Slow Cooked Corned Beef for Sandwiches Recipe

I made the corned beef (using Guinness) exactly as written and cooked it for 6 hours on the stove top. I then removed the meat (which fell apart) and added 3 pounds quartered new potatoes, 2 pounds baby carrots (cut in half) and an onion. I let that cook for 20 minutes and then added a head of cabbage. I cooked an additional 15 minutes. Then I removed the veggies and made a gravy out of the leftover stock using a slurry of stock and corn starch. This recipe was a huge hit last night for our St. Patrick's Day get together. Very authentic tasting and the peppercorns get soft as they cook, so when you bite into one, you get a nice kick without being overly powerful or chipping your teeth. This will be our annual tradition!

Being from Cleveland I am a huge fan of corned beef. I have tried many recipe versions, mixing this spice with that beer and this cooking method with that cooking method. All produced acceptable corned beef, but nothing reminiscent of that taste I get from back home. When I saw this simple recipe with all the peppercorns and garlic cloves, color me dubious at best. As the hours ticked by (I used my crockpot), curiosity got the best of me and I tasted the pot liquor from the brisket. Immediately I was impressed by the flavor. About the 8 hour mark, my fork test passed so I turned off the crock-pot and allowed the brisket to sit in the liquid for about another hour or so. I then removed the brisket and put it in the fridge to cool. The next day I broke out my meat slicer and sliced the cooled brisket thin against the grain. I had reserved the cooking liquid and defatted it, thinking the brisket may need extra juice – wrong. When the meat was gently warmed it gave off enough liquid so my slices and sandwiches were very juicy. I used one bottle of Guinness Stout, one brisket – about 3.5 pounds, 1/8 C cup of peppercorns, half of a bulb of garlic -about 10 cloves, and I did use the entire spice packet from the brisket. Everything else was prepared to recipe. Perfect. I am no longer looking for the best recipe. This is it.

I made this tonite and it was a smash hit. Words cannot express just how yummy it was. The only thing that I added was a half more bulb of garlic (the bulbs were small), and since I made 8 lbs in a roaster oven, I added a regular size can of beef broth to make sure I had enough liquid. It was so good and it melted in our mouths! The seasonings and beer were perfect in this recipe. I sliced up the brisket and made some hearty reuben sandwiches.Thank you so much for sharing this recipe! I had saved it for future use.

This is my go-to recipe for St. Paddy's Day and is always a crowd pleaser. I highly recommend using Guinness (cans are highly preferred to bottles b/c of the widget inside that keeps it well mixed - 1 can per 3 lb. brisket), and also recommend tripling the amount of garlic per brisket - it really helps with the overall flavor. I also cook in the crockpot for about 8 to 10 hours over low heat. Serve with a really great rye bread (Oroweat has a really nice Dill Rye) that pairs well to bring out the flavors. So easy to do - just make sure you buy a good quality brisket :)

I made this recipe for my boyfriend's birthday. He is A HUGE Reuben fan so I had to meet his high expectations. Let's just say that he absolutely LOVED this recipe. He said it was the best corned beef he has ever had. Now, for those of you who are unsure of whether or not to trust this recipe, PLEASE trust it. I did everything it told me to do. I used the 1/4 cup of whole pepper corn, the 2 (12 oz) bottles of beer, and the entire clove of garlic. I was extremely nervous that the ingredients would be too overpowering but it was just absolutely fantastic. I used my slow cooker as well. I put the whole garlic on the bottom, placed the corned beef on top, and then poured the spice packet, the pepper corns, and the beer over the corned beef and cooked it on low for 10 hours. I cannot explain how flavorful it was. FYI as a small tip. Take the corned beef out of the slow cooker BEFORE you pull it. I started to pull it apart in the slow cooker so I had to go and pluck out every single pepper corn because it got mixed in with the beef haha! I also used yuengling as the beer by the way! Leftovers were also incredible. Not too sure what one of the reviewers was saying about the leftovers not being good because I did not have that problem at all.

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!

I rarely make corned beef because they usually turn out tough or stringy, but a local store had brisket on sale for 50% off, so I decided to try one more time to cook one. After making this recipe, I sent my husband to buy 3-4 more before the sale ends! The meat was tender and delicious! I used a bottle of Guinness Extra Stout and poured the spice pack into a cheesecloth bag and added them to the crock pot with the brisket. I also roasted the whole bulb of garlic in the oven for approximately 30 mins before adding it to the crock pot and cooking it all for about 10 hours on Low. We loved the meat on ruebens last night and I'm sure we will love the hash I make with the leftover brisket in the morning! Thanks so much for the wonderful recipe and restoring my faith in brisket made at home!

I love this recipe. I take 2 slices of rye bread, toast it lightly. Spread one slice of toast with butter, on the other slice I put some thousand island dressing and then place a slice of Swiss cheese on top, and pop that side back in toaster oven to slightly melt the cheese. Once melted I top the cheese toast with the corned beef, put some sauerkraut and then top with the buttered slice of toast. Everyone loves it and it couldn't be easier!

Perfection. I've made it 5 years in a row for St. Paddy's Day and everybody raves. Always use my slow cooker instead of stovetop. Always use Guinness beer. After it cools enough to handle shred it removing fat as I go. My one addition: I strain and defat the cooking liquid and add it back to the shredded meat for serving.

I followed creative cooks' suggestions with this. It's now our st. Paddy's day annual meal. Superb!! " I made the corned beef (using Guinness) exactly as written and cooked it for 6 hours on the stove top. I then removed the meat (which fell apart) and added 3 pounds quartered new potatoes, 2 pounds baby carrots (cut in half) and an onion. I let that cook for 20 minutes and then added a head of cabbage. I cooked an additional 15 minutes. Then I removed the veggies and made a gravy out of the leftover stock using a slurry of stock and corn starch. This recipe was a huge hit last night for our St. Patrick's Day get together. Very authentic tasting and the peppercorns get soft as they cook, so when you bite into one, you get a nice kick without being overly powerful or chipping your teeth. This will be our annual tradition!"

I've been making corned beef for years and came across this recipe. Look no further! This is the one! I usually make it in the slow cooker and was hesitant to boil it on the stovetop but figured it was worth a try anyway. I'm so glad I tried it! I followed the recipe, except I halved it, as I only had one brisket. I cooked it in my Dutch oven, but had to weigh the brisket down with ramekins because it kept floating to the surface. I cooked a 4lb brisket for about 5 hours and it was very tender. So much better than any slow cooker recipe I've tried! I made it into sandwiches, which were delicious. A 4lb brisket would make about 4-5 generously piled sandwiches. Try this recipe!

I've been making this recipe for 10+ years now. My family loves it. Tastes so close to a deli recipe that my husband's father used to make professionally (we do NOT have his recipe, sadly). But now that I can no longer have gluten or regular beer of any kind, I found I can use Anhauser's Red Bridge Gluten-free beer (tastes like Budweiser) and it makes the recipe very close to the original. All the family loves it and don't even miss the regular beer. Lots of thumbs up!👍👍👍👍👍👍

I made it for a St Patrick's day Party. Today is March 19th. I am making it again because I barely got any. My granddaughter gobbled up two helpings right away!

So GOOD, I’m obsessed! ❤️

Really good flavor.

This is the only recipe I use for corned beef. I only do one roast and omit the bay leaf. This is so good I'm afraid to try a different recipe, in case we don't like it as much.

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.

This came out amazing. Was very tender and flavorful. Will definitely make again!