fill the pot with enough water to cowl the briskets via 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid involves a boil, lessen the warmth to medium-low, and simmer for 4 to five hours, checking hourly, and including extra water if necessary to hold the meat blanketed.
Carefully dispose of the beef from the pot, because it will be extremely tender. Set on a slicing board, and permit it to rest till it firms up a bit, approximately 10 mins. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and different greens if preferred.

Notes :

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