How to Make Corned Beef For Sandwiches

Member

By MarlaineMarie
User-Submitted Article

Article Rating: (26 Ratings)

When St. Patrick's day comes around, corned beef goes on sale almost everywhere. You can buy extra roasts - very inexpensively - and store them in the fridge for two months or more. Later, make unbelievable corned beef sandwiches. They are incredible!

Difficulty: Easy

Instructions

Things You'll Need:

4 pound or bigger corned beef
2 - 12 oz bottled beers - Guinness seems to be the beer of choice
2 bay leaves, crushed
1 or 2 tablespoons peppercorns
6 to 8 cloves of garlic, mashed and chopped
1 Medium onion, chopped coarsely

Step 1

Corned Beef With Spice Packet

Place the corned beef brisket into a large Dutch oven or pot, fat side up. Pour the beer over the roast. Sprinkle the spice packet that comes with the roast over the meat. Add enough water to cover the corned beer.
Step 2

Tea Ball Infuser

Add the garlic cloves and the onions. Put the peppercorns and the bay leaves in a tea ball infuser and put into the water. Bring the water to a near boil. Cover and then simmer for a good 4 hours – the longer it cooks, the more tender it gets! (Target time is about 1 hour per pound.)
Step 3

Take the meat out of the pot and let it cool for about 15 minutes before cutting. Cooling will make it easier to slice. You can slice or shred it for sandwiches – most likely it will shred easily. If you want nicer slices, cook a shorter time but slice it thin and across the grain.
Step 4

The traditional way these sandwiches are made is on rye bread. Choose the rye bread you love the most. The quality of the bread truly makes or breaks any great sandwich!
Step 5

Or make a Reuben sandwich using corned beef, Swiss cheese, Russian dressing, and sauerkraut on rye bread. Grill it like a grilled cheese sandwich and you have a great hot meal!