You know those times when you constantly cannot get something out of your mind, especially when it comes to food? I am having one of those times, and you guessed it, the corned beef sandwich is taking over. I typically make corned beef twice a year, in the Spring for St. Patrick’s Day, and once in the fall. Making the corned beef could not be easier, and the result is spectacular in flavor.
- 1 large corned beef
- 2 bottles of beer, I use Harp
- 3 cloves of garlic, rough chop
- 2 bay leaves
In a large pot, add the corned beef, and rub it with the seasoning packet that comes with the corned beef. Add to this the beer, garlic, and bay leaves. You will also want to add water to the pot, enough to cover the corned beef.
Bring this to a boil, then reduce the heat, and simmer for approximately 4-6 hours. Yes, you will have to wait this long!
Once done, remove, and slice against the grain into thin slices. Stack these high on a marble rye bread, and serve with swiss cheese, dark mustard, or a russian dressing.
Trust me, this one is good.