Slow Cooked Corned Beef for Sandwiches

Slow Cooked Corned Beef for Sandwiches

Suze Knisley 8

"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."

Ingredients 4 h 15 m {{adjustedServings}} servings 229 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
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Reviews 590

  1. 749 Ratings


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.


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!

John Z

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 * * * * * * * * * *