Monday, September 21, 2009
Slow Cooked Corned Beef for Sandwiches
• 2 (3 pound) corned beef briskets with spice packets
• 2 (12 fluid ounce) bottles beer
• 2 bay leaves
• 1/4 cup peppercorns
• 1 bulb garlic cloves, separated and peeled
• Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, 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.
Just be sure to slice it against the grain.
To cook w/veggies: Cook the corned beef exactly as written and cook for 6 hours on the stove top. I then remove the meat (which falls apart) and add 3 pounds quartered new potatoes, 2 pounds baby carrots (cut in half) and an onion. Let that cook for 20 minutes and then add a head of cabbage. Cook an additional 15 minutes. Then remove the veggies and make a gravy out of the leftover stock using a slurry of stock and corn starch.