HOW LONG TO BOIL 3 LB CORNED BEEF RECIPES

SLOW COOKED CORNED BEEF FOR SANDWICHES RECIPE | ALLRECIPES

Slow Cooked Corned Beef for Sandwiches Recipe | Allrecipes image

This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky. Serve with brown mustard on rye or kaiser rolls. Can also add cole slaw to the sandwich for a uniquely delicious sandwich.

Provided by Suze Knisley

Categories Beef Sandwiches

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 15 servings

Number Of Ingredients 5

Ingredients

2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
2 bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled

Steps:

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, checking hourly, and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

Nutrition Facts : Calories 228.9 calories, CarbohydrateContent 4.2 g, CholesterolContent 77.9 mg, FatContent 15.1 g, FiberContent 0.4 g, ProteinContent 15 g, SaturatedFatContent 5.1 g, SodiumContent 904.3 mg

HOW TO MAKE PASTRAMI - STEP BY STEP GUIDE - SMOKED BBQ SOUR…

How to Make Pastrami - Step By Step Guide - Smoked BBQ Sour… image

Once you’ve tasted this moist, smoky home made pastrami you’ll never want to buy it from the store again.

Provided by Joe Clements

Categories Main Course

Total Time 8175 minutes

Prep Time 15 minutes

Cook Time 480 minutes

Yield 10

Number Of Ingredients 29

Ingredients

8 lb beef brisket flat
pastrami rub (recipe below)
2 tbsp yellow mustard
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
1 tbsp red chili flakes
1 tbsp whole allspice berries
1 tbsp whole cloves
1 tsp ground ginger
1 tsp ground mace
1 stick cinnamon (crushed)
2 bay leaves (broken into pieces)
1 gallon water
1½ cup Kosher salt
1 cup sugar
4 tsp pink curing salt (look for curing salt #1 which might be labelled Prague powder #1)
6 cloves garlic (crushed)
¼ cup pickling spice
8½ lb Ice
2 tbsp black pepper (coarsely ground)
1 tbsp brown sugar
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
½ tsp mustard powder
2 tbsp black peppercorns (whole)
1 tbsp coriander seeds (whole)
½ Tsp mustard seeds (whole)

Steps:

To Make the Pickling Spice
To Make the Brisket
To Make the Rub
To Make the Pastrami

Nutrition Facts : Calories 688 kcal, CarbohydrateContent 30 g, ProteinContent 77 g, FatContent 28 g, SaturatedFatContent 10 g, TransFatContent 1 g, CholesterolContent 225 mg, SodiumContent 17355 mg, FiberContent 3 g, SugarContent 21 g, ServingSize 1 serving

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GUINNESS® CORNED BEEF RECIPE | ALLRECIPES

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