Slow Cooked Corned Beef for Sandwiches
Description
This recipe makes two tender corned beef briskets that are simmered in a peppery beer broth. Perfect for shredding and using in sandwiches.
Ingredients
•
2 (3 pound) corned beef briskets with spice packets
•
2 (12 fluid ounce) bottles beer
•
1/4 cup peppercorns
•
1 bulb garlic cloves, separated and peeled
•
2 large bay leaves
Directions
1
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.
2
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.
3
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.