Slow Cooked Corned Beef For Sandwiches Food

SLOW COOKER CORNED BEEF

Steps:

• Pour into slow cooker water and vinegar,
• peel and cut onion into quarters, add to slow cooker,.
• sprinkle in brown sugar,.
• place meat into slow cooker,
• cover, set to low and leave for seven hours.
• Let stand for ten minutes before slicing, meat is so succulent.
• Top meat with mustard pickles, chutney or relish.
• Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!

SLOW COOKED CORNED BEEF FOR SANDWICHES

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.

SLOW COOKED CORNED BEEF FOR SANDWICHES

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.

CORNED BEEF FOR SANDWICHES IN A SLOW COOKER

Steps:

• Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
• Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
• Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

SLOW COOKER CORNED BEEF REUBEN SANDWICHES

Steps:

• Place sauerkraut in a slow cooker and place corned beef on top. Place beer, onion, garlic cloves, and pickling spice in the slow cooker, around and on top of the corned beef.
• Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
• Drain and discard excess liquid from the slow cooker so you can easily access the sauerkraut.
• Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.
• Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

SLOW-COOKER REUBEN SANDWICHES

Steps:

• Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
• Cover and cook on Low heat setting 9 to 11 hours.
• Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

CORNED BEEF IN BEER (CROCK POT)

Steps:

• Place potatoes, onions, carrots, and bay leaf in crock pot.
• Trim excess fat from brisket; put meat on top of veges.
• Mix molasses with beer and pour over all.
• Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
• Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
• Serve with vegetables.

EASY CORNED BEEF FOR DELI SANDWICHES

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.