Crockpot Corned Beef

Crockpot Corned Beef will let you skip the expensive deli counter and take out the crockpot instead.

You can make the best corned beef for sandwiches in 6 to 8 hours, and all you will need is the corned beef, a couple of bottles of your favorite beer and a head of garlic.

There's really nothing else to it, so if you don't believe it, just try it.

Have a few mustards on hand, as well as some sliced Swiss cheese and rye bread. With a big bowl of coleslaw and a jar of kosher dill pickles, you have the makings of a Super Bowl feast or an office party spread.

Don't expect leftovers - there won't be any!

Crockpot Corned Beef for Sandwiches

2 corned beef briskets, 3 pounds each, with spice packets
2 bottles (12 ounces) beer - regular or light, your favorite
1 heat of garlic, all the cloves separated and peeled
2 bay leaves
2 tablespoons whole black peppercorns

Place one of the briskets in the bottom of the crockpot and sprinkle it with the contents of one of the spice packets. Place the other brisket on top of the first one. Discard or save the other spice packet.

Pour in the beer, and add enough water to completely cover the briskets by 1 inch. Add the bay leaves, black peppercorns and garlic cloves.

Cover the pot and bring it to a boil, then reduce the heat to medium low, and simmer, covered, for 6 to 8 hours. Carefully lift the meat out and let it sit for about 10 minutes, then cut it against the grain in thin slices.

Good To Know - Check the pot occasionally, making sure the meat is always covered with liquid.

Food For Thought - You can also shred the cooked corned beef, if you don't want to slice your briskets. Shredded corned beef goes best on a sturdy bun, like Kaiser rolls. Add some heated barbeque sauce to the condiments noted above for your party crowd.

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