LIVE
Rating: 4.75 stars
828 Ratings
  • 5 star values: 694
  • 4 star values: 89
  • 3 star values: 25
  • 2 star values: 10
  • 1 star values: 10

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.

Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

229 calories; protein 15g; carbohydrates 4.2g; fat 15.1g; cholesterol 77.9mg; sodium 904.3mg. Full Nutrition
Advertisement

Reviews (646)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2008
Save yourself reading through 100+ reviews and stop your search for a corned beef recipe. This is flawless. Prepare it exactly as directed, and make it easy on yourself by allowing a Crock Pot to do all the work for you. Eight to ten hours later, you'll have tender and flavorful corned beef for however you choose to serve it. Perfection needn't be tinkered with! Just be sure to slice it against the grain. Read More
(1093)

Most helpful critical review

Rating: 3 stars
12/14/2010
I will agree that this is a tasty recipe. I followed the given recipe and everyone loved it. The reason I am rating this with only 3 stars is because of the taste of the leftovers. The garlic flavor was so much stronger that it was unappealing. The texture of the meat was not appetizing. I always make more than I expect to serve for dinner because the leftovers make such delicious sandwiches. Such is not the case with this particular recipe. Read More
(13)
828 Ratings
  • 5 star values: 694
  • 4 star values: 89
  • 3 star values: 25
  • 2 star values: 10
  • 1 star values: 10
Rating: 5 stars
04/30/2008
Save yourself reading through 100+ reviews and stop your search for a corned beef recipe. This is flawless. Prepare it exactly as directed, and make it easy on yourself by allowing a Crock Pot to do all the work for you. Eight to ten hours later, you'll have tender and flavorful corned beef for however you choose to serve it. Perfection needn't be tinkered with! Just be sure to slice it against the grain. Read More
(1093)
Rating: 5 stars
03/18/2007
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! Read More
(513)
Rating: 5 stars
11/22/2006
Wish there were more than 5 stars because this recipe deserves a 10. Wife was in the hospital and I was fending for myself when I tried this. Put 2 briskets in the crockpot and headed off to work. Stopped at the deli and got some cole slaw and Swiss cheese on the way home from work, and ended up wishing I had cooked twice as much. Took a couple of BIG sandwiches to work the next day, and my coworkers forced me to share once they got a whiff. Kept asking the name of the deli where I bought it, and couldn't believe I made it myself. Well, here are your 10 stars from me and my office * * * * * * * * * * Read More
(504)
Advertisement
Rating: 5 stars
12/05/2005
The amount of peppercorns listed in the ingredients has been changed from 1/4 teaspoon to 1/4 cup, at the request of the recipe submitter. - The Staff Read More
(298)
Rating: 5 stars
03/17/2006
This was so easy and delicious! I used both spice packets that came with the briskets and put everything into a slow cooker set on low for 10 hours. The liquid remains red because of the nature of corned beef -- this does not mean it's not cooked. It is done when it is fork-tender. I also poured the leftover cooking liquid into a pot on the stovetop and boiled cabbage in it; it gave the cabbage really good flavor. Read More
(155)
Rating: 5 stars
06/30/2005
Wowee! Very very good. I threw everything in the crockpot before work when I came home we had an awesome meal. I'm thinking I'll never just boil another slab of corned beef in water again. Read More
(122)
Advertisement
Rating: 5 stars
11/11/2006
Was happily surprised by this recipe! It was very easy to perpare when you pop it all in the crock pot and just let it go all day. We ended up cooking it about 10 hours, and it was so tender, easy to shred for sandwiches. Not extremely salty, the way I usually think brisket tastes. We toasted the rolls, added swiss cheese and home made thousand island dressing from this site--Delicious! Will definitely be going to this one a lot through the colder months especially. Glad we did 2 briskets, cause one certainly would not have been enough. Thanks! Read More
(109)
Rating: 5 stars
01/17/2007
My husband likes to eat but it is hard to get him to critiqe anything I make. I always get "its fine" or "its Ok". Well this corned beef made him mutter a few expletives while going "Oh my God! " Case closed perfect recipie! Hint: Used Dundees Honey blond beer gave it a good flavor! Read More
(88)
Rating: 5 stars
01/14/2014
Thriftynin--I'm not sure why you reviewed my recipe when you didn't make my recipe! Leaving out the beer and peppercorns is eliminating a great deal of flavor, so I'm not surprised that you said it was lacking in flavor. If you're worried about the alcohol, it cooks off and leaves behind the hops, yeast, etc. that give beer its flavor and these are imparted into the meat. Read More
(73)
Rating: 3 stars
12/14/2010
I will agree that this is a tasty recipe. I followed the given recipe and everyone loved it. The reason I am rating this with only 3 stars is because of the taste of the leftovers. The garlic flavor was so much stronger that it was unappealing. The texture of the meat was not appetizing. I always make more than I expect to serve for dinner because the leftovers make such delicious sandwiches. Such is not the case with this particular recipe. Read More
(13)