Shelly's Recipe

Corned Beef - Tenderest And Tastiest Youll Ever Eat

Category: Brisket/Cornbeef

(sandwiches only)
2 (3 lb) corned beef briskets with spice packets
1/4 cup peppercorns
2 (12 oz) bottles beer
2 bay leaves

(with vegetables)
1 whole head garlic cloves, separated and peeled (if serving with veggies)
1 head cabbage, cut in eights
4 medium onions, quartered
6 medium potatoes, quartered
6 carrots, quartered

Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.

Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours on the stovetop, checking hourly, and adding more water if necessary to keep the meat covered. If using crockpot, cook 8 hours.

Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow to rest until it firms up a bit, about 20 minutes. Slice or shred to serve. Delicious served on rye bread with brown mustard. Add cole slaw for a uniquely delicious treat!

IF SERVING WITH VEGGIES . . . Once meat is removed from juices, strain and return to pot. Bring to boil and add the vegetables; cook about 20-30 minutes until the vegetables are tender. Serve with sliced corned beef.

NOTE: Cabbage can become very bitter if cooked too long, and it will ruin the taste of your corned beef. If making in the crock-pot and leaving to cook all day, I suggest leaving the cabbage out and cooking it in the crock-pot juices on the stovetop--it will only take 20-30 minutes to cook, and you'll have a wonderful meal a half hour after getting home.