Slow Cooked Corned Beef for Sandwiches

Recipe View In a large, heavy-bottomed pot or Dutch oven, nestle the corned beef briskets. Sprinkle the contents of one spice packet evenly over the meat. Reserve the second packet for another culinary adventure, or discard. (5 minutes)

Recipe View Pour in the beer, then add enough water to completely submerge the briskets by about an inch. (2 minutes)

Recipe View Introduce the peppercorns, garlic cloves, and bay leaves to the pot. Bring the liquid to a vigorous boil over high heat, then immediately reduce the heat to the lowest possible setting to maintain a gentle simmer. Cover the pot tightly. (10 minutes)

Recipe View Allow the corned beef to simmer patiently, checking it hourly. If the liquid level drops, add more water to ensure the briskets remain submerged. Continue simmering until the meat is incredibly tender and easily pulls apart with a fork – this should take at least 4 hours, but may require up to 5. (4-5 hours)

Recipe View With care, transfer the cooked briskets to a cutting board. Allow them to rest for approximately 10 minutes, giving the meat fibers a chance to relax and firm up slightly. (10 minutes)

Recipe View Using two forks, shred the corned beef into delectable strands. Alternatively, you can slice it thinly against the grain. Arrange the shredded or sliced meat on a serving platter, ready for sandwich construction. (15 minutes)

Recipe View Discard the cooking liquid and aromatics, or reserve the liquid for a flavorful soup base.