Cookies for spritzing that are delicate and won’t last long. When the dough is just barely cooled, it handles better.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 12 |
Ingredients
- 2 (3 pound) corned beef briskets with spice packets
- 2 (12 fluid ounce) bottles beer
- ¼ cup peppercorns
- 1 bulb garlic cloves, separated and peeled
- 2 large bay leaves
Instructions
- 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.
- 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.
- 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.
- You can use the cooking liquid to simmer cabbage or other vegetables.
- Nutrition data for this recipe includes the full amount of cooking liquid and spices. The actual amount consumed will vary.
Reviews
I corn my own brisket. This is my go to recipe for at least 10 years, didn’t change a thing. I take the liquid add it to my instant pot with onions cabbage and carrots and pressure cook high for 6 minutes natural release. Turns out perfect every time.
I thought this was really great. I made it for Reuben’s on St. Patrick’s Day. For the sandwiches, I used rye bread, homemade Russian dressing, sauerkraut, and Swiss cheese. I did half the recipe and I did this in a slow cooker on low for about 8 hours, but otherwise followed the instructions. The only slight change I made was that I did use the whole spice packet (the recipe says to use 2 briskets but only 1 packet, so technically I shouldn’t have used the whole packet by only using one brisket). My only issue and the reason for 1 star deduction was that the meat itself really seriously lacked salt, which I thought was odd. I’m assuming the recipe doesn’t call for salt because it’s presumably in the spice packet and salty from brining, so I would expect it to be salty enough given I used more spice than called for. But maybe the brisket and spice packet I bought (from Whole Foods) had less salt than others?? I’m not sure. It turned out fine on the sandwiches with all the other flavors, but I can see how someone cooking this and not putting it on sandwiches might miss the salt a bit. All in all, the tenderness of the meat was amazing. Make sure you let it rest for a bit to firm it up and trim all of the fat off because it’s pretty gross. Mine rested for 30 minutes or so, but it warmed up really nicely in the grilled sandwiches. I sliced against the grain and this made it nice and tender and chunky. It literally melted in my mouth with each bite. A perfect texture!
This is so easy and so yummy. I have made this in the crockpot, on the stove top, and in the oven @ 250* F. Cooking time for this is between 5 to 8 hours but i find the longer you can wait the better. I usally use 2 bottles of guiness and if more liquid is needed to cover use water.
Never made a corned beef before this, but using this recipe, I made the absolute best I’ve ever had! I made it in the crockpot and also only used one corned beef (regretted that later, only because I wanted more lol!) so I cut the recipe in half while also following some other reviewer’s recommendations. Ended up using 1 bottle of Killian’s, 1 bay leaf, 2 tbs peppercorn medley (white, pink, green & black peppercorn mix), with 6 garlic cloves plus enough water to cover the brisket. Cooked for about 8 hours on low then let it set on a plate for 20 minutes – my goooodness…melt in your mouth good! Even the picky eaters couldn’t get enough of it!
This came out amazing. Was very tender and flavorful. Will definitely make again!
This is the only corned beef recipe I use. I have made it a few times. I use my slow cooker, set it on low, and cook for 6 to 8 hrs. I add extra pickling spice, peppercorns, and bay leaves. The aroma in my kitchen was amazing. The bad part is it makes you hungry. Lol If you want to reheat, and you don’t have a double boiler, just soak white paper towels in water, wrap the corned beef in it, and put in ur microwave for about 45 seconds depending on your wattage.
Perfect! Made this today according to recipe, using 1 3 lb corned beef and 2 cans of Guinness. Cooked at low in crockpot for 6.5 hrs, then rested it for 30 minutes or so. It sliced very nicely, and was so tender and delicious. Made Reuben Sandwiched using the Russian Dressing from Food Network
Amazing. Simple but one of the best I’ve ever had. I did it all in the crockpot. I started off on high for an hr, then switched to low and cooked it for another 10 hrs. Perfect, perfect perfect!
I followed the directions exactly. I turned out just perfectly. This will now be my go to recipe for this dish!
This was easy to make and delicious. I used Harp beer and garlic from the jar. Slow cooker for 10 hours and perfect!
this recipe came out great. I used a bourbon barrel stout that I brewed to cook this corned beef, and everyone loved it. I may make it again and slice it for Rubens next time. This was the best corned beef we have ever made
I have made this recipe several times. Every time it’s amazing! I put in the crockpot for 10 hours and it’s so tender its falling apart when its done. I follow the recipe exactly as listed. This is my go-to corned beef recipe year after year.
I made two corned beefs in two crocks pots. One I used two bottles of guiness and the other two miller lites. Both were very delicious. I did not add water to the crocks, only a little of the meat was out of the liquid. Only used the spice packets that came with the meat. The corned beef were the point cut, which I prefer.
It came out really awesome
I’ve actually made this many times. This is my family’s favorite. The closest recipe we have found so far to my late father-in-law’s recipe for corned beef that he used to make for several Jewish delicatessens. Yum! I usually cook 3-4 3 lb corned beef briskets at one time. They go very fast!
Perfect & easy week day meal! Followed the recipe exactly (used Coors light) and made Reuben’s for my very hungry boys! We loved it, thank you!
I won’t make it again, sorry but I didn’t care for it.
This is SO good! We did shredded sandwiches with cole slaw and swiss. Amazing!
Even this non-cook found this recipe to be simple, easy and delicious. As a previous reviewer said: “remember to cut against the grain.” (TY) Will definitely make again.
Great recipe!! This will be my go to for corned beef in the future. I did about 8 hours on low in the crockpot and it was amazing!! Only problem (not a problem) was I never got around to slicing it for sandwiches because the meat was so tender it just fell apart. Definitely recommend!!
Used only one bottle of beer and half of the garlic. Did stove top for 8 hrs. very tender. Cut for Rubens