HOW TO CUT CORNED BEEF RECIPES

Steps:

• Remove brisket from vacuum packaging.
• Remove visible outside fat and wash.
• Place in crockpot.
• Add pickling spices and the beer.
• Cook on High for about 6-8 hours.
• (You may wish to turn the corned beef once).
• Continue cooking until beef is tender but not falling apart.
• Total time will depend on size of roast.
• Gently remove corned beef from crockpot, keeping it in one piece if possible.
• If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
• Scrape off any outside fat, using a very sharp knife.
• TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
• Snugly fold ends of plastic to completely encase beef.
• The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
• Put wrapped beef in a Zip-lock bag and REFRIGEATE.
• When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
• NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
• I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.